Saturday, July 24, 2010

Pretzel Baked Chicken


2 cups pretzel nuggets
1/2 cup spicy brown mustard
2 tablespoons skim milk
3/4 teaspoons kosher salt
Parchment paper
3 pounds skinless chicken parts (including bones)


Heat oven to 375°. Pulse pretzels in a food processor until nuggets become coarse crumbs. Whisk mustard, milk and salt in a bowl. Line a large baking sheet with parchment paper. Roll each piece of chicken in mustard mixture, rubbing off excess into a bowl. Coat chicken with crumbs and place on baking sheet. Bake until juices run clear when pierced with a fork, about 45 minutes. Serve warm.


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