Pretzel Crusted Chicken

April 27, 2021

Today is national pretzel day and I am very happy that these salty snacks have their own special day. Pretzels are so good. They are like the old standby that is often forgotten when it comes time to pick snacks, but when you do grab a bag of pretzels have you ever been disappointed? I doubt it.

This pretzel crusted chicken celebrates all of the salty crunchy goodness of pretzels and I have good news, you do not have to wait for the next national pretzel day to make this fabulous chicken… you can make it tomorrow and celebrate it’s salty deliciousness any day you want.

Let’s get started…

The star of this dish is definitely the pretzels, so start by crushing 6 ounces of your favorite pretzels down to a fairly fine texture. If you want the crust to be on the fine side, be sure to blitz all of the pretzels down to a fine texture, but I like to leave a few larger pieces. They add some extra texture and crunch, which I love! You can blitz the pretzels in a food processor or by placing them in a zip lock bag and rolling them with a rolling pin, smacking them with a meat tenderizer or smashing them with a heavy pot.

Place the crushed pretzels in a wide dish and add 2 teaspoons of dried parsley, 1 teaspoon of paprika, 1 teaspoon of chili powder, 1 teaspoon of cumin, 1 teaspoon of garlic powder, 1 teaspoon of onion powder and 1/2 teaspoon of black pepper. Mix until everything is fully combined.

Now that the pretzel crust is ready, whisk 2 large eggs in another wide dish and season them with a pinch of salt and pepper.

Slice each chicken breast in half horizontally, so you have 4 thinly sliced portions. Pound each portion out thin and set them aside for now.

Add about 1/4 inch of canola oil into a large skillet and place it over medium to medium high heat.

While the canola oil warms up, dip each portion of chicken into the egg and allow the excess to drip off.

Transfer the egg coated chicken into the pretzel mixture and press to ensure the entire chicken breast is well coated.

Cook the chicken for 2-3 minutes or until the underside is a deep golden brown then carefully flip the chicken to the other side and cook for another 2-3 minutes. The chicken is done when both sides are golden brown and the chickens internal temperature is 165 degrees.

Once the chicken is cooked, transfer it onto a paper towel lined plate to absorb any excess oil before serving.

There are certain dishes that you can just tell by looking at them that they are going to be incredibly delicious and this is definitely one of them. That crunchy golden brown crust promises big things and trust me when I say that it delivers.

The chicken stays nicely juicy and the crust is just fabulous. Little pretzel pieces crumble off, so I recommend serving this pretzel coated chicken with apple sauce or maybe some creamy mashed potatoes to help scoop up every single crumb. You will not want to leave any of this behind!

I love garnishing this pretzel crusted chicken with some finely chopped parsley and a little drizzle of buttermilk ranch, but trust me… it is sheer perfection on its own.

You have to make this… you are going to love it.

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