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Pretzel Coated Honey-Mustard Chicken Bites
Salty and crunchy, these chicken bites dip perfectly in this sweet and savoury honey-mustard sauce.
YIELDS
6
TO
8
Ingredients
Dipping Sauce
- 1/2 cup runny honey
- 1/4 cup Dijon mustard
- 2 tablespoons grainy mustard
- 2 tablespoons mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon lemon juice
- Kosher salt and cracked black pepper to taste
Chicken Bites
- 2-3 boneless, skinless chicken breasts or tenders, cut into bite-sized pieces
- Kosher salt and cracked black pepper for seasoning
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups mini pretzels, crushed into fine crumbs (use a food processor or place them in a sealed bag and crush them with a rolling pin - it’s okay if there are still a few larger pieces)
- Olive oil
- Flaky salt
Directions
Dipping Sauce
- Add everything to a bowl and whisk until smooth. Cover and refrigerate until needed.
Chicken Bites
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Onto the dredging station. Place the flour in a shallow bowl, the beaten eggs in another bowl, and the crushed pretzels in a third bowl.
- Dredging time! Season the chicken pieces with salt and pepper, then coat each piece in the flour, shaking off any excess. Next, dip it into the beaten eggs, allowing any excess to drip off. Finally, coat it in the crushed pretzels, pressing the pretzel crumbs into the chicken to ensure maximum coating.
- Place the chicken on the baking sheet and drizzle with olive oil to help them brown and become crispy.
- Bake for about 12-15 minutes or until the chicken is cooked and the pretzel coating is golden brown and crispy. Serve with honey mustard sauce, and enjoy!
