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Habanero Pretzel Nuggets
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Preparation
10 min
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Cook
15 min
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Serves
4
Pretzel Nuggets? Yes please! But don't forget the sweet and spicy Habanero Honey Mustard. It's a must-have.
Ingredients
FOR THE NUGGETS
- ½ C. Yellowbird Habanero Condiment
- 1/2 C. Flour/Coconut Flour
- 1 Lb. Chicken Tenders
- 2 Eggs
- 1 Bag Grain-Free Pretzels, Crushed
- 1 Tsp. Garlic Powder
- 1 Tsp. Onion Powder
- Salt + Pepper, To Taste
- Paprika, To Taste
- Avocado Oil Spray, As Needed
FOR THE SAUCE
- 1/2 C. Yellowbird Habanero Condiment
- 1 C. Dijon Mustard
- 1/2 C. Honey
- 2 Tbsp. Mayonaise
Preparation
FOR THE NUGGETS
- Preheat oven to 400˚F. Cut chicken tenders to nugget size. Lightly pat to dry. Pulse pretzels in a food processor lightly until they form a crumb coating.
- Mix salt, pepper, and flour in one bowl. Wisk eggs and Habanero Condiment in a second bowl, and mix pretzel crumbs, garlic powder, onion powder and paprika in a third bowl.
- Dredge chicken pieces in flour, then egg mixture, and let excess drip off. Gently roll chicken in pretzel mixture, making sure to pat on pieces to coat the nuggs! Place nuggets on a baking sheet with parchment paper, then spray each nugget with a light coating of avocado oil to 'seal' in the breading.
- Cook for 8 minutes, then flip each nugget, spray, and cook 8 minutes more. Enjoy with our delicious Habanero Honey Mustard.
FOR THE SAUCE
- Mix Yellowbird Habanero Condiments, dijon mustard, honey, and mayonnaise in a medium dip bowl.
- Serve with nuggets and enjoy!
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