Pretzel Chicken Bites

Dinner | December 12, 2014 | By

Pretzel Chicken Bites We fight the battle every night. I cook a dinner, dish it out for the four of us, then wait for the fight. Hadley, my four year-old, is a picky eater. She fights me on most meals, and we have to bargain to get her to try new things. 

These Pretzel Chicken Bites were a happy accident for me. She ate them with zero fuss. Yes, its a jazzed up chicken finger, but still, it’s improvement. We’re slowly walking our way towards getting her to try more. 

Notes on this recipe: I used pretzel chips, which made the tenders nice and crunchy. For a little extra kick, I’d definitely add a few dashes of hot sauce to the egg mixture. That will give this a little extra zip. Since I was feeding little ones, I just left it out this time. 

Pretzel Chicken Bites
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  1. 1 1/2 lbs. boneless, skinless chicken breasts or tenders
  2. 1/2 cup whole wheat flour
  3. 1 tsp. salt
  4. 1/2 tsp. black pepper
  5. 2 large eggs
  6. 3 dashes of hot sauce (Tabasco would be great)
  7. 1 1/2 cups pretzel chips, finely crushed
  8. non-stick spray
  1. Preheat oven to 400F degrees. Line a large baking sheet with a silicone baking mat or coat heavily with nonstick spray.
  2. If using chicken breasts, pound down and cut 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 and hot sauce in another shallow dish. Pour pretzels into a third shallow dish. Coat each chicken piece in flour, shaking off any excess. Then, dip in egg and let any excess drip off. Then generously roll in the pretzels, shaking off any 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 fingers.
  4. Bake for 8 minutes. Turn each piece over and continue baking 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, bake longer.
Adapted from Sally's Baking Addiction
Christen in the Kitchen


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