I’ve always been a fan of pantry cooking – which to me is cooking meals with ingredients I have on hand.  It’s one of my favorite ways to use up bits and pieces of random things we have laying around.  You know those things. It’s the stuff that’s been hanging around for weeks and was always getting looked past in favor of other snacks. They’re probably a little stale – but you don’t want to throw it out and waste food.

Well…. few weeks ago I pulled some chicken out of the freezer and while I was pondering how I wanted to prepare it for dinner my eyes drifted to the pantry.  I knew there was an abandoned half bag of pretzels on the top shelf. FINALLY a chance for those sad, abandoned pretzels to shine.

And shine they did! Pretzel chicken will now be a household staple in our house.  I might even buy pretzels and use them FRESH next time 🙂

Any kind of pretzels will work – thins, sourdoughs, nuggets, etc.  Just crush them up into small enough pieces so they coat the chicken completely.  It’s a fun way to dress up chicken tenders for everyone at the table.

Pretzel Chicken
Serves 4-6

1lb Skinless Chicken Tenders **
2 cups Pretzles, finely crushed**
1 cup All Purpose Flour
2 eggs
Nonstick Oil Spray
Salt and Pepper

*If you can’t find, or don’t have, chicken tenders you can cut 1lb of chicken breasts into thin strips
**This is a great job for little hands if they want to help you! Place pretzels in a ziplock bag and break into small pieces using the back of a spoon, rolling pin, etc.

Preheat the oven to 400 degrees and line a baking sheet with parchment paper or a silicone baking mat.

Place flour in a shallow dish or plate with a pinch, each, of salt and pepper. Crack eggs into another shallow dish and beat until mixed.  Pour pretzels in a third shallow dish or plate.

Coat each piece of chicken in flour, then dip in egg, then place in the pretzel pieces.  Using your hands press chicken down to coat completely with the pretzel pieces.  Shake off excess and place on baking sheet . Repeat with each piece of chicken.

Once all pieces are coated, lightly spray chicken with oil spray.

Bake in oven for 15-20 minutes until chicken is cooked through and the coating is crispy.

Allow to cool for 5-10 minutes.  Serve with mustard (honey mustard is my favorite!).