# What you'll need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (about 1 pound), cut into 1-inch cubes
→ Pretzel Crust
02 - 2 cups salted pretzels, crushed into coarse crumbs
03 - 1/2 teaspoon garlic powder
04 - 1/2 teaspoon smoked paprika
05 - 1/4 teaspoon freshly ground black pepper
→ Egg Wash
06 - 2 large eggs
07 - 2 tablespoons milk
→ Flour Dredge
08 - 1/2 cup all-purpose flour
→ For Baking
09 - 2 tablespoons olive oil or melted butter, for drizzling
# Method:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or foil and lightly grease.
02 - Place crushed pretzels in a shallow dish. Mix in garlic powder, smoked paprika, and black pepper until evenly distributed.
03 - In a second shallow dish, whisk together the eggs and milk until smooth.
04 - Place the all-purpose flour in a third shallow dish.
05 - Pat chicken cubes dry with paper towels. Dredge each piece in flour, then dip into the egg wash, and finally coat thoroughly with pretzel crumbs, pressing gently to ensure adhesion.
06 - Place coated chicken bites onto the prepared baking sheet, spacing pieces apart to allow crisping.
07 - Drizzle chicken bites lightly with olive oil or melted butter to enhance crispness during baking.
08 - Bake for 16–18 minutes, turning once halfway through, until the chicken reaches an internal temperature of 165°F and the coating is golden and crisp.
09 - Present hot chicken bites accompanied by your choice of dipping sauces such as honey mustard, ranch, or barbecue.
