I was provided gluten free pretzels to try and review by Glutino, natural chicken breasts by Zaycon Foods, as well as a Vitamix 5200 and grain container to review from Vitamix. All opinions, recipes and statements are 100% my own.
If you were on my blog yesterday, you’d know we’ve kind of become big fans of Glutino’s gluten free pretzels. Like, Big Fans. I even made a shake with them that is totally sinful and delicious.
To proclaim our love for all things gluten free and pretzel, I decided to use them as a crunchy, wheat-tasting coating for chicken strips.
The rich, buttery and salty taste of pretzels pairs perfectly with chicken, I thought. And man, was I right. I LOVE these things, and am so glad I tried them out- because they will become major players in our family’s rotation.
The best part about these chicken strips is you can make them ahead of time in a great big batch (especially since we are baking, not frying) and freeze them for future meals. Bye bye over processed or insanely priced gluten free chicken nuggets!
To make these salty, crunchy baked chicken strips you will need:
2 whole chicken breasts (which is 4 cutlets if you are buying them non-attached) I got my chicken from Zaycon Foods, who provide a co-op like deal on natural chicken (no antibiotics after slaughter and fresh butchered the week of purchase) for under $2/pound!
2 cups glutino gluten free pretzels
1 cup gluten free breadcrumbs
salt and pepper to taste
vitamix and dry grain container, food processor, or a ziploc bag and a rolling pin
To start, add pretzels into your blender and grind until you have flour and some small pea sized chunks.
I used my Vitamix 5200 blender with the dry grain container- which makes milling grains, chopping dry foods and mixing dry ingredients a dream. It is so much easier and quicker to use than a food processor- if you make a lot of recipes with whole grains, I would look into one! Its an awesome way to add on another use to an already awesome blender.
Next, cut your chicken into thick strips. How big you cut them is up to you
– but I made long and thin strips because they are the easiest for my two toddlers to eat.
Next, crack your eggs and lightly beat them. Set in a shallow bowl.
In another shallow bowl, add the breadcrumbs, pretzel flour and crumbs, and salt and pepper or any other seasoning you’d like to add.
Before prepping the chicken, preheat oven to 350 degrees and line two baking sheets with aluminum foil and set them nearby.
One by one, dip the chicken in egg, completely coating, and then in pretzel/breadcrumb mixture. Then dip once more in egg and back in pretzels.
Set on baking sheet and continue to coat all your chicken strips in this way.
You don’t have to double dip them- but I think it makes for a crunchier, more flavorful chicken strip. If you want to fry these at all (which is also really delicious) I definitely recommend the double-dip method.
Bake at 350 for 15 minutes, or until center of chicken is fully cooked (just cut into one piece to tell).
Cool before removing from foil- or the breadcrumbs might stick to the foil.
Serve and enjoy- or let cool completely and freeze for up to three months for delicious, inexpensive and minimally processed chicken fingers you can just pop into the oven for hungry kids!
What is your favorite way to make chicken fingers?