Ingredients
Scale
- 2 large chicken breasts (or 1½ lbs chicken tenders), cut into strips or pieces
- 2 cups pretzels, finely crushed
- 2 eggs
- ¼ cup milk
- ½ tsp salt
- ½ tsp garlic powder (optional)
- ¼ tsp black pepper
- 3–4 Tbsp neutral oil (for pan frying)
Instructions
1. Prep the Chicken
Pat chicken dry and cut into strips or nugget-sized pieces if desired.
2. Make the Coating
Crush pretzels using a food processor or place them in a zip-top bag and crush with a rolling pin until coarse crumbs form.
3. Set Up Dipping Stations
-
Bowl 1: whisk eggs and milk together
-
Bowl 2: crushed pretzels mixed with salt, garlic powder, and pepper
4. Coat
Dip chicken into the egg mixture, then press into pretzel crumbs until fully coated.
5. Cook
Heat oil in a large skillet (cast iron works great) over medium heat.
Cook chicken 4–5 minutes per side until golden brown and cooked through.
Transfer to a plate lined with paper towels.
Air Fryer Option:
Cook at 375°F for 10–12 minutes, flipping halfway through.
Notes
- Crush pretzels finely for better sticking and even browning.
- Don’t overcrowd the pan — this keeps the coating crispy.
- Chicken tenders or nuggets cook faster for busy nights.
- Store leftovers in the fridge up to 3 days and reheat in an air fryer for best texture.
