Pretzel Chicken with Fig Mustard Dip

Prep 20 mins
Bake 425°F 40 mins to 50 mins


  • 2 1/2 cups  honey mustard and onion-flavored pretzel pieces
  • 1 teaspoon  ground cumin
  • 2 eggs, lightly beaten
  • 12 chicken drumsticks (about 3 1/2 lbs. total), skinned OR chicken breasts cut into nuggets
  •  Nonstick cooking spray
  • 1/3 cup  fig jam or apricot jam
  • 1/4 cup  grainy mustard
  •  thyme leaves (optional)


1.Preheat oven to 425 degrees F. Place pretzels in a resealable plastic bag. Use a rolling pin, crush pretzels. Add cumin; shake to mix.

2.Place beaten eggs in a shallow dish. Dip drumsticks, one at a time, in eggs; let excess drip off. Add chicken to bag; shake gently to coat. Coat roasting rack with nonstick cooking spray and place over a foil-lined baking pan

3.Bake 40 to 50 minutes until golden brown and juices run clear (180 degrees F). Transfer chicken to platter; sprinkle with thyme leaves, if desired.

4.For Fig Mustard Dip, in a small bowl stir together fig jam and mustard. Serve with chicken.

From Better Homes and Gardens


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