Pretzel Chicken with Fig Mustard Dip

Pretzel Chicken with Fig Mustard Dip

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  • Pretzel Chicken with Fig Mustard Dip

  • Pretzels make this chicken recipe extra crunchy, while the Fig Mustard Jam adds sweetness and sophistication. You'll also love the way the easy recipe is ready for the oven in just 20 minutes.

  • David Joachim

  • Pretzel Chicken with Fig Mustard Dip

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  • read reviews 2 users rated this recipe an average rating of 4.0

  • Makes: 6 servings Prep: 20 mins Bake: 40 mins to 50 mins 425°F

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  • cups honey mustard and onion-flavored pretzel pieces

  • 1

    teaspoon ground cumin

  • 2

    eggs, lightly beaten

  • 12

    chicken drumsticks (about 3½ lbs. total), skinned

  • Nonstick cooking spray

  • cup fig jam or apricot jam

  • ¼

    cup grainy mustard

  • thyme leaves


Preheat oven to 425 degrees F. Place pretzels in a resealable plastic bag. Use a rolling pin, crush pretzels. Add cumin; shake to mix. Place beaten eggs in a shallow dish. Dip drumsticks, one at a time, in eggs; let excess drip off. Add chicken to bag; shake gently to coat. Coat roasting rack with nonstick cooking spray and place over a foil-lined baking pan. Transfer chicken to roasting rack. Bake 40 to 50 minutes until golden brown and juices run clear (180 degrees F). Transfer chicken to platter; sprinkle with thyme leaves, if desired. For Fig Mustard Dip, in a small bowl stir together fig jam and mustard. Serve with chicken. Nutrition Facts Per serving: 431 kcal cal., 17 g fat (6 g sat. fat, 2 g polyunsaturated fat, 3 g monounsatured fat), 199 mg chol., 580 mg sodium, 37 g carb., 0 g fiber, 13 g sugar, 34 g


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