Pretzel-Crusted Chicken Nuggets

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  Flour, All-Purpose, White(240g)
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  1/2 tsp. salt
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  1/2 tsp. freshly-ground black pepper
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  Egg, Whole, Large(100g)

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

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  Pretzels, Hard, Salted(480g)
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  Chicken Breast, Boneless Skinless

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

Instructions

1. 1Cut the chicken breast into 30 nugget-sized pieces (roughly 1.5–2 inches each).
2. 2Set up a breading station with three shallow bowls: whisk together the flour with salt and pepper in the first bowl, whisk the eggs in the second bowl, and crush the pretzels into coarse crumbs in the third bowl.
3. 3Working in batches, coat each chicken piece in the flour mixture, shake off excess, dip into the egg, then press firmly into the pretzel crumbs until fully coated. Place coated nuggets on a clean work surface or parchment paper as you finish each batch.
4. 4Heat oil (about ¼ inch deep) in a large skillet over medium-high heat for 2–3 minutes until shimmering. Working in batches to avoid crowding, fry the nuggets for 4–5 minutes per side until golden brown and the internal temperature reaches 165°F when checked with a meat thermometer.
5. 5Transfer cooked nuggets to a paper towel-lined plate to drain excess oil while you cook remaining batches.
6. 6Once all nuggets are cooked and cooled slightly, divide evenly into 6 airtight containers while still warm. Store in the refrigerator for up to 4 days.
7. 7Reheat in a 350°F oven for 5–7 minutes until warmed through and crispy, or serve cold with your favorite dipping sauce.