About this recipe:A deliciously different fried chicken dish. Chicken is dredged in flour, dipped in beaten egg, coated in a Parmesan seasoned pretzel crumb and pan-fried to perfection.
4 tablespoons plain flour
85g finely crushed pretzels
4 tablespoons grated Parmesan cheese
2 teaspoons dried Italian herbs
1 teaspoon ground cayenne pepper
1 teaspoon ground paprika
4 skinless, boneless chicken breast fillets
4 tablespoons vegetable oil for frying
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Method Prep:15min › Cook:15min › Ready in:30min
Place the flour in a bowl and set aside. Beat the eggs in another bowl. Mix together the crushed pretzels, Parmesan cheese, Italian herbs, cayenne pepper and paprika in a third bowl.
Gently press the chicken breasts into the flour to coat and shake off the excess flour. Dip into the beaten egg, then press into the pretzel crumb mixture. Gently toss between your hands so any crumbs that haven't stuck can fall away. Place the breaded chicken breasts onto a plate while breading the rest; do not stack.
Heat the oil in a frying pan over medium heat and fry the coated chicken breasts about 5 to 7 minutes per side, until the coating is golden brown and the juices run clear.