Description
Salty, sweet, crunchy. Need I say more?
Ingredients
- ½ cups Flour
- 1 teaspoon Salt
- 1 pound Chicken Tenderloins
- 2 cups Thin Salted Pretzels
- 1 Tablespoon Cinnamon
- ¼ cups Sugar
- 2 whole Eggs
Preparation
Preheat oven to 400ºF.
In a bowl, add the flour and salt and mix well.
Cut the chicken tenderloins into 1-inch pieces and coat generously in the flour. Set aside to dry for 1 minute.
Finely crush the pretzels in either a freezer bag or in a mortar and pestle. Add the crushed pretzels into a separate bowl and mix in the cinnamon and sugar. Whisk the eggs in a third bowl.
Dip the flour chicken pieces into the egg and then allow the excess to drip off. Roll the floured and egged chicken bites in the sugar, cinnamon pretzel mix and place on a baking sheet lined with parchment paper.
Bake for 8 minutes, then turn over the chicken bites and bake an additional 8–10 minutes until the chicken is fully cooked and the outside is crunchy and brown.
Serve with honey mustard or your favorite dip.
