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.
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