Pretzel Crusted Chicken Strips
Catherine Cappiello Pappas
They are beyond easy. All you need is crushed pretzels for the coating and a quick pan fry.
They also make for great leftovers too.
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- 1½ lbs chicken breast, sliced
- 1 cup all-purpose flour
- 1 cup milk
- 2 cups pretzels sticks (or mini pretzels)
- cooking oil
1In a food processor, pulse pretzels until finely ground. Transfer to a deep bowl.
Slice a chicken breast into thin strips.
Heat a large frying pan with oil about ½-inch up the sides.
Dredge the chicken strips in flour, milk and then pretzel crumbs. Fry until golden and crispy on one side, then gently turn over and finish cooking the other side. Cooking time will depend on how thick you slice your chicken.
Transfer to a plate prepared with a few sheets of paper towels to absorb the excess oil.