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