Caesar salad with crispy chicken
Have chicken left over from supper? Use it up in a crisp salad with creamy caesar dressing
Crispy pretzel chicken with honey-mustard sauce
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 4
Skip to ingredients
- 100g salted pretzel
- 12 boneless, skinless chicken thighs
- flourfor dusting
- 2 eggsbeaten with a fork
- 1 tbsp olive oil
- 100ml wholegrain mustard
- 4 tbsp honey
- 1 tsp white wine vinegar
- green veg or salad and potatoesto serve (optional)
Nutrition: per serving
- kcal400low
- fat12glow
- saturates2g
- carbs32g
- sugars18g
- fibre1g
- protein41g
- salt2.2g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Crush the pretzels in a food processor or bash up in a plastic bag using a rolling pin. Transfer pretzel crumbs to a plate. Season the chicken, toss in flour, dip into the egg, then roll in the pretzel crumbs. Place on a baking tray, drizzle over the oil and bake for 35 mins until crisp and tender.
step 2
In a small bowl, mix the mustard, honey and vinegar. Reserve 4 of the chicken thighs for lunch. (You can use them in the Caesar salad with crispy chicken recipe, look at 'Goes well with...') Serve the remaining chicken with the sauce and green veg or salad and potatoes.
