Pretzel-crusted chicken

Pretzel-crusted chicken

By
From
One Dish. Two Ways.
Serves
4
Photographer
Mark Roper

Crushed up pretzels. Coating chicken. Then baked. I’m not kidding. Crispy, salty, yummmy. It’s perfect with steamed green beans.

Ingredients

Quantity Ingredient
200g pretzels, coarsely crushed
1 egg, beaten
1 tablespoon milk
4 skinless, boneless chicken breasts

Ingredients for adults

Quantity Ingredient
1/2 teaspoon dried thyme
125ml vegetable oil
60g wholegrain mustard
1 tablespoon dijon mustard
1 1/2 tablespoons red wine vinegar
freshly ground black pepper
salt

Method

  1. Preheat the oven to 180°C.
  2. Blitz the crushed pretzels in a food processor until you have a mixture of coarse and fine crumbs. Divide the crumbs between two plates.

Dish one

  • In a shallow bowl, whisk together the egg and the milk. Dip a chicken breast in the egg mixture then coat with the pretzel crumbs. Put the chicken on a baking tray lined with baking paper. Repeat with another chicken breast.

    Bake for 20–25 minutes, or until cooked through. Slice the chicken and serve.

Dish two

  • Mix the thyme through the remaining pretzel crumbs.

    Combine the vegetable oil, mustards, vinegar and 1½ tablespoons of water in a food processor until smooth. Season with salt and pepper.

    Pour half of the dressing into a shallow bowl. Dip a chicken breast in the dressing, then coat with the pretzel crumbs. Transfer to a baking tray lined with baking paper. Repeat with the remaining chicken breast.

    Bake in the oven for 20–25 minutes, or until cooked through. Slice the chicken and serve with the reserved dressing.
Tags:
One Dish Two Ways
simple
family
kids
kid
child
friendly
kid-friendly
child-friendly
children
simple
easy
weeknight
midweek
mid-week
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