Crispy pretzel chicken with honey-mustard sauce

baked chicken batter breadcrumbs crispy coating family dinner fried chicken kids low calorie low fat oven cooked chicken southern fried chicken

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Source

Ingredients

100g salted pretzel

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)

Method

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.