green veg or salad and potatoes, to serve (optional)
Heat oven to 200C/180C fan/gas 6.
Crush the pretzels in a food processor
or bash up in a plastic bag using a rolling
pin. Transfer pretzel crumbs to a plate.
Season the chicken, toss in flour, dip
into the egg, then roll in the pretzel
crumbs. Place on a baking tray, drizzle
over the oil and bake for 35 mins until
crisp and tender.
In a small bowl, mix the mustard,
honey and vinegar. Reserve 4 of the chicken thighs for lunch. (You can use them in the Caesar salad with crispy chicken recipe, look at 'Goes well with...') Serve the
remaining chicken with the sauce
and green veg or salad and potatoes.