Pretzel-Crusted Chicken Nuggets

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  1 cup Flour, All-Purpose, White
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  0.5 tsp 1/2 tsp. salt
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  0.5 tsp 1/2 tsp. freshly-ground black pepper
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  2 Egg, Whole, Large(88g)

  Carton egg whites (e.g., Great Value, Eggland's Best) — no separating needed.

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  2 cup Pretzels, Hard, Salted
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  3 Chicken Breast, Boneless Skinless(816g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

Instructions

1. 1Set up a breading station with three shallow bowls: combine the flour, salt, and black pepper in the first bowl; add the whisked eggs to the second bowl; and place the finely-crushed pretzels in the third bowl.
2. 2Cut the 3 boneless, skinless chicken breasts into bite-sized, about 1-inch pieces.
3. 3Working one piece at a time, coat each chicken piece in the flour mixture and shake off any excess, then dip it into the egg until fully coated, and finally press it firmly into the crushed pretzels until every surface is covered. Set coated pieces aside on a clean surface or parchment-lined tray.
4. 4Preheat your oven to 400°F and arrange the breaded nuggets in a single layer on a parchment-lined baking sheet, making sure they are not touching.
5. 5Bake for 18–22 minutes, flipping once at the halfway point, until the pretzel crust is deep golden brown and crisp and the internal temperature of the largest piece reaches 165°F.
6. 6Remove from the oven and let the nuggets rest for 3–5 minutes; the crust will firm up further as they cool slightly.
7. 7Divide the nuggets evenly into 4 meal-prep containers. Seal and refrigerate for up to 4 days.