These Pretzel Crusted Chicken Nuggets with Mustard Dipping Sauce are the perfect little game day appetizer!
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.
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.