These Pretzel Crusted Chicken Nuggets with Mustard Dipping Sauce are the perfect little game day appetizer!
Ok. So where did January go guys?
We cruised through the month and now we’re just days away from Super Bowl LIV. Can you believe it? And then less than two weeks after the Super Bowl it’s one of my favorite holidays, Valentine’s Day!
So today I’m sharing a delicious little appy for your Super Bowl party and soon I’ll be sharing a sweet treat for your special Valentine, so stay tuned.
This year my team did not make it to the big game, so I’m in it solely for the food. #SorryNotSorry
I can’t tell you how many times I’ve made these Pretzel Crusted Chicken Nuggets with Mustard Dipping Sauce for family and friends for our football parties and each and every time they disappear lickety split!
I do a salt water brine for the chicken for half and hour to ensure the nuggets are super moist and juicy. And let me tell you, that brine makes all the difference.
What does a salt water brine do?
A salt water brine causes the chicken to absorb some of the water through osmosis, therefore making it moister when it’s cooked.
When the chicken is done brining, just drain and pat dry and then fill up three different shallow bowls with flour, beaten eggs and crushed pretzels. Coat in flour, then dip in egg and then coat generously in the crushed pretzels. I’m addicted to pretzels, so that pretzel coating is my preferred way to cook my nuggets.
The nuggets go fabulously with my mustard dipping sauce which is a simple combination of mayo, three different kinds of mustard, honey for sweetness and vinegar for some tang and a few spices. I always make extra sauce and keep it in the fridge as a dipping sauce for not only chicken, but for veggies and as a topping for sandwiches.
Get these on your Super Bowl party menu folks! You’re gonna love ’em!! Enjoy!
A Few Cook’s Notes for Pretzel Crusted Chicken Nuggets with Mustard Dipping Sauce Recipe:
Don’t skip the salt water brine, please. It takes just 30 minutes and it really makes a difference. Your chicken will have much more flavor and will be incredibly juicy.
I thought three tablespoons of honey was just enough for the mustard dipping sauce. If you want to start with two and then taste test before adding the third you can try that.
Mustard Dipping Sauce
- 3/4 cup mayonnaise
- 1 Tbsp. yellow mustard
- 1 Tbsp. spicy brown mustard
- 1 Tbsp. Dijon mustard
- 3 Tbsp. honey
- 1 tsp. vinegar
- 1/4 tsp. garlic powder
- 1/8 tsp. salt
- 1/8 tsp. pepper
- 4 boneless, skinless chicken breast, about 2 pounds, cut into 1 1/2-2-inch chunks
- 1/3 cup all-purpose flour
- salt and pepper
- 2 large eggs, beaten
- 1 cup pretzel crumbs
- olive oil for frying
Salt Water Chicken Brine
- Fill a bowl with 6 cups cold water and 3 tablespoons kosher salt. Add chicken pieces. Mix well. Let chicken sit in brine for 30 minutes. While chicken is brining make the mustard dipping sauce.
Mustard Dipping Sauce
- Combine all ingredients in a small bowl. Whisk together until smooth. Refrigerate until you're ready to use.
- Drain the brine from the bowl and pat the chicken pieces dry. Place flour, eggs and pretzel crumbs in three separate shallow bowls. First dip a few nuggets in the flour, shaking off excess, then into the egg and then into the pretzel crumbs, turning to coat and pressing the crumbs into the pieces. Repeat for all nuggets. Place the coated nuggets on a large platter or baking sheet.
- Heat 2-3 tablespoons of olive oil over medium heat in a large 12-inch skillet until oil is shimmering and hot. Add chicken, a few pieces at a time, and cook until lightly browned and cooked through, about 2-3 minutes per side. Instant-read thermometer should read 165 degrees when inserted in center of nugget, I just slice one in half to check. Repeat with all the remaining nuggets adding more olive oil to the skillet as needed. Drain on a paper towel. Serve with mustard dipping sauce.