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Close-up of golden-brown Pretzel Chicken, a crispy and savory dish perfect for dinner.

Pretzel Chicken

This Pretzel Chicken recipe delivers a satisfying salty and crunchy experience by coating tender chicken in crushed pretzels. It's an easy-to-make dish perfect for weeknight dinners, offering a delightful blend of flavors and textures that the whole family will love. Baking or frying options are available.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts or chicken tenders
  • 3 cups pretzel twists, crushed
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 2 tablespoons milk or buttermilk optional
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper
  • Salt, to taste
  • Cooking spray
  • 1/2 inch of cooking oil if frying

Equipment

  • Large zip-top bag or parchment paper
  • Rolling pin or meat mallet (optional)
  • Food processor (optional)
  • 3 shallow dishes
  • baking sheet
  • Cooking Spray
  • Oven or large skillet
  • wire rack
  • paper towels
  • Meat Thermometer

Method
 

  1. Preheat oven to 400°F (200°C) or heat oil in a skillet over medium-high heat.
  2. Pat chicken dry with paper towels and slice horizontally if thick. Season with salt and pepper.
  3. Crush pretzels into fine crumbs using a zip-top bag and rolling pin, or a food processor. Don't over-process.
  4. Set up a breading station with flour in one dish, beaten eggs (with milk/buttermilk if using) in another, and crushed pretzels mixed with garlic powder, onion powder, and paprika in a third dish.
  5. Dredge each chicken piece in flour, then dip in the egg mixture, and finally coat thoroughly in the pretzel crumb mixture.
  6. For baking: Lightly grease a baking sheet with cooking spray. Place breaded chicken on the sheet and spray the tops with cooking spray. Bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
  7. For frying: Carefully place breaded chicken in the hot oil and fry for 3-4 minutes per side, or until cooked through. Remove and place on a wire rack lined with paper towels to drain.
  8. Serve immediately with your favorite dipping sauces and side dishes.

Notes

For spicier chicken, add cayenne pepper or hot sauce to the pretzel crumbs. Mix grated Parmesan cheese or dried herbs (rosemary, thyme, oregano) into the pretzel crumbs for variations. Drizzle honey over the baked chicken for a sweet and salty taste. Gluten-free option: use gluten-free pretzels and flour. Breaded chicken can be prepared ahead of time and refrigerated for up to 24 hours. Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the oven at 350°F (175°C), microwave or air fryer until heated through.