Peanut and pretzel chicken with bloody Mary dipping sauce

Step 1

Using a small food processor, process pretzels and peanuts until finely chopped.

Step 2

Place flour on a plate. Season with pepper. Whisk egg and milk in a shallow bowl. Place pretzel mixture in a bowl. Dip chicken in flour, then egg mixture, then toss in pretzel mixture to coat. Place on a plate. Cover. Refrigerate for 30 minutes.

Step 3

Preheat oven to 180C/160C fan-forced. Line 2 baking trays with baking paper. Place chicken on trays. Bake for 30 minutes or until chicken is cooked through, swapping trays halfway through cooking.

Step 4

Meanwhile, make Bloody Mary dipping sauce Heat oil in a saucepan over mediumhigh heat. Cook onion for 2 minutes or until just starting to soften. Add garlic. Cook for 1 minute. Add vodka. Bring to the boil. Simmer until reduced by half. Stir in tomato juice and Worcestershire sauce. Season with pepper. Bring to a simmer. Simmer for 5 minutes. Remove from heat. Cool for 10 minutes. Stir in parsley.

Step 5

Serve chicken with dipping sauce.