• Heat oven to 475°. Fit a baking sheet with a rack and lightly coat with nonstick cooking spray.

  • Place pretzels in a shallow dish. Whisk together egg whites and mustard in another shallow dish. In a third shallow dish, combine flour, paprika, garlic powder, 1/2 tsp of the salt and the black pepper. Reserve 3 tbsp of the flour mixture for gravy.

  • Dredge chicken in flour, then dip in egg, allowing excess to drip off, and coat with pretzel crumbs. Place chicken on prepared rack. Bake at 475° for 15 minutes or until internal temperature registers 160°.

  • In a small saucepan, melt butter over medium heat; stir in reserved flour mixture and cook 30 seconds. Whisk in broth and milk and bring to a boil. Reduce heat; simmer 1 minute or until thickened.

  • Sprinkle remaining 1/2 tsp salt over chicken. Serve with gravy and, if desired, Collards with Turkey Bacon (recipe below).


Make a healthier southern gravy by using reduced-fat milk and less butter.Crushed pretzels yield a crunchy, no-fry coating for chicken, fish or pork.

Nutrition Facts

398 calories; 12 g total fat; 103 mg cholesterol; 733 mg sodium. 32 g carbohydrates; 39 g protein;