Pretzel crumbed chicken

    30 min

    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.

    68 people made this

    Serves: 4 

    • 4 tablespoons plain flour
    • 2 eggs
    • 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

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. 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.
    2. 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.
    3. 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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (51)


    This tasted really good, had a nice crunch and the chicken came very tender. I used all the listed ingredients, but half the cayenne because it was for the kids too. I used large breasts and cut them into 4 quarters. I ran out of crumbs after 3 breasts - used italian style breadcrumbs for the remaining chicken. Make MORE pretzel crumbs or use less chicken because the pretzel crumbs were MUCH better! Ran out of egg too - use 3 eggs or 3 large breasts, not 4. I also put it in the oven at 400 for 20 min. on a foil lined baking sheet instead of frying - I'm just no good at frying on the stove top.  -  26 Mar 2009  (Review from Allrecipes US | Canada)


    I used one large chicken breast that I cut into chunks. After breading, I deep fried the nuggets for 4 minutes at 350 F. I originally chose this recipe because I had some very slightly stale pretzels to use up. It's definitely a keeper! I've already had to share it.  -  28 Jun 2009  (Review from Allrecipes US | Canada)


    I used H.K. Anderson's pizza bites pretzles which I found really cheaply at Grocery Outlet. I just ground them up in my blender on the ice chip function. I also baked my chicken only to make it less greasy. I served this with Pasta with Chicken Mushroom Cream Sauce(minus the chicken)and garlic broccoli. We enjoyed this. It was really easy for me who happened to be short on time today. NOTE: You might want to drizzle a little butter over the top if you don't fry the chicken and add a little more spice. It might be a little bland and dry if you don't.  -  26 Sep 2009  (Review from Allrecipes US | Canada)