Crispy pretzel chicken with honey-mustard sauce

• salted pretzel100g g
• boneless, skinless chicken thighs↗12

  12

• flour↗

  for dusting

• eggs↗2 2

  beaten with a fork

• olive oil↗1 tbsp tbsp
• wholegrain mustard↗100ml ml
• honey↗4 tbsp tbsp
• white wine vinegar↗1 tsp tsp
• green veg or salad and potatoes

  to serve (optional)

Step-by-step instructions

1. 1

   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.

2. 2

   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.