Pretzels apparently aren’t just for snacking on; it turns out that they makes a great coating for chicken.  I have a plentiful supply of them in the house (I dip them in melted chocolate. Seriously, try it), so when I saw this recipe, I thought it would use up my surplus and make a quick and easy midweek meal.

Turns out that it’s pretty delicious and a great way to use chicken thighs, which are obviously much cheaper than using breasts.  The recipe couldn’t be easier either – it’s just breaded chicken, but the pretzel flavour is a really good twist.  The sauce is great too and quite versatile so you can serve it with most veg combinations.

Just don’t grind the pretzels down too much, you want some chunky pieces in there, rather than a breadcrumb texture.

Recipe from BBC Good Food.  Serves 4

• 100g salted pretzels
• 12 boneless, skinless chicken thighs
• flour , for dusting
• 2 eggs , beaten with a fork
• 1 tbsp olive oil
• 100ml wholegrain mustard
• 4 tbsp honey
• 1 tsp white wine vinegar

Heat oven to 200C/180C fan/gas 6. Crush the pretzels in a food processor or bash up in a plastic bag using a rolling pin. Transfer pretzel crumbs to a plate. Season the chicken, toss in flour, dip into the egg, then roll in the pretzel crumbs. Place on a baking tray, drizzle over the oil and bake for 35 mins until crisp and tender.