Pretzel Crunch Chicken
Pretzel Crunch Chicken is a yummy way to use up those broken pretzel pieces at the bottom of the bag. The kids will love this savory dish!
Ingredients
- 2 Chicken Breasts Cut in half horizontally, then slice each half into thirds.
- 1 1/2 Cups Crushed Pretzels Gluten-Free or Regular. I used thin pretzels.
- 1 TBSP Onion Powder
- 1 TBSP Garlic Powder
- 1/2 TSP Black Pepper Or to your preferred taste.
- 2 Eggs
- 2 TBSP Milk
- 1/2 Cup Cooking Oil I used avocado oil.
Instructions
- In a food processor, crush pretzel pieces until you have 1 1/2 cups of pieces and crumbs. You could also place pretzels in a ziploc bag and crush with something heavy.
- In a bowl, combine pretzel pieces with onion powder, garlic powder, and black pepper. Give it a quick stir. (I do not add salt because the pretzels have plenty on them!)
- In a separate bowl, whisk together 2 eggs and milk.
- Heat a skillet on stovetop over medium/high heat. Add cooking oil to skillet and let oil heat to 350 degrees F.
- To coat chicken, take one piece at a time, and dip in egg mixture, coating entire piece, then press into the pretzel mixture on each side.
- Place in skillet and cook on each side about 4 to 5 minutes, or until internal temperature reaches 165 degrees F.
- Remove from pan and continue in batches until all chicken is cooked.
- Serve and ENJOY!
Notes
- I used duck eggs because I can't eat chicken eggs!
- Milk can be substituted with other milks: oat, almond, etc.
- I used gluten-free pretzels. Regular work fine as well!