1/2 pound sourdough pretzels
2 cups buttermilk
2 tablespoons paprika
2 egg whites
2 tablespoons Dijon mustard
salt and freshly ground black pepper to taste
Method of Preparation:
1. Preheat oven to 350 degree F. Cut chicken into pieces: 2 drumsticks, 2 thighs, 2 wings, and 2 breasts. Remove skin and trim any fat. Set chicken aside.
2. Place pretzels in a heavy-duty, resealable plastic bag and crush into coarse crumbs. Divide pretzel crumbs between 2 shallow dishes.
3. In a bowl, whisk together buttermilk, paprika, egg whites, mustard, salt, and pepper. Working with 1 piece at a time, dredge chicken in pretzel crumbs from first dish, then dip into buttermilk mixture, shaking off excess. Coat thoroughly with crumbs from second dish.
4. Place on parchment-lined baking pan and bake until chicken crust is crispy and an instant- read thermometer inserted into meat registers 165 degree F, about 20 minutes. The chicken can also be fried, which will take about 15 minutes.
23 Kenney Drive
Can't find something?
Contact Us • Work With Us • FCC Public File • For problems with the FCC Public File • EEO Public Filings
All content © Copyright 2000 - 2013 Media General Communications Holdings, LLC. A Media General Company.