Pretzel Crusted Chicken

Name: Pretzel Crusted Chicken
Yield: 4 servings
Cuisine: German
Ingredients: 5 tbsp full-fat Mayo; 3 tbsp Honey; 1 tbsp Dijon Mustard; 1 tbsp Classic Yellow Mustard; 1 tsp Apple Cider Vinegar; 0.125 tsp Onion Powder; 0.125 tsp Garlic Powder; 100 g Sea Salt Pretzels; 2 x 250g Chicken Breasts; 35 g Plain Flour; 2 Eggs; 2 tsp Paprika; 0.75 tsp Salt; 0.5 tsp Garlic Powder; 0.5 tsp Onion Powder; 0.5 tsp Oregano; 0.5 tsp Black Pepper; 0.25 tsp Cayenne Pepper; 180 ml Veg Oil; Flaky Sea Salt; Fresh Chives

Serves 4

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Pretzel Crusted Chicken

tiktok.com

Serves 4

Directions

1Slice a couple of chicken breasts right through the center to make four cutlets.
2Blitz some pretzels in a food processor until they form a crumb.
3Plonk the pretzel crumbs into a bowl and mix in some seasoning (half of the paprika, salt, garlic powder, onion powder, oregano, black pepper, and cayenne pepper).
4Prepare a separate bowl with seasoned flour (remaining half of the paprika, salt, garlic powder, onion powder, oregano, black pepper, and cayenne pepper with the plain flour).
5Dredge each chicken cutlet through the seasoned flour.
6Then dip the floured chicken into some beaten egg.
7Finally, coat the chicken in the pretzel crumbs, ensuring it is fully covered.
8Give the coated chicken a shake to remove excess crumbs.
9Pop the chicken into some oil in a pan and fry both sides until golden, crisp, and cooked through the center.
10Remove the fried chicken from the pan and place it on a wire rack.
11In a bowl, combine mayonnaise, honey, Dijon mustard, yellow mustard, apple cider vinegar, onion powder, and garlic powder to make a honey mustard sauce.
12Serve the chicken dinner with the honey mustard sauce drizzled over it.
13Finish with some sea salt and a pinch of chives.
14Slice up the chicken if desired and add to a wrap with salad and other fillings.

Ingredients

5 tbsp full-fat Mayo
3 tbsp Honey
1 tbsp Dijon Mustard
1 tbsp Classic Yellow Mustard
1 tsp Apple Cider Vinegar
0.125 tsp Onion Powder
0.125 tsp Garlic Powder
100 g Sea Salt Pretzels
2 x 250g Chicken Breasts
35 g Plain Flour
2 Eggs
2 tsp Paprika
0.75 tsp Salt
0.5 tsp Garlic Powder
0.5 tsp Onion Powder
0.5 tsp Oregano
0.5 tsp Black Pepper
0.25 tsp Cayenne Pepper
180 ml Veg Oil
Flaky Sea Salt
Fresh Chives

Equipment

food processorbowlforkknifepantongswire rackspoonplatechopping board

Tips

Adjust the honey mustard sauce to your taste by tweaking the heat with mustard, sweetness with honey, and creaminess with mayo.
For the pretzel crumb, you can use a zip-lock bag and a rolling pin as an alternative to a food processor.
Ensure the chicken cutlets are thoroughly coated at each stage of the dredging process, especially with the pretzels.
When frying, ensure the oil is heated to 180C/350F; a crumb should rapidly sizzle when dropped in.
The chicken can be served with wedges and salad, or sliced up and put in a wrap.

Pretzel Crusted Chicken

Serves 4

tiktok.com

Pretzel Crusted Chicken

tiktok.com

Serves 4

Directions

1Slice a couple of chicken breasts right through the center to make four cutlets.
2Blitz some pretzels in a food processor until they form a crumb.
3Plonk the pretzel crumbs into a bowl and mix in some seasoning (half of the paprika, salt, garlic powder, onion powder, oregano, black pepper, and cayenne pepper).
4Prepare a separate bowl with seasoned flour (remaining half of the paprika, salt, garlic powder, onion powder, oregano, black pepper, and cayenne pepper with the plain flour).
5Dredge each chicken cutlet through the seasoned flour.
6Then dip the floured chicken into some beaten egg.
7Finally, coat the chicken in the pretzel crumbs, ensuring it is fully covered.
8Give the coated chicken a shake to remove excess crumbs.
9Pop the chicken into some oil in a pan and fry both sides until golden, crisp, and cooked through the center.
10Remove the fried chicken from the pan and place it on a wire rack.
11In a bowl, combine mayonnaise, honey, Dijon mustard, yellow mustard, apple cider vinegar, onion powder, and garlic powder to make a honey mustard sauce.
12Serve the chicken dinner with the honey mustard sauce drizzled over it.
13Finish with some sea salt and a pinch of chives.
14Slice up the chicken if desired and add to a wrap with salad and other fillings.

Ingredients

5 tbsp full-fat Mayo
3 tbsp Honey
1 tbsp Dijon Mustard
1 tbsp Classic Yellow Mustard
1 tsp Apple Cider Vinegar
0.125 tsp Onion Powder
0.125 tsp Garlic Powder
100 g Sea Salt Pretzels
2 x 250g Chicken Breasts
35 g Plain Flour
2 Eggs
2 tsp Paprika
0.75 tsp Salt
0.5 tsp Garlic Powder
0.5 tsp Onion Powder
0.5 tsp Oregano
0.5 tsp Black Pepper
0.25 tsp Cayenne Pepper
180 ml Veg Oil
Flaky Sea Salt
Fresh Chives

Equipment

food processorbowlforkknifepantongswire rackspoonplatechopping board

Tips

Adjust the honey mustard sauce to your taste by tweaking the heat with mustard, sweetness with honey, and creaminess with mayo.
For the pretzel crumb, you can use a zip-lock bag and a rolling pin as an alternative to a food processor.
Ensure the chicken cutlets are thoroughly coated at each stage of the dredging process, especially with the pretzels.
When frying, ensure the oil is heated to 180C/350F; a crumb should rapidly sizzle when dropped in.
The chicken can be served with wedges and salad, or sliced up and put in a wrap.