Name: Pretzel Fried Chicken
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 chicken breasts, boneless and skinless; 1.5 cups pretzels; 0.5 cup breadcrumbs or panko; 1 cup all purpose flour; 2 eggs; olive, vegetable, avocado or canola oil; favorite dip/condiment

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Pretzel Fried Chicken

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Ingredients

Warning0 allergens identified

Pretzel Fried Chicken

1 chicken breasts, boneless and skinless

1 ½ cups pretzels

½ cup breadcrumbs or panko

1 cup all purpose flour

2 eggswhisked

olive, vegetable, avocado or canola oil

favorite dip/condimentketchup, mayonnaise, hot sauce, BBQ sauce, etc.

Instructions

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Instructions

Place chicken breasts between two pieces of parchment and pound evenly until 1/2 inch thin.

Place pretzels in a zipper bag, blender or food processor and pulse until crushed, similar to bread crumbs. It’s fine if there are slightly bigger pieces of pretzel as well.

Whisk the crushed pretzels and breadcrumbs in a large, shallow bowl.

Place the flour on a large plate or shallow bowl and the egg in a shallow bowl.

Create an assembly line with the bowls by coating each chicken breast first in the flour, tapping to remove any excess, then into the eggs and finally completely coating with the pretzel crumbs.

Heat a large skillet over medium heat, high heat and add 1/2 inch of oil. When the oil is hot (about 350 degrees on a candy thermometer) add the chicken and cook for 5 minutes on each side or until golden. *

Serve alone or with favorite dipping sauce.

* You can also coat the outside of the chicken with cooking spray and air fry for 20 minutes on 350 degree or bake at 425 degrees for 25 minutes or until golden.

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Tips & Tricks (5)

Crush Pretzels to Perfect Size 🥨
Pulse pretzels in a food processor until they resemble coarse breadcrumbs with some larger pieces remaining—this creates maximum crunch and even coating without turning into flour.
Pound Chicken for Even Cooking 🔨
Use a meat mallet to pound chicken breasts to uniform thickness (about ¾-inch) so they cook evenly and achieve that perfect tender interior with crispy exterior.
Double-Dredge for Superior Crispiness ✨
Dip breaded chicken in egg wash a second time before the pretzel coating—this creates an extra-adhesive layer that locks in the pretzels and amplifies crunchiness.
Oil Temperature is Non-Negotiable 🌡️
Maintain oil at 350°F for optimal results; use a thermometer rather than guessing, as too-cool oil produces greasy chicken while too-hot oil burns the pretzel coating.
Rest on Wire Rack, Not Paper 🎯
Cool finished chicken on an elevated wire rack to allow air circulation underneath, preventing steam from softening the pretzel crust and keeping it maximally crispy.