Pretzel-Crusted Chicken

Inspired by pretzel chicken I ate at the Great Lakes Brewery back in 1999! Tastes great with mustard sauce. It's also great with corn chowder. Simple and delicious.

By swedishmilk

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Recipe Summary

cook:
15 mins
total:
30 mins
prep:
15 mins
Servings:
8
Yield:
8 pieces
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Rinse chicken breasts and pound to 1/2-inch thickness using a meat mallet. Cut each chicken breast in half.

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  • Place flour in a bowl. Beat eggs in a separate bowl until light in color. Pour crushed pretzels onto a jelly roll pan.

  • Dip each chicken breast in flour, then in beaten eggs, then coat with pretzels. Place on a separate plate.

  • Heat oil in a deep skillet over medium-high heat. Cook chicken breasts in batches until golden brown and crispy, 3 to 4 minutes per side. Add more oil between batches if needed.

Cook's Notes:

Obviously, your favorite beer pairs well! I recommend Great Lakes Dortmunder Gold.

Leave about 50 percent of the pretzels in 1/2-inch chunks. Tiny twists or mini pretzel rods work best.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

Per Serving:
309 calories; protein 30.5g; carbohydrates 29.1g; fat 7.1g; cholesterol 115.7mg; sodium 438.9mg. Full Nutrition
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