Ingredients
Equipment
Method
- In a shallow dish or pie plate, combine the crushed pretzels with paprika, garlic powder, onion powder, salt, and pepper. Stir until well combined. Aim for a fine crumb consistency, but a few slightly larger pieces will add nice texture. If you have a food processor, pulse the pretzels until they reach your desired coarseness.2 cups crushed pretzels, 1 teaspoon paprika, 0.5 teaspoon garlic powder, 0.5 teaspoon onion powder, to taste salt and freshly ground black pepper
- In a second shallow dish, whisk together the flour, a pinch of salt, and a pinch of pepper. In a third shallow dish, beat the eggs with the milk or buttermilk until smooth. This creates three distinct stations for coating the chicken, ensuring maximum adhesion and crunch.0.5 cup all-purpose flour, 2 large eggs, lightly beaten, 0.25 cup milk or buttermilk, to taste salt and freshly ground black pepper
- Working in batches, dredge each piece of chicken first in the seasoned flour, shaking off any excess. Then, dip the floured chicken into the egg mixture, allowing any excess to drip back into the dish. Finally, press the chicken firmly into the crushed pretzel mixture, ensuring each piece is thoroughly coated on all sides. Place the coated chicken pieces on a clean plate or baking sheet as you work.1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces, 2 cups crushed pretzels, 0.5 cup all-purpose flour, 2 large eggs, lightly beaten
- Heat the olive oil or vegetable oil in a large skillet over medium-high heat. You want enough oil to come about ¼ inch up the sides of the skillet. The oil is ready when a small piece of pretzel sizzles immediately upon contact.2-3 tablespoons olive oil or vegetable oil, for frying
- Carefully add the coated chicken pieces to the hot skillet in a single layer, being careful not to overcrowd the pan. You may need to cook the chicken in batches to achieve optimal crisping and even cooking. Fry for 3-5 minutes per side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C) as measured with a meat thermometer.1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- Once cooked, remove the Pretzel Chicken from the skillet and place it on a plate lined with paper towels to drain any excess oil. This step is crucial for maintaining that delightful crispiness. Serve immediately with your favorite dipping sauces.
Notes
To store leftover Pretzel Chicken, allow it to cool completely before transferring it to an airtight container. Refrigerate for up to 3-4 days. For best results when reheating, place the chicken in a single layer on a baking sheet and warm it in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through and crispy again. Avoid reheating in the microwave, as it can make the pretzel coating soggy. If you wish to freeze Pretzel Chicken for future meals, allow it to cool completely, then wrap each piece individually in plastic wrap and place it inside a freezer-safe bag or container. It can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating as described above.