Thursday, February 3, 2011

Pretzel Pop Chicken Nuggets

This recipe does not have a featured canned ingredient.  But it does feature 2 processed products.  I created it on a whim yesterday, because I had uncooked chicken thighs left over, from my Winter Cassoulet.

I've mentioned before how much I love the show Chopped, especially when they throw gummi bears, marshmallows or Fruit Loops into the basket (and not for a dessert course).  And thus, Pretzel Pop Chicken Nuggets were born.

If you are a food snob, you might as well stop reading now. But if you don't mind taking your kids to McDonald's once in a while, don't care that every last thing that they eat is organic and have picky young children (or spouses), this recipe is for you. 

Pretzel Pop Chicken  - Serves 6 (measures are approximate)

2 lbs boneless chicken thighs - trimmed and cut into nugget size pieces
2 cups Rold Gold Pretzel Sticks (these are nice because they are not too salty)
3/4 cup Kellogg's Corn Pops
2-3 tbsp All-Purpose Flour
2 eggs beaten
Salt, Pepper to Taste
1 1/2 cup canola oil

Heat oil in a deep 10 inch skillet to 375F
Heat oven to 250F

Season chicken with salt and pepper

Pulse pretzel sticks and corn pops in food processor until ground.  Add flour.  (This makes a fine cornstarch- like powder that adheres well to chicken).  As there are corn pops in this I could see how the coating might achieve this characteristic

Beat eggs in a bowl and dip chicken pieces into coating mixture.  (I usually put breading on a piece of tin foil and tilt the tin foil to help coat the chicken vs. my fingers).

Fry in batches.  About 7 or 8 per batch. 3 or 4 minutes per side, or until dark golden brown. (Remember not to overcrowd the pan as it reduces the temperature of the oil too much.) Transfer to a rack and/or paper towels to absorb excess oil.  Season with salt and pepper.

Transfer to oven to keep to finish any remaining cooking.  Nuggets should register 180F when done.

My kids loved these!  My 14 year old requested to make them again.  As frying pulls out pretty much what salt you put in, you end up with a crunchy, well-seasoned chicken nugget with just a tiny hint of sweetness.  Chicken thighs also hold their moisture better than breasts, so you also get a tender and juicy nugget of flavor.

Colonel Sanders would be proud!

Pretzel Pop Chicken Nuggets
Speaking of McDonald's, I read that their chicken nuggets are 44% chicken and have 38 ingredients.  Mine are 90% chicken if you count the breading as 10%.  These have a better ratio and were fried in healthy canola oil... so I think we're ahead of the game.

Game... maybe make them for Super Bowl.

This post is linked to:
Daily Organized Chaos - Foodie Wednesday


  1. Those look and sounds absolutely tasty. My boys would devour those in seconds,lol.

    Thank you for linking the recipe to Foodie Wednesday.

  2. Ms. Bibi - My pleasure. Hope you enjoy. Let me know how they turn out.