Photo: Courtesy of Erin Phraner. We’ve gone on about the woes of getting trapped in a chicken-dinner rut before, remember? Far too often, plain grilled or baked chicken ends up on our plates at home, despite our best intentions to be creative cooks. So, to give your paltry poultry a tasty spring update, we’re going super savory (and crunchy!) with this easy pretzel-crusted-chicken recipe. Use whatever you have on hand: sticks, rods, knots — they’ll all work. Serve plain with a steamed or roasted veggie on the side, or slice and serve over a big ol’ salad.
Pretzel Chicken With Spicy Mustard Sauce
Serves: 2 to 4
Serves: 2 to 4
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Ingredients
2 cups broken-up pretzels
1/4 cup grated Parmesan cheese
1/4 tsp garlic powder
3/4 tsp salt
1 large egg
2 tbsp milk
3 tbsp extra-virgin olive oil
1 pound boneless, skinless chicken breasts
1/4 cup Dijon mustard
1 to 2 tbsp mayonnaise
1 tsp hot sauce
Directions
1. Blend the pretzels, Parmesan, garlic powder, and one-fourth teaspoon salt in a food processor until finely ground. Transfer to a shallow dish.
2. In another shallow dish, whisk the egg and milk until combined.
3. Heat the olive oil in a skillet over medium-high heat. Season the chicken with the remaining one-half teaspoon salt. One piece at a time, dip the chicken in the egg mixture, then roll in the pretzel mixture, pressing to coat; gently shake off any excess. Transfer the chicken to the skillet, and cook three to four minutes per side, or until golden brown and cooked through (165˚F). Transfer to paper towels to drain.
4. Stir together the Dijon, mayonnaise, and hot sauce (adding more for extra heat, if desired). Serve with the pretzel chicken.
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