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1 ½cupscrushed pretzels
1lbchicken tenders (450g)(or chicken breasts cut into strips)
Pre-heat the oven to 200ºC/400ºF.
Pour the vegetable oil into a non-stick roasting tin and place it in the oven to heat up.
Crack the eggs into a shallow bowl and season with ¼ teaspoon of the salt.
Place the flour into a second shallow bowls. Season it with the remaining ¼ teaspoon of salt, the mustard powder and the paprika.
Tip the crushed pretzels into another shallow bowl and mix in the onion flakes.
Take a strip of chicken and dip it into the flour, then the egg. Lastly dip it in the pretzel mixture. (If you use one hand for the egg stage and the other hand for the two dry ingredients, you should avoid really sticky fingers)
Set it aside on a lined baking tray.
Repeat with the remaining chicken fingers.
Place the fingers in the pre-heated roasting tin and cook for 8 minutes, flip chicken with a pair of tongs, and bake for another 8 minutes.
Check the chicken is cooked through and serve with a dipping sauce or mash and gravy.