INGREDIENTS
1 and 1/2 pounds boneless skinless chicken breasts cut into chunks
1 and 1/2 cups pretzel twists crushed - I placed mine in a gallon zip-top bag and used my rolling pin to break them up. You can go chunky as we did, or all the way to a powder.
1/2 cup flour
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/8 teaspoon cayenne
2 eggs
non-stick cooking spray
INSTRUCTIONS
Preheat oven to 400 degrees, and line a baking sheet with foil - lightly sprayed with non-stick cooking spray. Set aside.
Set up a breading station - Combine flour, salt, pepper, garlic powder, and cayenne in a dish for breading.
Place eggs in another dish, and beat slightly.
Place the crushed pretzels in another dish.
Start with chicken in the flour, shake off excess, then into the egg, allow excess to drip, and finally roll in the pretzels.
Place on the prepared baking sheet.
Once all of your chicken nuggets are ready to bake, spray them with non-stick cooking spray.
Bake for 8 to 10 minutes, remove from the oven.
Turn over and spray the other side with non-stick cooking spray.
Cook for an additional 8 minutes, or until no longer pink in the center.
Allow to cool and dip in your favorite honey mustard!