White Castle's Chicken Rings and Pretzel Coated Chicken Rings

White Castle’s Chicken Rings
Why not? They sound good - and they are so easy to make - and much cheaper homemade.

All you need is fresh ground chicken, seasoned with salt, pepper and parsley. Using a cookie scoop, form chicken into small balls and place on parchment or waxed paper.

When done “balling” - form each ball into a small patty and poke a hole in the middle with your finger. Not too big - they will fall apart.

Dip in beaten egg, dredge in shake and bake for chicken, and place on cookie sheet in single layer. Freeze for 20 - 30 minutes. Don’t skip the freezing part - not only does this prevent the coating from falling off but it prevents them from breaking apart.

Meanwhile - heat vegetable oil to 360* F. Deep fry until golden - 3 to 5 minutes.

Serve with your favorite dipping sauces.

White Castle’s Pretzel Coated Chicken Rings

Follow instructions above - cutting back on some of the salt (the pretzels are salty - you may not even want to use salt). BTW - Rold Gold are the best and don’t be afraid to try the flavored pretzels - love the honey mustard ones!

Dip in beaten egg, dredge in flour, coat with crushed pretzel sticks.

Freeze.

You can also bake at 350 - 375*F until done on a parchment lined cookie sheet - or spray with cooking spray.

They are that simple to make - and you know it is healthier - and you know what parts of the chicken you are using!