After we got back from visiting my parents for Christmas, I decided to break in my new food processor and make pretzel chicken! Hubby had requested this for his birthday almost a year ago, when I didn’t have a food processor. This recipe is good, but not good enough to use a spoon and baggie to crush the pretzels to bread-crumb consistency. With a food processor? Easy! Fun!

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Get your brand new food processor out of the box! Be sure to wash the blade and container first.

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Plug in food processor. Try to turn it on. Read directions when it won’t turn on. Lear how to work food processor!

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Place a couple of handfuls of pretzels in. I kind of eyeballed this. I crushed what you see here, and then the same amount again to cover 10 chicken tenders. My food processor holds three cups, which is probably what I ended up using.

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Chop until most of the pretzels are at bread crumb consistency. Feel free to leave some a little larger for an extra crunch!

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Use tongs to dip chicken first in a bowl with one egg (or egg whites), and then into crushed pretzels. I added a little bit of garlic powder and parsley to my mixture, just because I like them. Feel free to use this plain, or add whatever spices float your boat. Another fun thing to do would be to use honey mustard in place of egg. I have done this dijon mustard and really love it! I’m not as big of a honey mustard fan, but this would definetly be great for dipping fans.

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Once you’ve breaded the chicken, it will look like this. Cook in an oven pre-heated to 350 F and cook for 20 min, or until done.

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I served my chicken with broccoli and rice. One thing to note about this recipe is that the pretzel coating got a little bit damp when reheated. This does freeze well, so you could make a whole batch and then cook portion sizes at a time, or you may want to try the “fake frying” method of spraying each piece with a bit of cooking spray, turning at 10 minutes and spraying the other side for crispier chicken.

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