Crispy Pretzel Chicken.
Doesn’t that sound really good?
Tender chicken coated with salty crisp pretzels and dipped in the tangy-sweet honey mustard sauce, is flat out fantastic. I would probably double the sauce ingredients next time.
100g salted pretzels
12 boneless, skinless chicken thighs
flour, for dusting
2 eggs, beaten
1 Tbs olive oil
100ml wholegrain mustard
4 Tbs honey
1 tsp white wine vinegar
1. Heat oven to 200℃/400℉.
2. Crush the pretzels in a food processor or in a plastic bag using a rolling pin. Transfer pretzel crumbs to a plate. Season the chicken, toss in flour, dip into egg, then roll in the pretzel crumbs. Place on a baking tray, drizzle over the oil and bake for 35 minutes until crisp and tender.
3. In a small bowl, mix the mustard, honey and vinegar. Serve the chicken with the sauce.
Recipe from BBC Good Food Magazine
Deep Sea Diver have a new album out (get it here), but I am hopelessly in love with this song from 2009’s ‘New Caves’ EP.
Jessica Dobson has such a cool voice. Soft but not, at the same time. Draws me right in.
Deep Sea Diver-New Caves
Check out Deep Sea Diver on the band’s Website, where you can link to buy the music.