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From: Country Living US
Yields:
5
Prep Time:
20 mins
Total Time:
1 hr 10 mins
Cal/Serv:
425
When pretzels (not deep-fried skin) deliver crunch, each serving contains 75 percent less fat and 165 fewer calories!
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Ingredients
- 1 whole Chicken
- 1 lb. unsalted fat-free sourdough pretzels
- 2 Tbsp. paprika
- salt
- Freshly ground pepper
- 1 cup low-fat buttermilk
- 2 egg whites
- 2 Tbsp. Dijon mustard
Directions
- Step 1Preheat oven to 350 degrees F. Cut chicken into 10 pieces: 2 drumsticks, 2 thighs, 2 wings, and 2 breasts (cut in half to yield 4 pieces). Remove skin and trim any fat. Set chicken aside.
- Step 2Place pretzels in a heavy-duty, resealable plastic bag and crush into coarse crumbs. Mix in paprika, 1 1/4 teaspoons salt, and 2 teaspoons pepper. Divide pretzel crumbs between 2 shallow dishes.
- Step 3In a bowl, whisk together buttermilk, egg whites, mustard, and 1/4 teaspoon salt. Working with 1 piece at a time, dredge chicken in pretzel crumbs from first dish, then dip into buttermilk mixture, shaking off excess. Coat thoroughly with crumbs from second dish.
- Step 4Place on parchment-lined baking pan and bake until chicken crust is crispy and an instant- read thermometer inserted into meat registers 165 degrees F, 40 to 50 minutes depending on piece.
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