Best 12 Pretzel Crusted Chicken Recipes

PRETZEL-CRUSTED CHICKEN FINGERS WITH HONEY MUSTARD DIPPING SAUCE

Steps:

• For the dipping sauce: Whisk together both mustards with the brown sugar, honey and lemon juice in a small bowl. Cover and set aside until ready to use.
• For the chicken fingers: Pulse the pretzels in a food processor until finely ground but pea-sized bits remain. Transfer to a medium bowl and stir in the ranch dressing mix or onion powder and garlic powder and 1 teaspoon salt.
• Beat the eggs with 1 teaspoon salt and a few grinds of black pepper in another medium bowl.
• Whisk the flour with 1 tablespoon salt and a few grinds of black pepper in a third medium bowl.
• Set a wire rack in a rimmed baking sheet. Dredge 1 chicken piece at a time in the seasoned flour, shaking off the excess, then dip into the egg to evenly coat, and finally evenly coat in the pretzel crumbs. Transfer to the prepared wire rack.
• Heat 1/2 inch oil in a 12-inch cast-iron skillet over medium-high heat. Test the temperature of the oil by dropping a pinch of leftover flour in the oil. When it sizzles and rises to the top, the oil is ready for frying. Add half of the chicken to the skillet and fry until golden brown, flipping once, 1 1/2 to 2 minutes per side. Transfer with tongs to a paper towel-lined plate. Season with a sprinkle of salt. Repeat the frying process with the remaining chicken.
• Serve the chicken fingers warm with the mustard dipping sauce.

PRETZEL CRUSTED CHICKEN NUGGETS SALAD

Steps:

• For the chicken: Preheat the oven to 425 degrees F. Set a wire rack in a rimmed baking sheet and spray the rack with nonstick spray. Set aside.
• Combine the mayo, mustard, Parmesan, garlic powder and a few turns of pepper in a large bowl. Add the pretzels to a separate bowl or large shallow dish. Coat the chicken all over in the mayo mixture, then the crushed pretzels, and transfer to the wire rack, spacing it out evenly. Spray the chicken with cooking spray and bake until fully cooked, with an internal temperature of 165 degrees F, 12 to 18 minutes.
• For the dressing: Combine the yogurt, Parmesan, oil, mustard, Worcestershire, pepper, salt, garlic, lemon juice and zest in a bowl and adjust the seasoning as needed.
• For the salad: Toss together the kale, Parmesan and radishes in a large bowl. Top with the avocado slices, chicken and more shaved Parm as desired.

PRETZEL CRUSTED CHICKEN BREASTS

Steps:

• Preheat oven to 350 degrees F, & then coat the inside of a 13"x9" glass baking dish with cooking spray.
• In a food processor, place pretzels, bacon, cheese & parsley, then cover & process until coarsely chopped, before transferring to a shallow bowl.
• In another shallow bowl, whisk together the egg, cider, flour & spices.
• Dip chicken breasts in the cider mixture, then in the pretzel mixture before placing the breasts in the prepared baking dish.
• Bake 40 to 50 minutes or until chicken juices run clear.
• Great served with a mix of honey Dijon mustard & apricot preserves.

PRETZEL-CRUSTED CHICKEN CUTLETS WITH CAULIFLOWER PURéE AND ARUGULA

Steps:

• Set a wire rack over a rimmed baking sheet and set aside. Fill a medium saucepan with 1/4 inch of water; add cauliflower and garlic and cover the pot. Bring to a boil over high heat and cook until florets are easily pierced with a paring knife, about 8 minutes. Drain and reserve.
• Meanwhile, in a large, deep skillet, heat 1/2 inch of oil over medium-high heat until it registers 350°F on a deep-fat thermometer, or until a pinch of flour sizzles when sprinkled into the oil.
• While oil is heating, add pretzels to the bowl of a food processor and pulse until some crumbs are ground fine but some are still coarse pea-sized pieces. Spread pretzel crumbs on a large plate or another rimmed baking sheet. Wipe out bowl of food processor and reserve for cauliflower pureé.
• Place flour on another large plate or rimmed baking sheet and use a whisk to gently blend in 1 teaspoon salt and 1/2 teaspoon pepper. In a shallow bowl, beat eggs, mustard, 1/2 teaspoon salt, and 1/2 teaspoon pepper until blended. Working with one cutlet at a time, coat with flour on both sides, then dip in egg (allowing excess to drip off), then dredge in pretzel crumbs, pressing them to adhere.
• Working in batches if necessary, fry cutlets until golden brown and fully cooked, 2 to 3 minutes per side. Transfer cutlets to wire rack to drain, and season them with salt.
• Once cauliflower and garlic are cooked and drained, add them to the bowl of the food processor along with the butter, milk, 1 teaspoon salt, and 1/2 teaspoon pepper. Purée until smooth, adding more milk if necessary. Season to taste.
• To serve, divide arugula among four plates. Season with salt and pepper, a squeeze of lemon, and a drizzle of olive oil. Divide cauliflower purée among the plates, and top with chicken cutlets.

PRETZEL CRUSTED CHICKEN BREAST WITH CHEDDAR CHEESY MUSTARD SAUCE

Steps:

• Preheat a large non-stick skillet with a 1/4-inch of vegetable oil over medium-high heat.
• Sprinkle a little water into four medium food storage baggies. Place 1 chicken breast in each bag and seal it up, pushing out excess air. Use the bottom of a heavy pot or pan and pound each breast until flat, just shy of busting out of the bag. Repeat with the other 3 chicken breasts.
• Place the pretzels in a food processor or blender and grind until fine. Transfer the ground pretzels to a shallow dish, add the thyme and some salt and pepper.
• Crack and beat 2 eggs in a second shallow dish with a splash of water.
• One at a time, coat each chicken breast in the egg and then the ground pretzels.
• Add the pretzel-coated chicken breast to the hot oil. Cook in a single layer, in 2 batches if necessary, about 3 or 4 minutes on each side, until the juices run clear and breading is evenly browned.
• While the chicken is frying, in a medium saucepot over medium heat, melt the butter and add the flour to it.
• Cook flour and butter for 1 minute and then whisk in the milk.
• When the milk comes to a bubble, stir in the cheese and mustard with a wooden spoon.
• Season with a little salt and pepper, and remove cheese sauce from the heat.
• Transfer the fried pretzel-crusted chicken breast to a serving plate, drizzle with the mustard cheddar sauce, then sprinkle with a little parsley, finely chopped onion and sour dill pickle.
• Serve lemon wedges alongside.

PRETZEL-CRUSTED CHICKEN

Steps:

• 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.

RACHAEL RAY'S PRETZEL-CRUSTED CHICKEN FINGERS AND ZUCCHINI

Steps:

• Melt the butter in a saucepan over medium heat.
• Whisk in flour and cook for 1 minute, then whisk in the chicken broth and milk.
• When the milk begins to bubble, stir in the cheese and mustard.
• Season the sauce with salt and pepper, remove from heat and cover to keep warm.
• Preheat the oven to 250 degrees.
• Using a food processor, finely grind the pretzels.
• Transfer to a shallow bowl and add the thyme.
• In another shallow bowl, beat the eggs.
• Coat the zucchini with the pretzel crumbs, then the egg, then the pretzel crumbs again.
• Repeat with the chicken.
• In large skillet, heat 1/2 cup olive oil over medium heat.
• Cook the chicken in 2 batches, turning, until firm, about 3 minutes on each side.
• Drain on paper towels; keep warm on a baking sheet in the oven.
• Repeat with the zucchini, adding more oil if necessary.
• Serve the chicken fingers and zucchini sticks with the cheese sauce.

HAM STUFFED PRETZEL-CRUSTED CHICKEN

Steps:

• Preheat oven to 350°. Cut a horizontal slit in one side of each chicken breast half to within 1/2 in. of the opposite side. Spread honey mustard inside each pocket; stuff with two ham slices. , Place in a greased 13x9-in. baking dish. Brush with butter; sprinkle with pretzels. Bake, uncovered, until a thermometer inserted in chicken reads 165°, 40-45 minutes.

PRETZEL CRUSTED CHICKEN BREAST

Steps:

• Here's what to do: 1. In a small bowl, whip eggs, with a splash of milk. 2. In a ziploc bag, add pretzels and crush with meat mallet into a semi-coarse texture doesn't need to be fine. 3. Add seasonings into bag, shake well. 4. Pour contents into separate bowl. 5. Add EVOO twice around the pan and smear to even out a coating on pan. 6. Dip chicken breast into egg, and coat with pretzel batter. 7. Lay into heated pan. Flip breast on occasion, and remove when crust turns a medium dark brown. *Serve with any creamy or mayonnaise based sauces, side of salad and a buttered biscuit or some garlic and cheese toasted bread sticks. Enjoy, and serve hot.

PRETZEL CRUSTED CHICKEN BREASTS

Steps:

• Here's what to do: 1. In a small bowl, whip eggs, with a splash of milk. 2. In a ziploc bag, add pretzels and crush with meat mallet into a semi-coarse texture doesn't need to be fine. 3. Add seasonings into bag, shake well. 4. Pour contents into separate bowl. 5. Add EVOO twice around the pan and smear to even out a coating on pan. 6. Dip chicken breast into egg, and coat with pretzel batter. 7. Lay into heated pan. Flip breast on occasion, and remove when crust turns a medium dark brown. *Serve with any creamy or mayonnaise based sauces, side of salad and a buttered biscuit or some garlic and cheese toasted bread sticks. Enjoy, and serve hot.

PRETZEL CRUSTED CHICKEN

Steps:

• Preheat a large non-stick skillet with a 1/4-inch of vegetable oil over medium-high heat. Sprinkle a little water into four medium food storage baggies. Place 1 chicken breast in each bag and seal it up, pushing out excess air. Use the bottom of a heavy pot or pan and pound each breast until flat, just shy of busting out of the bag. Repeat with the other 3 chicken breasts. Add the pretzel-coated chicken breast to the hot oil. Cook in a single layer, in 2 batches if necessary, about 3 or 4 minutes on each side, until the juices run clear and breading is evenly browned. While the chicken is frying, in a medium saucepot over medium heat, melt the butter and add the flour to it. Cook flour and butter for 1 minute and then whisk in the milk. When the milk comes to a bubble, stir in the cheese and mustard with a wooden spoon. Season with a little salt and pepper, and remove cheese sauce from the heat. Transfer the fried pretzel-crusted chicken breast to a serving plate, drizzle with the mustard cheddar sauce, then sprinkle with a little parsley, finely chopped onion and sour dill pickle. Serve lemon wedges alongside.

PRETZEL-CRUSTED CHICKEN WITH MIXED GREENS

Steps:

• Place pretzels in a food processor; process until finely crushed. Place pretzels and flour in separate shallow bowls. In another shallow bowl, whisk the eggs, buttermilk, garlic and pepper. Pound chicken with a meat mallet to 1/4-in. thickness. Dip both sides of chicken in flour, egg mixture and then pretzel crumbs., In a large skillet, heat 3 tablespoons oil over medium heat. Add chicken; cook for 4-6 minutes on each side or until no longer pink., Meanwhile, in a small bowl, mix mayonnaise and mustard. Remove 2 tablespoons to another bowl for dressing; whisk in remaining oil, vinegar, salt and pepper., Place salad greens in a large bowl. Drizzle with dressing; toss to coat. Serve with chicken and remaining mayonnaise mixture.