Pretzel Chicken Fingers0
This chicken finger recipe brings out the inner kid in me. I used to love chicken fingers as a kid, and still do! Every now and then, I like to mix it up a little. Sometimes, I’ll make cornflakes chicken fingers, cracker chicken fingers, this time, I mixed it up a little and made them with crushed pretzel twists. The pretzels are salty and crunchy, which make them the perfect coating for chicken!
The Magic Bullet does a great job chopping up those mini pretzel twists, which you can use to coat the chicken fingers before baking them in the oven. Now, tell me: do you eat them with your fingers? You can knife-and-fork these guys, but where’s the fun in that??
Pretzel Chicken Fingers
- 2 chicken breasts, sliced in 3 parts each
- 1 egg
- 1 tsp. Dijon mustard
- 1/4 tsp. garlic powder
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 cup mini pretzel twists
- Preheat the oven to 350 degrees F.
- Add the mini pretzels to a Magic Bullet cup and pulse a few times until crushed enough for coating. Transfer to a plastic ziplock bag.
- Add the egg, mustard, and garlic powder to a bowl and beat together with a fork.
- Sprinkle the salt and pepper over the chicken breast pieces, then dip each piece in the egg and then place in the bag and shake to coat with pretzel.
- Place on a baking tray and bake in the oven for 30 minutes, or until internal temperature reaches 165 degrees F.
Makes 6 chicken fingers.