Pretzel Crusted "Fried" Chicken
Description
You don't have to fry chicken to get a great crunchy taste. Crushed pretzels provide the crunch without a lot of fat or calories in this baked, not fried chicken.
Ingredients
1 whole chicken
1 lb. unsalted fat-free sourdough pretzels
2 T. paprika
1 1/4 t. + 1/4 t. salt
2 t. freshly ground black pepper
1 c. low-fat buttermilk
2 egg whites
2 T. Dijon mustard
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Preheat oven to 350 degrees. Line a baking pan with parchment paper.
Wash chicken; pat dry. Cut chicken: 2 drumsticks, 2 thighs, 2 wings, and 2 breasts (cut in half to yield 4 pieces). Remove skin and trim any fat. Set chicken aside.
Place pretzels in a heavy-duty, re-sealable plastic bag; crush into coarse crumbs. Add in paprika, 1 1/4 t. salt, and pepper. Divide pretzel crumbs between 2 shallow dishes, dish 1 and dish 2.
In a bowl, whisk together buttermilk, egg whites, mustard, and 1/4 t. salt. Dredge each chicken piece in dish 1 of pretzel crumbs, then dip into buttermilk mixture, shaking off any excess. Coat thoroughly with pretzel crumbs from dish 2.
Place on prepared baking pan; bake until chicken crust is crispy and an instant- read thermometer inserted into meat registers 165 degrees, 40 - 50 minutes, depending on size of pieces.
5 servings.