Pretzel Chicken Nuggets

Serving Size: 4

For the Nuggets:

• 1 lb thin chicken cutlets (cut into bite-sized pieces).

• 4 cups pretzels- I like Splits (extra dark adds the best flavor).

• ½ cup all-purpose flour

• 2 large eggs (beaten)

• Avocado Oil (enough to coat the bottom of your skillet, about 3–4 tablespoons).

For the Honey Mustard:

• 2 tbsp Dijon mustard.

• 2 tbsp Mayonnaise (or Greek yogurt for a lighter twist).

• 1 tbsp Honey.

For the Balance:

• 1 head of Broccoli (cut into florets).

• Olive oil, salt, and pepper for drizzling.

Instructions:

• Place your pretzels into a large freezer bag and smash them with a rolling pin until they are coarse crumbs (some small chunks are okay for texture!). Alternatively, pulse them in a food processor until they reach a breadcrumb consistency.

• Set up three shallow bowls:

  • Bowl 1: Flour.

  • Bowl 2: Beaten eggs.

  • Bowl 3: Your smashed pretzel crumbs.

• Take your bite-sized chicken pieces and follow the standard breading method:

  • Toss in flour (shake off the excess).

  • Dip in egg wash.

  • Press firmly into the pretzel crumbs until fully coated.

• Heat your avocado oil in a cast iron skillet over medium heat.

• Drop a small pretzel crumb in; if it bubbles immediately, you’re ready.

• Add the nuggets in a single layer (don't crowd the pan!)

• Cook for 3–4 minutes per side. Because they are bite-sized cutlets, they cook fast.

• Once golden and crisp, remove and let them dry on a wire rack (this prevents the bottom from getting soggy).

• In a small ramekin, whisk together the Dijon, mayo, and honey until smooth.

• Steam your florets for 4–6 minutes until fork-tender but still bright green. Toss with olive oil, salt, and pepper.