Pretzel Crusted Chicken Recipe

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Things You’ll Need:

  • about 5 oz preztels, crushed in a food processor. I use unsalted pretzels.
  • 1/4 cup french fried onions (leave out if you want even lower sodium)
  • 1 tbs fresh thyme leaves
  • black pepper, to taste
  • cooking oil
  • 1 lb thin sliced chicken breasts
  • 2 eggs


First, crush the pretzels and french fried onions in your food processor until it is all small bits and dust. Pour this into a shallow pan, like a pie plate. Add thyme leaves and pepper. This will be the “crust” on your chicken . If you want to, you could also mix in some Parmesan cheese and/or add crushed crackers or bread crumbs if you don’t have enough pretzels.


Break the two eggs into another shallow pan. Add a little milk or water and mix with a fork.


Heat up the skillet to medium heat with several tbs of cooking oil. You may need to add more oil as you cook the chicken.


Dredge the thin sliced chicken in the egg, then in the pretzel crumbs. When the skillet is good and hot, begin cooking the chicken. Cook until brown on one side, then flip it and brown on the other side. Check for to see if its done by cutting in half. You’ll get a feel for how it looks when its done after the first couple of pieces are cooked.


Continue dredging the chicken in egg and pretzel and cooking until you have cooked all of your chicken.

Serve with a salad as is, or make a sandwich with hamburger buns, tomato, lettuce, mayo and onion. Cut into strips and dip in honey mustard, bbq sauce or ketchup for chicken nugget style dipping.


Notice I am not adding salt and I’m using unsalted pretzels. This recipe tastes great without the added salt. There is salt already baked into the pretzels and in the french fried onions. Do your blood pressure a favor and leave it out.

  • I didn’t like the cheese sauce in the original recipe suggested on Rachel Ray. I personally don’t think this chicken needs a sauce, its great on its own.
  • The original recipe asks you to use regular boneless chicken breasts, put them in a zip loc bag, then pound them with a mallet or skillet to flatten them. I just thought buying the thin sliced ones was easier.
  • There were no french fried onion in the original recipe. Certainly leave them out if you don’t have any on hand or don’t want to use them. I just think it adds a nice flavor to the chicken.

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