From the Cook
From the Cook
From the Cook
1/4
Pretzel Fried Chicken
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Instructions
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Place chicken breasts between two pieces of parchment and pound evenly until 1/2 inch thin.
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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.
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Whisk the crushed pretzels and breadcrumbs in a large, shallow bowl.
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Place the flour on a large plate or shallow bowl and the egg in a shallow bowl.
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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.
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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. *
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Serve alone or with favorite dipping sauce.
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* 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.
My Calorie Intake
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Tips & Tricks (5)
- Crush Pretzels to Varied Sizes 🥨Pulse pretzels in a food processor to create a mix of fine crumbs and larger pieces for optimal texture—this creates both a crispy coating and satisfying crunchy bits throughout.
- Salt Your Pretzels First 🧂Toast your crushed pretzels lightly in a dry pan and add a pinch of salt before breading to enhance flavor and prevent the coating from becoming bland during frying.
- Pound Chicken to Even Thickness 🔨Gently pound boneless chicken breasts to uniform ½-inch thickness to ensure even cooking and prevent dry outer edges while the center cooks through.
- Double-Dredge for Maximum Crunch 👐After your first pretzel coating, dip the chicken back into the egg mixture, then coat again with pretzels—this creates an extra-thick, supremely crunchy exterior that won't fall off during frying.
- Oil Temperature is Critical 🌡️Maintain oil at 350°F using a thermometer; too hot burns the pretzel coating before the chicken cooks, too cool results in greasy, soggy chicken that won't achieve that signature crunch.
Intelligent Tags
About the Cook
Hi, I’m Catherine McCord. As a chef, TV host, cookbook author, entrepreneur, and mom of three, my goal at Weelicious is to be a resource dedicated to providing simple, nutritious, and delicious recipes for the whole family.
Recipe Facts
Diet at a Glance
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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