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These pretzel-crusted chicken nuggets are a unanimous winner among Esty’s own panel of discerning junior judges and are sure to be a winner in your home, too!
For more great cooking, watch Easy Does It!
2 and 1/2 pounds chicken breast, sliced into strips or nuggets
1 and 3/4 cups Gefen Potato Starch
salt, to taste
pepper, to taste
1 teaspoon Gefen Garlic Powder
1 teaspoon paprika
1/2 teaspoon thyme
1 and 2/3 cups water
1 canister Jason Passover Pretzel Crumbs
oil, for frying
In a large bowl, combine the potato starch and seasonings. Add the water to make a very thick batter. This mixture comes together best by hand. Put a glove on and smush it all together. It’s oddly satisfying- have fun! If it’s too thick to work with, add a tablespoon or two of water but try to keep it as thick as possible. If it’s too thin, just add a little more potato starch.
Add the chicken and mix well to coat. Set aside in the refrigerator for at least 30 minutes for maximum flavor.
When you’re ready to fry, heat oil in a large frying pan. Coat each piece of battered chicken in Passover pretzel crumbs and fry until golden brown on all sides.
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delicious!!
Has anyone tried this in the oven?
Hi, looks delicious! what is the dipping sauce?
Looks like honey mustard sauce- to make it, you’ll need equal parts honey and (KFP) mustard + a tsp. of oil.