Pretzel Crusted Chicken

No ratings yet

Crispy pan-fried chicken cutlets coated in a salty pretzel-panko crust and ready in just 25 minutes. Crunchy on the outside, juicy on the inside, and completely addictive.

Prep Time15

Cook Time10

Total Time25

Course: Dinner

Cuisine: American

Difficulty: Easy

Servings: servings

Author: Haley Herridge

Ingredients

2 large chicken breasts butterflied and pounded thin
salt and pepper
neutral oil, like avocado or canola for cooking

Pretzel Coating

2 cups salted pretzels finely crushed
½ cup panko breadcrumbs
1 tsp garlic powder
1 tsp smoked paprika
½ tsp black pepper

Dredge

½ cup flour
2 eggs
1 tbsp Dijon mustard
1 tsp honey

Instructions

Prep the chicken by butterflying the breast and pounding it thin, about 1⁄4 inch thick. Season both sides well with salt and pepper.
2 large chicken breasts, salt and pepper
Set up your dredging station with three bowls. Add flour to the first bowl. In the second bowl, whisk together eggs, Dijon mustard, and honey. In the third bowl, combine crushed pretzels, panko, garlic powder, smoked paprika, and black pepper.
2 cups salted pretzels, ½ cup panko breadcrumbs, 1 tsp garlic powder, 1 tsp smoked paprika, ½ cup flour, 2 eggs, 1 tbsp Dijon mustard, 1 tsp honey, ½ tsp black pepper
Coat each piece of chicken in flour, then dip into the egg mixture, then press firmly into the pretzel coating so it fully sticks.
Heat a couple of inches of oil in a large heavy skillet or pot over medium heat. You want a steady sizzle, not too hot.
neutral oil, like avocado or canola
Cook the chicken for 3-4 minutes per side until deep golden brown and cooked through.
You’re looking for a crispy, golden crust with a juicy center. Salt directly out of the fryer.

Notes

Pound the chicken to an even ¼ inch thickness throughout. No thick spots, or the chicken won't cook evenly. Pre-cut cutlets from the store work great as a shortcut.
Aim for mostly fine pretzel crumbs with some small irregular pieces. Not powder, not large chunks. A few pulses in a food processor or a zip bag and rolling pin do the trick.
Flour first, egg wash second, pretzel coating last. Don't skip the flour step, or the coating will fall off in the pan.
Really press the pretzel mixture onto both sides with your palm. The more firmly you press, the better it sticks.
Go easy on salt before dredging since the pretzels season the chicken plenty on their own. Salt generously the moment they come out of the pan while the crust is still hot.
Medium heat only. Pretzels burn faster than breadcrumbs. You want a calm, steady sizzle before the chicken goes in.
Don't crowd the pan, or the crust will steam instead of crisp. Cook in batches if needed.
You can bread the chicken a few hours ahead and store it uncovered on a rack in the fridge. It actually helps the coating set and stick better.
Air fryer at 375°F for 3-4 minutes is the best reheating option. Oven at 400°F on a rack for 8-10 minutes works great too.

Nutrition