One of the things that many people with gluten intolerance have to avoid is fried chicken. (Or anything fried for that matter…) And every once in a while you just get a craving for something with that delicious crunchy coating. Well I came across a baked chicken recipe that looked delicious and decided to try to make my own gluten-free version and it’s probably one of the best things I’ve ever made. It definitely made the list of regular dinners at our house!
Ingredients
- 1 pack of chicken breast or tenderloins
- 2 cups gluten-free pretzels
- 2 large eggs
- 1 tsp. salt
- 1 tsp. pepper
- 1 tsp. garlic powder
Instructions
- Preheat your oven to 350 degrees.
- Spray a baking sheet or casserole dish with olive oil and set aside.
- Beat your eggs, salt, pepper and garlic powder in a bowl with a fork and set aside.
- Put your pretzels into a ziploc bag and seal it, making sure you get most of the air out first.
- Lay the pretzel bag out flat and take a rolling pin over it to crush all of the pretzels into very small pieces.
- Pour the pretzel pieces onto a plate or other shallow dish.
- Taking one piece of chicken at a time, dip it into the egg mixture, roll it in the pretzel pieces and place it in the greased baking dish.
- Repeat this process for each piece of chicken and then bake for 20-30 minutes, depending on the size of your chicken.
- Turn your oven to broil and put the chicken on the top rack of your oven for 2-3 minutes, watching VERY closely to make sure it doesn't burn. This will make the outside layer even crunchier.
Now for the Honey Mustard Dip, follow my Healthy Honey Mustard recipe. Like I said, this is one of the most delicious dinners I’ve personally ever made and my husband didn’t even mind that it was gluten-free.
I usually use Snyder’s Gluten Free Pretzels in my recipe and I love them because they have a slightly sweet taste to them which goes so extremely well with the honey mustard dip.