PRETZEL-CRUSTED CHICKEN WITH MIXED GREENS RECIPE
The secret to crunchy success for this pretzel-crusted chicken recipe is grinding up the sourdough pretzel nuggets until they're finely crushed. You can change up the pretzel flavor by using hot buffalo wing or buttermilk ranch nuggets. -Kerri Balliet, Mequon, Wisconsin
Provided by @MakeItYours
Number Of Ingredients 14
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.
- Yield: 4 servings (2/3 cup sauce).
- Originally published as Pretzel-Crusted Chicken with Mixed Greens in Taste of Home
- August/September 2012, p49
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