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.



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


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

  • 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

309 calories; 7.1 g total fat; 116 mg cholesterol; 439 mg sodium. 29.1 g carbohydrates; 30.5 g protein; Full Nutrition