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Pretzel-Crusted Chicken Nuggets

Photo: Ben Fink; Styling: Stephana Bottom
Prep time 15 mins
Bake time 25 mins
Yield Serves 4
Form a crust and add extra flavor to chicken nuggets with a coating mixture of pretzels and Parmesan cheese.


  • 2 cups salted pretzel twists (about 3 oz.)
  • 1/2 cup grated Parmesan
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon pepper
  • 2 large eggs
  • 1 pound boneless chicken breasts, cut into 2-inch pieces

Nutrition Information

  • calories 355
  • fat 8 g
  • satfat 3 g
  • protein 37 g
  • carbohydrate 30 g
  • fiber 1 g
  • cholesterol 182 mg
  • sodium 638 mg

How to Make It

  1. Preheat oven to 400°F and coat a large baking sheet with cooking spray. Place pretzels and Parmesan in a food processor and process until coarsely ground and well mixed, 20 to 30 seconds. Transfer to a large bowl.

    Measuring Flour
    Measuring Flour
  2. Combine flour and pepper in a separate bowl. Beat eggs with 1 tsp. water in a third bowl.

  3. Roll a chicken piece in flour mixture until thoroughly coated. Dip in eggs, allowing excess to drip off. Transfer to pretzel mixture and turn until thoroughly coated. Place chicken on baking sheet. Repeat with remaining pieces of chicken. Bake until lightly browned, 20 to 25 minutes.