This recipe is a definite “winner winner chicken dinner”! My husband called it the best chicken recipe ever. The mustard glaze is sooooo good and the chicken coating is crispy and super tasty.
I used 4 chicken breasts and not thighs with great results. I would also use this recipe for making chicken fingers.
I found this recipe on damndelicious.net.
8 boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper, to taste
2 large eggs
1/4 cup milk
1 1/2 cups Panko
1 teaspoon smoked paprika
1/4 cup vegetable oil
1 cup all-purpose flour
2 tablespoons chopped fresh parsley leaves
For the honey mustard glaze:
1/4 cup mayonnaise
2 tablespoons honey
1 tablespoon mustard
1 tablespoon Dijon mustard
1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
2. To make honey mustard glaze, whisk together mayonnaise, honey and mustards in a small bowl; set aside.
3. Season chicken thighs with salt and pepper, to taste.
4. In a large bowl, whisk together eggs and milk. In another bowl, combine Panko, paprika and vegetable oil; season with salt and pepper, to taste.
5. Working one at a time, dredge chicken in the flour, dip into the egg mixture, then dredge in the Panko mixture, pressing to coat.
6. Place chicken onto the prepared baking sheet and bake for 35-40 minutes, or until the crust is golden brown and the chicken is completely cooked through.
7. Serve immediately with honey mustard glaze, garnished with parsley, if desired.
Yield: 8 servings
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
My son couldn’t get enough of these chicken bites. We are big pretzel lovers in this house, so combining chicken and pretzels are a sure bet! I found this recipe on Pinterest which linked me to sallysbakingaddiction.com .
This recipe is super easy to make. I used 3 chicken breasts and I also crushed 3 cups of Rold Gold Pretzel sticks. I also did not spray my chicken with the nonstick spray as my pretzels stayed on my chicken just fine. I lined a baking sheet with tin foil with excellent results.
Leftover bites are great chopped up and added to a salad.
1 and 1/2 pounds skinless, boneless chicken breasts or tenders
1/2 cup whole wheat flour (or all-ourpose)
1 teaspoon salt
1/2 teaspoon black pepper
2 large eggs
1 and 1/2 cups finely crushed Rold Gold Pretzel Thins (or more, as needed)
nonstick spray like Pam, or coconut oil spray
!. Preheat oven to 400F (204C). Line a large baking sheet with silicone baking mat or coat heavily with nonstick spray.
2. If using chicken breasts, pound down into little 1-1.5 inch pieces. If using boneless, skinless chicken tenders (chicken tenders are the lean strips of meat found attached to the underside of chicken breasts – they can also be purchased separately.) – simply cut into 1-1.5 inch pieces
3. Combine flour, salt and pepper in a shallow dish. Beat eggs in another shallow dish. Pour pretzels into a third shallow dish. Coat each chicken piece in flour, shaking off excess. Then, dip in egg and let any excess drip off. Then generously roll in the pretzels, shaking off excess. Add more crushed pretzels to the dish if you are running low. Place the chicken bites on the prepared baking sheet. Lightly spray each with nonstick spray to “seal” the breading, which will prevent the breading from staying raw and allows it to bake onto the chicken.
4. Bake for 8 minutes. Turn each piece over and continue to bake until the outside is crisp and the centers are cooked through, about 6-8 minutes more. Baking times may vary, just make sure yours are cooked through. If you like them more brown, cook longer. Serve chicken bites with toothpicks (if using as an appetizer) and honey mustard. Store any leftovers in the refrigerator for up to 2 days.
5. Make ahead tip: Baked chicken bites freeze well up to 2-3 months. Bake frozen chicken bites in a 350F oven for 20 minutes or until warmed through.