Pretzel Chicken Strips

This is one of my new favorite meals because you can serve the protein to suite many pallets. I made these last night for supper, the hubs and I ate ours on a salad while Charlot enjoyed hers with ketchup and carrot sticks.

Give these a try the crispy crunchy crust on the outside is perfectly salty and keeps the chicken extra moist and juicy! I love the idea of serving these with honey mustard to give some sweet to go with the salty! YUMMY!

Pretzel Chicken Strips

4 boneless skinless chicken breasts (cut into strips)

½ cup Flour

2 Eggs

2 TBSP Water

2 Cups Pretzel Sticks (Crushed)

Salt and Pepper to taste

Pre-heat oven to 400 degrees. Line a sheet tray with aluminum foil and spray with cooking spray. Take three cake pans or something kind of pan with sides, in the first put flour seasoned with salt and pepper, next add eggs and mix with water and season with salt and pepper, in the last pan put your pretzels. Now season chicken pieces with salt and pepper, then dredge with flour, move to egg, then coat in pretzels, finally place on sheet tray. Once all strips are done, bake in oven for 12 minutes, turn the strips and return to the oven for 12 more minutes. Serve as you wish I served mine over a salad with honey mustard vinaigrette.