Pretzel Coated Chicken
Here's a delicious and very interesting coating for fried chicken to try out instead of regular bread crumbs. You'll be impressed with the difference.
Ingredients
Serves: 4
- 1/4 cup (30g) plain flour
- 2 eggs
- 1 cup finely crushed pretzels
- 1/4 cup grated Parmesan cheese
- 2 teaspoons Italian herbs
- 1 teaspoon ground cayenne pepper
- 1 teaspoon ground paprika
- 4 skinless, boneless chicken breast fillets
- 1/4 cup vegetable oil for frying
Directions
Preparation:15min ›
Cook:15min ›
Ready in:30min
- Place the flour in a bowl and set aside. Beat the eggs in another bowl. Mix together the crushed pretzels, Parmesan cheese, Italian seasoning, cayenne pepper and paprika in a third bowl.
- Rinse the chicken breast fillets and pat them dry with paper towels. Gently press the chicken breasts into the flour to coat and shake off the excess flour. Dip into the beaten egg then press into the pretzel crumb mixture. Gently toss between your hands so any crumbs that haven't stuck can fall away. Place the coated chicken breasts onto a plate while coating the rest; do not stack.
- Heat the oil in a frypan over medium heat and fry the coated chicken breasts about 5 to 7 minutes per side, until the coating is golden brown and the juices run clear.
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Reviews and Ratings
Global Ratings:
(69)
Reviews in English (51)
This tasted really good, had a nice crunch and the chicken came very tender. I used all the listed ingredients, but half the cayenne because it was for the kids too. I used large breasts and cut them into 4 quarters. I ran out of crumbs after 3 breasts - used italian style breadcrumbs for the remaining chicken. Make MORE pretzel crumbs or use less chicken because the pretzel crumbs were MUCH better! Ran out of egg too - use 3 eggs or 3 large breasts, not 4. I also put it in the oven at 400 for 20 min. on a foil lined baking sheet instead of frying - I'm just no good at frying on the stove top. - 26 Mar 2009 (Review from Allrecipes USA and Canada)
I used one large chicken breast that I cut into chunks. After breading, I deep fried the nuggets for 4 minutes at 350 F. I originally chose this recipe because I had some very slightly stale pretzels to use up. It's definitely a keeper! I've already had to share it. - 28 Jun 2009 (Review from Allrecipes USA and Canada)
I used H.K. Anderson's pizza bites pretzles which I found really cheaply at Grocery Outlet. I just ground them up in my blender on the ice chip function. I also baked my chicken only to make it less greasy. I served this with Pasta with Chicken Mushroom Cream Sauce(minus the chicken)and garlic broccoli. We enjoyed this. It was really easy for me who happened to be short on time today. NOTE: You might want to drizzle a little butter over the top if you don't fry the chicken and add a little more spice. It might be a little bland and dry if you don't. - 26 Sep 2009 (Review from Allrecipes USA and Canada)