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Easy Pretzel Chicken

This pretzel chicken recipe transforms ordinary chicken into an extraordinary family favorite with a salty, savory crunch. This quick and easy dinner is sure to be a hit with its crispy pretzel coating and tender, juicy chicken.
Print Recipe
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
  

  • 4 boneless, skinless chicken breasts 6-8 ounces each
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large eggs, lightly beaten
  • 2 tablespoons milk
  • 3 cups pretzel twists, crushed into fine crumbs about 8 ounces
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1 teaspoon dried parsley
  • Olive oil or cooking spray

Equipment

  • baking sheet
  • Plastic wrap
  • Meat mallet or rolling pin
  • Shallow dishes
  • Food processor or zip-top bag
  • Rolling pin (if using a zip-top bag)
  • Oven
  • Meat thermometer

Method
 

  1. Pound each chicken breast between two sheets of plastic wrap to an even 1/2-inch thickness.
  2. In a shallow dish, combine the flour, salt, and pepper.
  3. In another shallow dish, whisk together the eggs and milk.
  4. Crush the pretzels into fine crumbs using a food processor or a zip-top bag and rolling pin.
  5. In a third shallow dish, combine the crushed pretzels, Parmesan cheese, garlic powder, paprika, and dried parsley. Mix well.
  6. Dredge each chicken breast in the flour mixture, making sure to coat both sides evenly. Shake off any excess flour.
  7. Dip the floured chicken into the egg wash, coating both sides completely. Let any excess egg drip off.
  8. Press the chicken into the pretzel mixture, ensuring that the pretzel crumbs adhere well to both sides. Press firmly to help them stick.
  9. Repeat the coating process with the remaining chicken breasts.
  10. Preheat your oven to 400°F (200°C).
  11. Lightly grease a baking sheet with olive oil or cooking spray.
  12. Place the coated chicken breasts on the prepared baking sheet, making sure they are not overcrowded.
  13. Bake for 20-25 minutes, or until the chicken is cooked through and the pretzel coating is golden brown and crispy. The internal temperature of the chicken should reach 165°F (74°C). Use a meat thermometer to check.
  14. Let the chicken rest for a few minutes before serving.

Notes

Don't overcrowd the pan to ensure the chicken crisps up. Use fresh pretzels for the best flavor and texture. Adjust seasonings in the pretzel coating to your liking. Pounding the chicken breasts ensures even cooking and a tender result. To make it gluten-free, use gluten-free pretzels and gluten-free flour. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes, in the air fryer at 350°F (175°C) for 5-7 minutes, or in the microwave for 1-2 minutes with a damp paper towel.