I had extra chicken that I let rest in the same marinade while the other chicken was cooking. I then grilled that extra portion on the stove top with a little extra virgin olive oil (obviously without the pretzels). Very yummy too. This would be good for a healthy lunch wrap or just to toss in a salad.

I see a lot of posts about how processed and unhealthy this recipe is, but I fail to see how this is such a junk food, when there is no oil in it, high sugar, high sodium, etc that you find in the actual processed frozen chicken strips you get at the store. There is no added salt other than what is provided by the pretzels. There you could buy the unsalted version to lower the salt content if that was a concern. But again that’s just my opinion.

I appreciate your site. Thanks!

I made the recipe last weekend and it was pretty good. I used thighs as they were cheaper.

Thanks for the recipe!

Thanks,

LIsa

I think posts like this detract from the quality of your site – the pictures are not compelling and not properly post-processed, and the recipe itself is pedestrian. Sure, you’re excited because it’s a great thing to feed your kids, but it’s not the stuff of great blog posts. I would be way more interested if you had written a post about how you get your young children excited about salads by taking them to the farmer’s market and educating them about local produce (and I don’t even have kids). Posts like that would reinforce how you justify such a large food budget as a writer on frugality. Unlike this post.

Obviously as demonstrated by many other commenters, you can use just about anything crunchy as the coating. We crush Fiber One, Melba Toast, and/or use panko crumbs, although I find panko a little too airy & tasteless. We try not to use anything with added salt & it’s just as tasty that way. I’ve also never used honey or sweetener in this type of thing – just the egg, mustard & spices (either in the liquid or in the coating). I don’t usually soak the meat, but plain buttermilk works well for that if I have some hanging around in the fridge.

for a few years we lived in an attic apartment that was very poorly laid out- we had little ones who had to walk right next to the oven in order to go from their room or the bathroom to the living room. i was terrified of them being burned by the oven door being opened at the wrong moment.

we used the toaster oven for almost all of our meals for three years- you really can do it. i hadn’t even thought of doing it again now that we have a better kitchen i can keep the kids out of, but it really would keep the kitchen from getting so hot in the summer, wouldn’t it?

I use parchment for almost all baking, because it makes it very easy to bake cookies (rotating 2 cookie sheets for an entire recipe, for example).

I suppose that isn’t a particularly frugal tip, but for me, there’s value in the convenience of using the parchment.

While I am sure your comment was meant to bolster Trent’s self esteem, insulting his readers is probably not in his best interest. And lumping all commenters into one batch is not so nice, either.

This might have been better handled as a private e-mail. I do not mind the blog criticisms, or even the on-topic bickering, but name calling is real turn-off.

I think your post inadvertently reflected more poorly on you than those who stayed on-topic.