Govind’s Pretzel Crusted Baked Chicken Drumettes



  • Chicken Drumettes
  • Salt & Pepper
  • 2 cups finely crushed pretzels (more or less depending amount of chicken you are making)
  • 2 eggs – beaten
  • 1 tablespoon Dijon mustard
  • ½ cup flour (more or less depending on amount of chicken you are making)



  • Preheat oven to 350 degrees.
  • Pour flour in a shallow dish for dipping station.
  • Beat together 2 eggs and 1 tablespoon of Dijon mustard; place in a shallow dish for dipping station.
  • In a food processor, crush pretzels until fine (some chunks are okay as this adds texture) and pour into a shallow dish for dipping station.
  • Season chicken drumettes with salt and pepper.



  • Lightly roll drumette in flour and shake off excess.
  • Dip drumette in egg mixture.
  • Roll drumette in crushed pretzels and place on a shallow baking sheet lined with parchment paper.
  • Repeat these steps till all chicken pieces are coated.
  • Bake in 350 degree oven for 20 minutes or until chicken is crispy and cooked thoroughly.


Yogurt Dijon Ranch Dip for Chicken Drumettes (or fresh vegetables)
  • 1 cup low fat (plain) Greek style yogurt
  • 2 tablespoons finely chopped fresh chives
  • 1 tablespoon finely chopped fresh dill
  • 1 clove of minced garlic or ½ teaspoon garlic powder (if you prefer)
  • ¼ teaspoon sea salt
  • ½ teaspoon Dijon mustard



  • Blend all ingredients together well and refrigerate until ready to eat.