Pretzel Crusted Chicken
A salty, crunchy coated chicken that celebrates everything we love about pretzels.
Servings: 4
Ingredients
- 2 large boneless skinless chicken breasts
- 6 ounces of pretzels
- 2 teaspoons of dried parsley
- 1 teaspoon of paprika
- 1 teaspoon of chili powder
- 1 teaspoon of cumin
- 1 teaspoon garlic powder
- 1 teaspoon of onion powder
- 1/2 teaspoon of black pepper
- 2 large eggs
- canola oil
Instructions
- Crush 6 ounces of pretzels down to a fine texture and transfer them into a wide dish
- 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 in with the crushed pretzels and mix to combine
- Whisk 2 large eggs in a separate wide dish and season with a pinch of salt and black pepper
- Cut both chicken breasts in half horizontally and pound each portion out thin
- Add 1/4” of canola oil into a wide skillet and place over medium to medium high heat
- While the oil warms up, dip each chicken portion into the egg and allow the excess to fall off
- Transfer the egg coated chicken into the pretzel mixture and press to ensure that the chicken is well coated
- Place the coated chicken into the warm oil and cook for 2-3 minutes or until the underside is golden brown
- Carefully flip the chicken and cook on the other side for 2-3 minutes or until both sides are golden brown and the chicken is cooked through to an internal temperature of 165 degrees
- Transfer the cooked chicken onto a paper towel lined plate to remove excess oil
- Enjoy!