Oven Baked Crispy Pretzel Coated Chicken Fingers
Crispy, oven-baked chicken fingers coated in crushed pretzels for an easy family-friendly meal.
Servings: 4 servings
Ingredients
- 3 tablespoons vegetable oil
- 2 eggs
- 1/2 teaspoon salt divided
- 1/2 cup all-purpose flour
- 1/2 teaspoon mustard powder
- 1/2 teaspoon paprika
- 1 1/2 cups crushed pretzels
- 1 tablespoon dried onion flakes
- 1 pound chicken tenders (450 g) or chicken breasts cut into strips
Instructions
- Preheat the oven to 200°C (400°F). Pour the vegetable oil into a roasting tin or large oven-safe baking tray and place it in the oven to heat while you prepare the chicken.
- Crack the eggs into a shallow bowl and beat briefly; season with 1/4 teaspoon of the salt.
- Place the flour in a second shallow bowl and mix in the remaining 1/4 teaspoon salt, mustard powder, and paprika.
- Put the crushed pretzels and dried onion flakes in a third shallow bowl and mix to combine.
- Working one piece at a time, dredge a chicken strip in the seasoned flour, shake off excess, dip into the beaten egg, then press into the pretzel mixture to coat thoroughly.
- Arrange the coated chicken fingers on a lined baking tray or on the heated oiled roasting tin, leaving space between pieces.
- Bake in the preheated oven for 8 minutes, use tongs to flip each piece, then bake for another 8 minutes until the chicken is cooked through and the coating is crisp and golden.
- Check that the chicken is cooked through (no pink and juices run clear) and serve with your choice of dipping sauce or sides.
Equipment
- oven-safe roasting tin or baking tray
- Three Shallow Bowls or Plates
- Measuring Spoons
- Measuring Cups
- Tongs
- baking sheet and parchment paper (optional)
Notes
- Use one hand for wet and one for dry to avoid sticky hands.
- Heat the oil in the tray so the bottoms crisp on contact.
- Crush pretzels until they are coarse crumbs for best texture.
- Adjust seasoning to taste before coating.