When I was growing up, my dad would occasionally make a big tray of homemade Chex Mix. I loved it, especially warm right out of the oven. I also loved the smell of it cooking. To this day, that smell is definitely one filled with happy memories.
Since chicken fingers are a huge favorite around our house, I thought it would be fun to combine those two favorites and see how it would turn out. We already love pretzel coated chicken fingers, so I figured it wouldn’t be too much of a stretch.
The pretzel-chex combination provided a great crunch and the worchestershire and garlic powder added a great flavor. And since they were baked and not fried, I felt no guilt in letting everyone indulge.
Chex Mix Chicken
- 2 c. pretzels
- 1 1/2 c. corn or rice chex (or generic equivalent)
- 2 eggs
- 1 T. water
- 1/2 c. butter, melted
- 3 T. worchestershire sauce
- 2 t. garlic powder
- 1 t. paprika
- 1/2 t. salt
- 1 1/2 – 2 lb. chicken, cut into fingers
1. Combine the pretzels and chex in a plastic zippered bag and crush with a rolling pin until completely crushed. Pour onto a plate or shallow dish.
2. In a shallow dish, whisk together the eggs and water. In a second dish, stir together the melted butter, Worchestershire sauce, garlic powder, paprika and salt.
3. Dip the chicken fingers into the eggs, roll in the pretzel-chex combination, then in the melted butter mixture and finally in the pretzel-chex combination again.
4. Place on a foil lined baking sheet and bake at 375 degrees for 20-25 minutes, until fully cooked.
These were great served with a spicy honey mustard sauce that I made by stirring together some mayonnaise, spicy brown mustard and honey. The flavors of the sauce and chicken complemented each other perfectly.