Spicy Pretzel Chicken Fingers

Half Baked Harvest Everyday Cookbook

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.

Step 2

MAKE THE CHICKEN FINGERS. In a food processor, combine the pretzels, garlic powder, onion powder, paprika, and a pinch of pepper. Pulse a few times to break up the pretzels into crumbs with a few larger pieces remaining (see Note). Transfer the mixture to a shallow bowl.

Step 3

In a separate shallow bowl, whisk together the eggs and hot sauce. Add the chicken to the egg mixture, turning to coat well. Working with one piece at a time, remove the chicken, allowing any excess egg mixture to drip off. Dredge through the pretzel mixture, pressing to adhere. Place the coated chicken on the prepared baking sheet, avoiding crowding (if you're short on space, use two baking sheets). Lightly brush or mist the chicken with oil.

Step 4

Bake for 15 minutes, then flip the chicken and continue baking until the chicken is cooked through and the coating is crisp, 5 to 7 minutes more.

Step 5

MEANWHILE, MAKE THE HOT HONEY. In a small saucepan over medium heat, combine the honey, butter, cayenne, chili powder, and paprika. Cook, stirring, until the butter is melted and the sauce is warmed through, 2 to 3 minutes. Taste and add more cayenne as desired.

Step 6

Sprinkle the chicken fingers with the flaky salt. Serve with the hot honey sauce alongside for dipping, as well as ranch and honey mustard, if desired.