Pretzel-Crusted Chicken

I have coated chicken in many different things, such as nuts and breadcrumbs. I never would have thought about coating them in crushed pretzels if I had not started working as a personal chef. The couple I work for ordered from a meal planning website and one of the recipes had a pretzel covered porkchop recipe. I decided to adapt that recipe to my own tastes by adding my favorite spices and topping it with a simple yet delicious sauce. The only issue I ran into when I originally went to make it, is I had recently used the last of my pork so I used chicken instead, which I personally believe to have improved the dish

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Ingredients:

Chicken

• 2 Chicken Breast

• 16 oz Pretzels

• 3 eggs

• 1 tsp Salt

• 1 tsp Pepper

• 2 tsp Cayenne Pepper

• 2 tsp Garlic Powder

• 2 tsp Onion Powder

• 2 Tbsp Butter or Oil

Sauce

• 1/4 cup Mayo

• 1/4 cup Dijon Mustard

• 2 Tbsp Brown Sugar

Step 1:

Beat the eggs.

Run pretzels through food processor or blender.

Mix salt, pepper, cayenne, garlic powder, and onion powder into pretzel crumbs.

Step 2:

Preheat 350 degrees.

Dip thawed chicken in egg.

Gently press each side into seasoned pretzel crumbs.

Add butter or oil to large skillet over medium heat.

Add chicken to pan and cook each side for 1-2 minutes or until crust turns a dark golden brown.

Transfer to baking sheet and bake until internal temperature reaches 165 degrees.

Step 3:

While chicken is in the oven combine mayo, mustard, and sugar in a small saucepan.

Warm over low heat until sugar is dissolved, then remove from heat.

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Have Fun with It!

Add your own favorite spices to this dish. This goes great with rice, potatoes, and pasta.

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