Pretzel-And-Mustard Baked Chicken - cooking recipe

Ingredients

2 cups pretzel nuggets
1/2 cup spicy brown mustard
2 tablespoons skim milk
3/4 teaspoon kosher salt
3 lbs skinless chicken pieces (including bones)

Preparation

Heat oven to 375\u00b0F Pulse pretzels in a food processor until nuggets become coarse crumbs.
Whisk mustard, milk and salt in a bowl.
Line a large baking sheet with parchment paper.
Roll each piece of chicken in mustard mixture, rubbing off excess into a bowl.
Coat chicken with crumbs and place on baking sheet.
Bake until juices run clear when pierced with a fork, about 45 minutes. Serve warm.