Pretzel Crusted Chicken Recipes

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PRETZEL-CRUSTED CHICKEN WITH MIXED GREENS



Pretzel-Crusted Chicken with Mixed Greens image

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 Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings (2/3 cup sauce).

Number Of Ingredients 14

2 cups sourdough pretzel nuggets
1/2 cup all-purpose flour
2 eggs
1/4 cup buttermilk
2 garlic cloves, minced
1/8 teaspoon pepper
4 boneless skinless chicken breast halves (5 ounces each)
5 tablespoons olive oil, divided
2/3 cup mayonnaise
2 tablespoons Dijon mustard
2 teaspoons cider vinegar
1/8 teaspoon salt
1/8 teaspoon pepper
1 package (5 ounces) spring mix salad greens

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.

Nutrition Facts :

PRETZEL CRUSTED CHICKEN



Pretzel Crusted Chicken image

Kids of all ages will love being called to the table and find such a fun and delicious dinner.

Provided by Developed for CFC by Amanda Riva

Yield 4

Number Of Ingredients 9

¼ cup pretzels
2 tbsp Parmesan cheese, grated
1 tbsp butter, melted
3 tbsp honey mustard
2 tbsp green onion, finely chopped
½ tsp each salt and pepper
1 egg, beaten
4 boneless, skinless chicken breasts
4 slices black forest ham

Steps:

  • Preheat the oven to 375ºF (190ºC). Chop the pretzels into small pieces; discard fine pretzel dust. Toss the pieces with the Parmesan and butter; set aside. Cut each chicken breast through the center, leaving one side intact, so it opens like a book. Stir the mustard with the green onion, salt and pepper. Brush all over the inside of the chicken. Place a slice of ham in the centre of each piece; fold over to enclose.
  • Brush the tops of the chicken with egg and sprinkle with the pretzel mixture over top; press lightly to adhere. Arrange chicken on a foil-lined baking sheet. Bake for 25 minutes or until an instant-read thermometer registers 165ºF (74ºC) when inserted into the center of the largest chicken breast.

Nutrition Facts :

PRETZEL-CRUSTED CHICKEN SKEWERS



Pretzel-Crusted Chicken Skewers image

Provided by Katie Lee Biegel

Categories     appetizer

Time 20m

Yield 12 skewers

Number Of Ingredients 8

2 boneless, skinless chicken breast halves
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Canola oil, for grilling
1/2 cup mayonnaise
1/2 cup whole-grain Dijon mustard
1 cup finely crushed pretzels
1/3 cup grated Parmesan

Steps:

  • Preheat a grill pan over medium-high heat.
  • Cut each piece of chicken lengthwise into 6 slices. Thread each strip through a bamboo skewer. Sprinkle the chicken generously with salt and pepper.
  • Using a rag and tongs, generously oil the grill pan. Place the chicken skewers on the grill. Cook the chicken until lightly charred and cooked through, 2 to 3 minutes per side. Remove the skewers from the grill to a plate or sheet tray and cover to keep warm.
  • In a small bowl stir together mayonnaise and mustard. Put the crushed pretzels onto a large plate and combine with the grated cheese.
  • Brush a chicken skewer with the Dijon mayonnaise, then roll into the pretzel and cheese mixture to coat completely. Repeat with remaining chicken skewers and serve with extra Dijon mayonnaise for dipping.

PRETZEL-CRUSTED CHICKEN CUTLETS WITH CAULIFLOWER PURéE AND ARUGULA



Pretzel-Crusted Chicken Cutlets with Cauliflower Purée and Arugula image

These crunchy, salty, pretzel-coated chicken cutlets are lightened up by creamy cauliflower purée (a great substitute for mashed potatoes) and a crisp arugula salad. It all adds up to the perfect weeknight meal.

Provided by Rhoda Boone

Categories     Chicken     Leafy Green     Quick & Easy     Dinner     Cauliflower     22-Minute Meals     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 15

Vegetable oil, for frying (about 3 cups)
3 cups lightly crushed salted pretzel rods (about 6 ounces)
3/4 cup all-purpose flour
2 1/2 teaspoons kosher salt, plus more for seasoning
1 1/2 teaspoon freshly ground pepper, plus more for seasoning
2 large eggs
1/4 cup plus 2 tablespoons Dijon mustard
4 (6-ounce) chicken cutlets, 1/4-inch thick, pounded if necessary (1 1/2 pounds total)
1 1/2 pounds cauliflower, chopped (1 small head cauliflower)
3 garlic cloves, peeled
2 tablespoons unsalted butter
1/4 cup whole milk, or more to taste
4 cups arugula or baby spinach
1 lemon, halved
Extra-virgin olive oil, for serving

Steps:

  • Set a wire rack over a rimmed baking sheet and set aside. Fill a medium saucepan with 1/4 inch of water; add cauliflower and garlic and cover the pot. Bring to a boil over high heat and cook until florets are easily pierced with a paring knife, about 8 minutes. Drain and reserve.
  • Meanwhile, in a large, deep skillet, heat 1/2 inch of oil over medium-high heat until it registers 350°F on a deep-fat thermometer, or until a pinch of flour sizzles when sprinkled into the oil.
  • While oil is heating, add pretzels to the bowl of a food processor and pulse until some crumbs are ground fine but some are still coarse pea-sized pieces. Spread pretzel crumbs on a large plate or another rimmed baking sheet. Wipe out bowl of food processor and reserve for cauliflower pureé.
  • Place flour on another large plate or rimmed baking sheet and use a whisk to gently blend in 1 teaspoon salt and 1/2 teaspoon pepper. In a shallow bowl, beat eggs, mustard, 1/2 teaspoon salt, and 1/2 teaspoon pepper until blended. Working with one cutlet at a time, coat with flour on both sides, then dip in egg (allowing excess to drip off), then dredge in pretzel crumbs, pressing them to adhere.
  • Working in batches if necessary, fry cutlets until golden brown and fully cooked, 2 to 3 minutes per side. Transfer cutlets to wire rack to drain, and season them with salt.
  • Once cauliflower and garlic are cooked and drained, add them to the bowl of the food processor along with the butter, milk, 1 teaspoon salt, and 1/2 teaspoon pepper. Purée until smooth, adding more milk if necessary. Season to taste.
  • To serve, divide arugula among four plates. Season with salt and pepper, a squeeze of lemon, and a drizzle of olive oil. Divide cauliflower purée among the plates, and top with chicken cutlets.

PRETZEL CRUSTED CHICKEN BREASTS



Pretzel Crusted Chicken Breasts image

Although I've tweaked the original of this recipe, I first found it in the Dec/Jan 2010 issue of Taste of Home Healthy Cooking.

Provided by Sydney Mike

Categories     Chicken Breast

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

4 cups miniature pretzels
1/3 cup hormel real bacon bits
1/2 cup parmesan cheese, grated
1 tablespoon parsley flakes, dried
1 large egg
1/2 cup apple cider (or sparkling cider)
1/3 cup all-purpose flour
1 teaspoon paprika
1/4 teaspoon ground ginger
1/4 teaspoon black pepper
6 boneless skinless chicken breasts

Steps:

  • Preheat oven to 350 degrees F, & then coat the inside of a 13"x9" glass baking dish with cooking spray.
  • In a food processor, place pretzels, bacon, cheese & parsley, then cover & process until coarsely chopped, before transferring to a shallow bowl.
  • In another shallow bowl, whisk together the egg, cider, flour & spices.
  • Dip chicken breasts in the cider mixture, then in the pretzel mixture before placing the breasts in the prepared baking dish.
  • Bake 40 to 50 minutes or until chicken juices run clear.
  • Great served with a mix of honey Dijon mustard & apricot preserves.

PRETZEL-CRUSTED CHICKEN STRIPS



Pretzel-Crusted Chicken Strips image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 9

1 cup spicy brown mustard
1 cup mayonnaise
1/2 cup honey
1/2 cup all-purpose flour
2 cups crushed pretzel twists
1 1/2 pounds chicken tenders
1 1/2 teaspoons kosher salt
4 tablespoons salted butter
1/4 cup olive oil

Steps:

  • Mix the brown mustard, mayonnaise and honey in a small bowl. Add 1 cup of the mixture to a shallow bowl. Reserve the rest for serving. Place the flour in another shallow bowl, then spread the pretzel crumbs on a plate.
  • Season the chicken tenders with the salt. Coat each chicken tender in flour, then dunk in the honey-mustard mixture and coat in the pretzels; set aside on a large plate.
  • Heat 2 tablespoons of the butter and 2 tablespoons of the olive oil in a large nonstick skillet over medium-low heat until melted and hot. Add half of the chicken and cook until golden brown and cooked through, 2 to 3 minutes per side. Remove to a rack placed over a sheet pan. Repeat with the remaining butter, oil and chicken.
  • Serve alongside the reserved honey mustard.

PRETZEL CRUSTED CHICKEN NUGGETS RECIPE BY TASTY



Pretzel Crusted Chicken Nuggets Recipe by Tasty image

Here's what you need: pretzels, shredded parmesan cheese, flour, pepper, eggs, chicken breast

Provided by Tasty

Categories     Lunch

Yield 15 nuggets

Number Of Ingredients 6

2 cups pretzels, salted
½ cup shredded parmesan cheese
½ cup flour
¼ teaspoon pepper, optional
2 eggs
1 lb chicken breast, boneless

Steps:

  • Cut chicken breasts into 2 inch (5 cm) pieces.
  • Mix pretzels and cheese in food processor.
  • Add pepper to flour and mix in a separate bowl. Whisk eggs in another bowl, and pour cheese/pretzel mix in a third.
  • Bread chicken by first covering in flour, then dipping in egg, and finally coating in pretzel/ cheese mix.
  • Fry in vegetable oil. Flip several times until fully cooked.
  • Serve with ketchup or your favorite dipping sauce!
  • Enjoy!

Nutrition Facts : Calories 124 calories, Carbohydrate 11 grams, Fat 2 grams, Fiber 0 grams, Protein 12 grams, Sugar 0 grams

PRETZEL-CRUSTED DRUMSTICKS



Pretzel-Crusted Drumsticks image

The first time I fixed this effortless main dish for guests, I received plenty of recipe requests. With their pretzel coating, these drumsticks seem to satisfy everyone's appetites. I'm sure you'll agree, they're yummy! -Joann Frazier Hensley, McGaheysville, Virginia

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 5 servings.

Number Of Ingredients 7

1/2 cup butter, melted
1 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1 cup finely crushed pretzels
1/4 cup chopped pecans
1/2 teaspoon pepper
1-1/2 to 2 pounds chicken drumsticks

Steps:

  • In a shallow bowl, combine the butter, cayenne and garlic powder. In another shallow bowl, combine the pretzels, pecans and pepper. Dip chicken in butter mixture, then roll in pretzel mixture., Place in a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 50-55 minutes or until a thermometer reads 180°, turning once.

Nutrition Facts : Calories 409 calories, Fat 30g fat (14g saturated fat), Cholesterol 105mg cholesterol, Sodium 498mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 20g protein.

PRETZEL FRIED CHICKEN



Pretzel Fried Chicken image

Make and share this Pretzel Fried Chicken recipe from Food.com.

Provided by Shirl J 831

Categories     Whole Chicken

Time 55m

Yield 6 serving(s)

Number Of Ingredients 5

2 -3 lbs broiler-fryer chickens, cut up into portion sizes
2 eggs, beaten until lemon yellow
1/2 cup milk
3 cups fine crushed pretzel crumbs, made from cocktail type pretzels (I use fat free ones)
vegetable oil

Steps:

  • Dry the chicken pieces with paper towel.
  • Mix the eggs and milk well.
  • Place the pretzel crumbs in a bag.
  • dip each piece of chicken in egg-milk mixture; then place in bag and coat well.
  • Drop into 350F vegetable oil and fry till golden brown.
  • Place the chicken pieces on foil in a large baking pan and bake in 300F oven for 35 minutes.
  • Serve hot.

Nutrition Facts : Calories 793.9, Fat 28.1, SaturatedFat 8.1, Cholesterol 178.3, Sodium 1681.1, Carbohydrate 91.7, Fiber 3.4, Sugar 3.2, Protein 42.6

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2020-04-23 Instructions. Preheat oven to 425 degrees. In a shallow dish, mix together pretzels, panko, cheddar cheese, salt, garlic powder, and pepper. In another shallow dish, mix together egg and dijon. Dredge chicken through egg mixture then pretzel mixture, coating well. Place chicken on a baking sheet. Spray chicken with non-stick spray to help brown ...
From oldhousetonewhome.net


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