Crispy pretzel chicken with honey-mustard sauce
Pretzel crumbs create a super-crisp coating for chicken, and oven cooking reduces the fat content. This recipe makes extra for lunch the next day
Nutrition per serving
- 100g salted pretzels
- 12 boneless, skinless chicken thighs
- flour, for dusting
- 2 eggs, beaten with a fork
- 1 tbsp olive oil
- 100ml wholegrain mustard
- 4 tbsp honey
- 1 tsp white wine vinegar
- 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.