PRETZEL CRUSTED FRIED CHICKEN RECIPES

Steps:

• Rinse chicken breasts and pound to 1/2-inch thickness using a meat mallet. Cut each chicken breast in half.
• Place flour in a bowl. Beat eggs in a separate bowl until light in color. Pour crushed pretzels onto a jelly roll pan.
• Dip each chicken breast in flour, then in beaten eggs, then coat with pretzels. Place on a separate plate.
• Heat oil in a deep skillet over medium-high heat. Cook chicken breasts in batches until golden brown and crispy, 3 to 4 minutes per side. Add more oil between batches if needed.

Steps:

• Slice the chicken breasts lengthwise into 4 or 5 strips.
• In a large plastic bag, combine the 2 tablespoons Dijon mustard, orange marmalade, 2 tablespoons rice vinegar, salt and pepper, and buttermilk. Mix and add chicken strips. Allow to marinate about 20 minutes, no longer than 30 minutes because after that the chicken will start to "cook.".
• Meanwhile, place pretzels in another large plastic bag and smash them into coarse crumbs (Mitzewich used pretzel sticks). You will need 2-3 cups. Place the crumbs in a shallow bowl.
• Remove the chicken from marinade, letting the excess marinade drain off.
• Add a few chicken strips to the crumbs and press the crumbs into the chicken.
• Oil a baking sheet and place coated strips on sheet. Repeat coating procedure with remaining strips.
• When all the strips are on the baking sheet, drizzle the melted butter over them. The more butter you use here, the browner and richer the finished strips will be.
• Bake in a preheated 400 degree F. oven 20-30 minutes.
• Thin some additional Dijon mustard with additional rice vinegar and drizzle this mixture over the cooked chicken.