Prep 0 mins
Cook 45 mins
This is a SELF mag. recipe. It is something different to the bread crumbs and ritz cracker coated chicken. Also if you are watching calories and fat here's the SKinny thanks to SELF "430 calories per serving, 9.7 g fat (2.3 g saturated), 0.5 g fiber, 23.8 g carbs, 52 g protein" It calls for "chicken parts with bones" I personally like Chicken breast.
- 2 cups pretzel nuggets
- 1⁄2 cup spicy brown mustard
- 2 tablespoons skim milk
- 3⁄4 teaspoon kosher salt
- parchment paper
- 3 lbs skinless chicken pieces
- Heat oven to 375°. Pulse pretzels in a food processor until nuggets become coarse crumbs. Whisk mustard, milk and salt in a bowl. Line a large baking sheet with parchment paper. Roll each piece of chicken in mustard mixture, rubbing off excess into a bowl. Coat chicken with crumbs and place on baking sheet. Bake until juices run clear when pierced with a fork, about 45 minutes. Serve warm.
I'm a pretty good chef, but this chicken came out horribly. The mustard flavor just was not strong enough, and the texture was just bad. I wouldn't recommend trying this receipe without severe modification. Good luck and happy cooking ...