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Chicken Pretzel Nuggets


Pretzels present a very novel idea in coating your chicken cutlets. Everyone is intrigued by how they look and wants to try them. They taste best freshly made, however, I’ve made them on a Thursday and served them on Shabbos — both at night and by day, and they were fine. 



Make the Sauce


Combine all the sauce ingredients together and divide in half (half is approximately 1/2 cup).



If you have sweetened jam, reduce the honey to a quarter cup or to taste. Also, if you like your food really spicy, up the cayenne pepper to one to one and a quarter teaspoons, but be sure to have drinks nearby!!


Make the Chicken Cutlets


Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking pan with Gefen Parchment Paper.


Dip the chicken pieces in one half of the sauce and then in crushed pretzels. Lay the pieces on the baking pan and bake for 15 minutes, uncovered.


Meanwhile, bring the water and the remainder of the sauce to a boil over a high flame.


Reduce the flame and let it simmer. Add the dissolved cornstarch, mixing well. Bring this to a boil again and then simmer it until it thickens.


Dip the chicken nuggets in the sauce and enjoy! Serving Suggestion: Fill a large round platter/plate with nuggets and leave room in the center for a small bowl with the dipping sauce.


When preparing the nuggets, try to keep one hand wet (i.e. for dipping in the sauce) and one dry (coating with pretzels). It’s much neater and more convenient to work this way. This is true for making regular schnitzel as well: one hand dips in the egg and spices and one does the coating. Try it.