Must-Try Pretzel Baked Chicken

October 26, 2011

Oktoberfest is coming to end but still have time to make this pretzel baked chicken.  Pretzels and beer are a classic German combination so skip out on the snack and make pretzels into a meal.  Crushed unsalted pretzels and combined with panko breadcrumbs for an ultra runchy coating for the chicken.  A little bit of mustard gives the chicken a wonderful kick of flavor.  Serve this meal with German potato salad , some steamed green beans, and of course an ice cold German beer.

Pretzel Baked Chicken


5 Chicken Legs
1/2 cup of Panko Bread Crumbs
1/2 cup of unsalted Pretzels, finely crushed
1/2 teaspoon of Pepper
1/4 teaspoon of Salt
1/2 teaspoon of Garlic Powder
1/2 cup of Flour
1/4 cup of Milk
5 1/2 teaspoons of Mustard
Grab up three bowls. In the first bowl combine your bread crumbs, pretzels, salt, pepper, and garlic powder. In your second bowl add your flour and in the third bowl add in the milk and mustard.
Dip each individual leg into the flour first, then the cheesy milk mixture, and finally the pretzels. Lay them into your baking dish and repeat with all your legs.
Kick your oven up to 425 degrees and pop your legs in for about 15 minutes. After 15 minutes, turn the heat down a notch to 350 and continue to cook them for another 35-40 minutes or until the juices run clear.

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