Best Pretzel Crusted Chicken Breast Recipes

Pretzel Crusted Chicken Breast With Cheddar Cheesy Mustard Sauce image

Provided by Krystal-Belle

Time 40m

Yield 4 chicken breasts, 4 serving(s)

Number Of Ingredients 16

4 quart-sized ziploc bags
4 small boneless skinless chicken breasts
1 (5 ounce) bag salted pretzels, any shape
1 tablespoon fresh thyme leave, chopped
salt & freshly ground black pepper
2 eggs
vegetable oil, for frying
2 tablespoons butter
2 tablespoons flour
2 cups milk
3/4 lb sharp cheddar cheese, shredded
2 tablespoons spicy brown mustard
1/4 cup flat leaf parsley, a generous handful, chopped
1/4 small yellow onion, finely chopped
1 large sour dill pickle, finely chopped
1 lemon, cut into wedges (garnish)

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 BREAST image

Categories Chicken Fry

Yield 4-6 breasts

Number Of Ingredients 11

You'll need:
1 bag of snack salted pretzels
Boneless-skinless chicken breasts
Extra Virgin Olive Oil
Coarse salt or Sea Salt
Coarse Grind Pepper
Onion Powder
Lemon zest (up to a 1/3 cup)
Any kind of specialty chicken seasoning (optional)
2-3 Eggs
1/3 cup white all-purpose flour

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.