Pretzel Crusted Chicken Nuggets with Mustard Dipping Sauce

These Pretzel Crusted Chicken Nuggets with Mustard Dipping Sauce are the perfect little game day appetizer! They’re tender and juicy and go perfectly with my zesty mustard sauce that’s got triple the mustard flavor!

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, the Philadelphia Eagles, made it to the big game, so I’m all in for the game AND the food!

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.

Step-By-Step Instructions

The first step is to brine your chicken pieces. You’ll 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.

The second step is to make your mustard sauce. You will combine all ingredients in a small bowl. Whisk together until smooth. Refrigerate until you’re ready to use.

The third step is to drain the brine from the bowl and pat the chicken pieces dry. You’ll 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.

The final step is to heat your oil over medium heat in a large 12-inch skillet and the add your 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.

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!!

Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!

 

A Few Cook’s Notes for Pretzel Crusted Chicken Nuggets with Mustard Dipping Sauce

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.

 

More Delicious Game Day Recipes to Enjoy

Italian Sausage, Peppers and Onions

Baked Spicy Dry Rub Wings with White BBQ Sauce

Asparagus Tempura with Horseradish Sauce

Pretzel Crusted Chicken Nuggets with Mustard Dipping Sauce

Author: MaryAnn Dwyer

Servings: 8 servings

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These Pretzel Crusted Chicken Nuggets with Mustard Dipping Sauce are the perfect little game day appetizer! They're tender and juicy and go perfectly with my zesty mustard sauce that's got triple the mustard flavor!

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Ingredients  

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. white vinegar
• 1/4 tsp. garlic powder
• 1/8 tsp. salt
• 1/8 tsp. pepper

Chicken Nuggets

• 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

Instructions 

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.

Chicken Nuggets

• 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.

Notes

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.

Keyword: Chicken Nuggets

Cuisine: American

Course: Appetizer