The kids will love the crunch, and you’ll love the fact that they’re willingly helping in the prep work for dinner.
Ingredients:
- 3 tablespoons flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 egg
- 1-1/2 cups crushed pretzels
- 3-4 chicken breasts or 6-8 cutlets, about 1 lb
- dipping sauces (honey mustard is a good one)
Instructions:
- Preheat oven to 425°F. Grease an ovenproof skillet or baking pan with nonstick cooking spray.
- Crush pretzels by placing them into a freezer bag and using a rolling pin to crush them into 1/4″ or smaller pieces. *The kids especially like this step.
- If desired, cut the chicken breasts into smaller pieces so they cook faster and you have more to go around.
- Add flour, salt, and pepper to a shallow bowl and mix well. Add egg to a separate bowl and beat well. Add crushed pretzels to the third bowl.
- Dip chicken into the flour mixture, coating both sides. Follow with the egg mixture, again coating both sides. Finish with the pretzels, coating both sides.
- Place coated chicken on a prepared baking sheet. Bake for 20-25 minutes or until chicken is no longer pink in the center and juices run clear.
- Serve with your favorite dipping sauces.