Beer and pretzels chicken-perdue
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -The Perdue Chicken Cookbook | ||
| 1 | Perdue chicken, cut-up | |
| ⅓ | cup | Flour |
| 1 | teaspoon | Paprika |
| 2 | teaspoons | Salt |
| ¼ | teaspoon | Ginger |
| ¼ | teaspoon | Pepper |
| ½ | cup | Beer |
| 1 | Egg | |
| ½ | cup | Finely crushed pretzels |
| ¼ | cup | Grated parmesan cheese |
| ¼ | cup | Crushed bacon bits |
| 1 | tablespoon | Dried parsley flakes |
Directions
Mix flour, paprika, salt, ginger and pepper in a mixing bowl. Add beer and egg, beat with a hand mixer to make smooth batter. Mix crushed pretzels, parmesan cheese, bacon bits and parsley in plastic bag. Dip chicken pieces one at a time in batter, the place in bag with pretzels mix and shake to coat. Place coated chicken pieces in shallow baking pan, skin side up. Bake, covered, at 350 F for 30 minutes. remove cover. Continue baking, uncovered, approximately 30 mnutes longer, or until done. Formatted for MM7 by Marge Nemeth-GNFK05B