# Components:
→ Chicken
01 - 1 pound boneless, skinless chicken breasts, cut into 1 inch cubes
→ Coating
02 - 2 cups salted pretzels, crushed into coarse crumbs
03 - 1/3 cup all-purpose flour
04 - 2 large eggs
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon smoked paprika
07 - 1/4 teaspoon cayenne pepper
08 - 1/2 teaspoon freshly ground black pepper
→ Buffalo Sauce
09 - 1/4 cup hot sauce, such as Frank’s RedHot
10 - 2 tablespoons unsalted butter, melted
11 - 1 teaspoon honey
→ For Serving
12 - Celery sticks, cut into batons
13 - Ranch dressing or blue cheese dressing
# Method:
01 - Preheat oven to 425°F. Line a baking tray with parchment paper and lightly grease with cooking spray or oil.
02 - Arrange three shallow bowls: place flour in one, whisk eggs in another, and combine crushed pretzels with garlic powder, smoked paprika, cayenne, and black pepper in a third.
03 - Coat chicken cubes in flour, dip in whisked eggs, then roll in pretzel mixture, pressing gently so the coating adheres.
04 - Arrange coated chicken pieces in a single layer on the prepared baking tray. Lightly spray with oil. Bake for 18 to 20 minutes, turning halfway through, until golden and cooked through. Internal temperature should reach 165°F.
05 - While chicken bakes, whisk together hot sauce, melted butter, and honey in a large bowl until fully combined.
06 - Once baked, immediately add chicken bites to the buffalo sauce and toss until evenly coated.
07 - Serve hot with celery sticks and your choice of ranch or blue cheese dressing.
