Pretzel Chicken
This recipe transforms ordinary chicken breasts into a flavor sensation with a crunchy pretzel crust. Perfectly seasoned and baked to golden perfection, it's a simple yet irresistible weeknight dinner option. Serve with your favorite dipping sauce for a complete and satisfying meal.
Equipment
- Baking Sheet
- Food processor or zip-top bag and rolling pin
- Shallow dishes
- Whisk
- Measuring cups and spoons
- Meat thermometer
Ingredients
- 4 boneless, skinless chicken breasts 6-8 ounces each
- 1 large egg
- 2 tablespoons milk or buttermilk
- 3 cups pretzel twists, crushed about 12 ounces
- ½ cup all-purpose flour
- ¼ cup grated Parmesan cheese optional
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon dried thyme
- Salt and black pepper to taste
- Cooking spray
Instructions
- Preheat oven to 400°F (200°C).
- Lightly grease a baking sheet with cooking spray.
- Crush the pretzels into coarse crumbs using a food processor or a zip-top bag and rolling pin.
- In a bowl, combine the crushed pretzels, flour, Parmesan cheese (if using), garlic powder, onion powder, paprika, thyme, salt, and pepper.
- In a shallow dish, whisk together the egg and milk or buttermilk.
- Lightly coat each chicken breast in flour, shaking off any excess.
- Dip the floured chicken breast into the egg wash, making sure it's fully coated. Let any excess drip off.
- Press the chicken breast into the pretzel crumb mixture, ensuring it's completely covered on all sides. Press the crumbs in well.
- Place the breaded chicken breasts on the prepared baking sheet, making sure they aren't touching.
- Bake for 20-25 minutes, or until the chicken is cooked through and the pretzel coating is golden brown and crispy. The internal temperature of the chicken should reach 165°F (74°C).
- Let the chicken rest for a few minutes before serving.
- Serve hot with your favorite dipping sauce, such as honey mustard, ranch dressing, or a creamy Dijon sauce.
Notes
For an even crispier coating, double dip the chicken: after the initial coating, dip it back into the egg wash and then back into the pretzel crumbs. To prevent the pretzel coating from not sticking, make sure you're thoroughly drying the chicken after rinsing it. Don't overbake the chicken to prevent it from being dry; use a meat thermometer. Serve with roasted vegetables, mashed potatoes, or a green salad for a complete meal. For variations, add cayenne pepper for a spicy kick, mix honey mustard into the egg wash, or add ranch seasoning to the pretzel crumb mixture.