2 boneless skinless chicken breast, thinly cross-sliced ( a thick breast can be sliced into 3 thin fillets)
2 cups of pretzels (coarsely chopped in food processor to make a coating material)
2 TBSP of flour (to be added into the pretzel coating)
Seasonings of your choice (pepper, onion powder, garlic powder paprika, your favorite all purpose seasoning -I used Kent Rollins original, of course.)
3 eggs, slightly beaten with a splash of water added
Oil for frying
Slice chicken breasts into 2-3 thin fillets.
Put in a ziplock bag and using a rolling pin or meat mallet, beat chicken until it is 1/4" thick across the fillet
Take about 2-3 cups of pretzels and crush them up into fine pieces/powder in food processor. Put in a bowl or dish that will allow you room to "batter" your chicken in . Add in flour and your desired seasonings. Mix thoroughly.
In a separate dish, crack 2-3 eggs. Whisk briskly and add in a splash of water for good measure. 😉
Add about 1" or so of your favorite cooking oil in your skillet and bring it up to temperature on medium heat.
Coat chicken in egg wash first and the dredge in the pretzel mixture. Once oil is hot, put coated chicken in pan. (don't overcrowd the pan. I cooked in batches and used two skillets-- 2 fillets per skillet)
Remember, your fillets are thin so they cook quickly. Usually 3 minute or so per side-- but use a meat thermometer to ensure doneness. (Pull off to rest on a paper towel-covered plate as soon as they are golden brown and hit 165* --Don't overcook! )
These chicken fillets have such a nice crunch to them. Very, very tasty! I absolutely love this recipe! It's relatively easy and delicious!! It's one of my absolute favorites!! Serve with mashed potatoes, corn, beans, etc.
As you can see in the first photo, I topped my chicken with a cheesy mustard sauce, but my husband wasn't a fan of that recipe so I left it off on this time. I usually serve it now with either Ken's Steakhouse honey mustard or the "secret sauce" recipe below instead but feel free to use your own favorite chicken dipping sauce.
Secret "House" chicken sauce
(reminds you of a sweet honey sauce)
1 cup sugar
1/2 cup butter (1 stick), cut into pieces
1/2 cup buttermilk ( can also use regular milk/vinegar substitute- google ratio)
2 Tbsp corn syrup
1 tsp vanilla
1/2 tsp baking soda
Combine the sugar, butter, buttermilk, and corn syrup in a large heavy pan. Stir until the mixture comes to a boil. Cook 3 to 4 minutes. Remove from heat and stir in the baking soda and vanilla. Continuing stirring until the soda is completely dissolved. (Be careful – if your pan isn’t large enough it could boil over after you add the baking soda!) store in an airtight container and Refrigerate any leftover syrup and reheat in the microwave.
So yummy! Would also make a great topping for waffles, pancakes, crepes, pound cake, etc...