Pretzel Chicken With Fig Mustard Dip Recipes

Steps:

• Heat oven to 200C/180C fan/gas 6. Crush the pretzels in a food processor or bash up in a plastic bag using a rolling pin. Transfer pretzel crumbs to a plate. Season the chicken, toss in flour, dip into the egg, then roll in the pretzel crumbs. Place on a baking tray, drizzle over the oil and bake for 35 mins until crisp and tender.
• In a small bowl, mix the mustard, honey and vinegar. Reserve 4 of the chicken thighs for lunch. (You can use them in the Caesar salad with crispy chicken recipe, look at 'Goes well with...') Serve the remaining chicken with the sauce and green veg or salad and potatoes.

Steps:

• Directions Preheat oven to 425 degrees F. Place pretzels in a resealable plastic bag. Use a rolling pin, crush pretzels. Add cumin; shake to mix. 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. Transfer chicken to roasting rack. 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. For Fig Mustard Dip, in a small bowl stir together fig jam and mustard. Serve with chicken.

Steps:

• Preheat oven to 425°F.
• Place pretzels in a resealable plastic bag. Use a rolling pin, crush pretzels. Add cumin; shake to mix.
• 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. Transfer chicken to roasting rack.
• 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.
• For Fig Mustard Dip, in a small bowl stir together fig jam and mustard. Serve with chicken.