Pretzel Crusted Chicken

Pretzel Crusted Chicken takes crispy chicken to the next level. Crispy pretzel coating added Amazing taste and textureMaking every bite. It’s more delicious.

Pretzel Crusted Chicken Ingredients

• Served with dipping sauce:This pretzel chicken goes perfectly with my homemade ranch dressing, barbecue sauce, and mustard barbecue sauce.
• Use chicken tenders instead.For easier prep and faster cooking, swap chicken breasts for chicken tenders.
• Flavored Pretzels: You can change the flavor of pretzel you use. You can try honey mustard, parmesan garlic, and even dill pickles!
• Shredded Pretzels: If you don’t have a food processor, place the pretzels in a zip-top bag and crush them with a rolling pin.

How to Make Pretzel Crusted Chicken

The secret to crispy, golden pretzel-crusted chicken is thorough coating at every step. Make sure the pretzels completely cover the chicken so the crust stays strong and doesn’t fall apart when cooked.

1. Prepare chicken: Cut 2 chicken breasts in half lengthwise to make 4 pieces. Place chicken between two pieces of plastic wrap and pound to an even ¼ inch thickness using the flat side of a meat mallet.
2. Pulse Pretzels: Place pretzels in food processor and pulse until coarsely ground. Place pretzel crumbs in a shallow dish.
3. Dredging Station: Combine flour, garlic powder, onion powder, paprika, salt, and pepper in a shallow dish. Stir to combine. In a separate shallow dish, whisk together the eggs and Dijon mustard.
4. Chicken Coating: Dredge the cutlets, starting with the flour mixture. Coat evenly. Then dip the cutlets into the egg mixture, allowing any remaining eggs to drip back onto the plate. Finally, coat the chicken in the crushed pretzels, pressing the crumbs into the chicken to ensure an even coating.
5. fry: Heat plenty of oil in a large skillet over medium heat. Heat oil to 325-350°F. The oil should be hot, but not so hot that the pretzels will burn before the chicken is fully cooked. Add 2 chicken cutlets and cook until golden brown and crispy, 3 to 4 minutes per side.
6. Let cool and serve: Set cooked pretzel-shelled chicken aside on a wire rack to drain excess oil. Repeat with remaining cutlets. Served with honey mustard sauce.

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Pretzel Crusted Chicken

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Tender chicken is coated in crushed pretzels and baked until golden and crispy for the ultimate crunchy weeknight dinner.

lecture Dinner, main dish

cooking American

keyword Honey Mustard Pretzel Chicken, Pretzel Chicken, Pretzel Crusted Chicken, Pretzel Crusted Chicken Recipe

preparation time 20 minute minute

cooking time 16 minute minute

total time 36 minute minute

night soil 4 night soil

calorie 604calorie

author Alyssa Rivers

ingredient

• 2 Boneless skinless chicken breast
• 3 cup salted pretzels
• ⅓ cup flour
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon pepper
• 2 egg
• 1 tablespoon Dijon Mustard
• 1 ½ cup oil For frying

guideline

• chop 2 boneless, skinless chicken breasts Cut it in half lengthwise to make 4 pieces. Place chicken between two pieces of plastic wrap and pound to an even ¼ inch thickness using the flat side of a meat mallet.
• location 3 cups salted pretzels Place in a food processor and pulse until finely ground. Place in a shallow dish.
• Add to shallow dish ⅓ cup flour, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon paprika, ½ teaspoon saltand ¼ teaspoon pepper. Stir to combine.
• whisk together 2 eggs and 1 tablespoon Dijon mustardPlace in a shallow dish.
• Dredge the cutlets, starting with the flour mixture. Coat evenly. Next, dip the cutlets into the egg mixture, allowing any remaining egg to drip off the chicken, and return to the plate. Finally, coat the chicken in the crushed pretzels, pressing the crumbs into the chicken to ensure an even coating.
• heat 1 ½ cups oil In a large skillet over medium heat. Heat the oil to 325-350 degrees. The oil should be hot, but not so hot that the pretzels will burn before the chicken is fully cooked. Add 2 chicken cutlets and cook until golden brown and crispy, 3 to 4 minutes per side. Set aside on a wire rack to drain excess oil. Repeat with remaining cutlets. Served with honey mustard sauce.

memo

Storage and reheating instructions

• refrigerator: Store leftovers in an airtight container for up to 4 days.
• To reheat: Reheat in the oven at 400°F for about 15 minutes or in the air fryer at 375°F for about 5 minutes. Flip halfway through so both sides are nice and toasty.
• From the freezer: It is best not to freeze pretzels as they will become soggy.

nutrition

calorie: 604calorie | carbohydrate: 58g | protein: 23g | province: 33g | Saturated Fat: 3g | Polyunsaturated fat: 9g | Monounsaturated fat: 20g | Trans fat: 0.1g | Cholesterol: 118mg | sodium: 551mg | potassium: 529mg | fiber: 5g | sugar: 0.2g | Vitamin A: 262IU | Vitamin C: 1mg | calcium: 38mg | steel: 3mg

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