- 100g salted pretzel
- 12 boneless, skinless chicken thighs
- flour, for dusting
Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…
- 2 eggs, beaten with a fork
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 100ml wholegrain mustard
- 4 tbsp honey
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
- 1 tsp white wine vinegar
- green veg or salad and potatoes, to serve (optional)
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
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.
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.