Pretzel Coated Chicken Nuggets


by: Carrie's Experimental Kitchen

The pretzels gave the chicken a unique, tasty twist and wasn't overly salty like I thought it would be. These would also make a great appetizer for people of all ages.


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serves: 5-6

1 1/2 lb Boneless Chicken Breasts (approx 3)

1 c All Purpose Flour

2 c Snyders Sourdough Hard Pretzels, chopped (approx 5-6 pretzels)

Egg Wash

2 eggs

1/4 c 2% Milk

Nutrition Facts
Pretzel Coated Chicken Nuggets

Servings Per Recipe: 5

Amount per Serving

Calories: 305

  • Total Fat: 5.9 g
  •     Saturated Fat: 1.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 153.6 mg
  • Sodium: 312.7 mg
  • Total Carbs: 25.5 g
  •     Dietary Fiber: 0.9 g
  •     Sugars: 0.7 g
  • Protein: 34.8 g

how is this calculated?

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1.  Rinse the chicken under cold water, trim any fat and cut into 1" cubes.

2.  Finely chop the pretzels in a food processor.

3.  Prepare three bowls: one for the flour, one for the egg wash, and one for the pretzels.

4.  Dip the chicken first in the flour, then in the egg wash then in the pretzels.

5.  Place on a baking sheet and bake at 425F degrees for 20 minutes or until chicken is cooked through.

Cooks' note:
Serve with Honey Mustard Dipping Sauce. Makes approx. 25 pieces.

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