Lunch: Pretzel-Crusted "Fried" Chicken

Recipe by Cheryl Slocum When pretzels (not deep-fried skin) deliver crunch, each serving contains 75 percent less fat and 165 fewer calories!

Ingredients

1 whole Chicken
1 lb. unsalted fat-free sourdough pretzels
2 tbsp. paprika
salt
Freshly ground pepper
1 c. low-fat buttermilk
2 egg whites
2 tbsp. Dijon mustard

Instructions

Preheat oven to 350 degrees F. Cut chicken into 10 pieces: 2 drumsticks, 2 thighs, 2 wings, and 2 breasts (cut in half to yield 4 pieces). Remove skin and trim any fat. Set chicken aside.
Place pretzels in a heavy-duty, resealable plastic bag and crush into coarse crumbs. Mix in paprika, 1 1/4 teaspoons salt, and 2 teaspoons pepper. Divide pretzel crumbs between 2 shallow dishes.
In a bowl, whisk together buttermilk, egg whites, mustard, and 1/4 teaspoon salt. Working with 1 piece at a time, dredge chicken in pretzel crumbs from first dish, then dip into buttermilk mixture, shaking off excess. Coat thoroughly with crumbs from second dish.
Place on parchment-lined baking pan and bake until chicken crust is crispy and an instant- read thermometer inserted into meat registers 165 degrees F, 40 to 50 minutes depending on piece.