Isaiah's Pretzel Fried Chicken Recipe -
Isaiah's Pretzel Fried Chicken Recipe
  • READY IN 30 mins

Isaiah's Pretzel Fried Chicken

Recipe by  

"This recipe works best with butter-flavored pretzels, but really any type of pretzel will work. "

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  1. Place the flour in a bowl, and set aside. Beat the eggs in another bowl. Mix together the crushed pretzels, Parmesan cheese, Italian seasoning, cayenne pepper, and paprika in a third bowl.
  2. Rinse the chicken breast halves, and pat them dry with paper towels. Gently press the chicken breasts into the flour to coat, and shake off the excess flour. Dip into the beaten egg, then press into the pretzel crumb mixture. Gently toss between your hands so any crumbs that haven't stuck can fall away. Place the breaded chicken breasts onto a plate while breading the rest; do not stack.
  3. Heat the oil in a skillet over medium heat, and fry the coated chicken breasts about 5 to 7 minutes per side, until the coating is golden brown and the juices run clear.
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Reviews More Reviews

Most Helpful Positive Review
Mar 31, 2009

This tasted really good, had a nice crunch and the chicken came very tender. I used all the listed ingredients, but half the cayenne because it was for the kids too. I used large breasts and cut them into 4 quarters. I ran out of crumbs after 3 breasts - used italian style breadcrumbs for the remaining chicken. Make MORE pretzel crumbs or use less chicken because the pretzel crumbs were MUCH better! Ran out of egg too - use 3 eggs or 3 large breasts, not 4. I also put it in the oven at 400 for 20 min. on a foil lined baking sheet instead of frying - I'm just no good at frying on the stove top. :)

Most Helpful Critical Review
Aug 05, 2010

First, I had TONS of leftover pretzel mix, which I think is weird since a lot of reviewers said it wasn't enough. I was able to do 6 breasts with the amount of flour, egg, and pretzel mix with more leftover. I followed another's suggestion and baked at 400 for 20 minutes, but would fry next time for more flavor.

Jun 30, 2009

I used one large chicken breast that I cut into chunks. After breading, I deep fried the nuggets for 4 minutes at 350 F. I originally chose this recipe because I had some very slightly stale pretzels to use up. It's definitely a keeper! I've already had to share it.

Sep 28, 2009

I used H.K. Anderson's pizza bites pretzles which I found really cheaply at Grocery Outlet. I just ground them up in my blender on the ice chip function. I also baked my chicken only to make it less greasy. I served this with Pasta with Chicken Mushroom Cream Sauce(minus the chicken)and garlic broccoli. We enjoyed this. It was really easy for me who happened to be short on time today. NOTE: You might want to drizzle a little butter over the top if you don't fry the chicken and add a little more spice. It might be a little bland and dry if you don't.

Jun 07, 2010

We thought this was a little bland. The second time I made it, I used only one egg and added 1 tablespoon each of dijon mustard and honey. This made such a nice combination with the final dry coating. Sweet, salty & savory all together. Yum!

Mar 11, 2009

Easy to make, looks beautiful with its brown crust, takes very little time, and the meat eaters in my family really liked it. If you crush up the pretzels well, there is no problem with them sticking to the chicken. Next time I may change it up a bit and add a layer of mustard as well. Thanks for the great recipe!

Dec 16, 2010

This is EXCELLENT chicken and my whole family loves it! What a great idea to use pretzels for a coating! It makes quite a mess in the pan, but... totally worth it! The chicken is flavorful and juicy.

Jul 12, 2010

thought this was great, i baked the fingers instead of frying. before i put them in the oven i sprayed with canola oil and the fingers came out crispy and awesome. served with honey dill dipping sauce


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  • Calories
  • 388 kcal
  • 19%
  • Carbohydrates
  • 31.2 g
  • 10%
  • Cholesterol
  • 165 mg
  • 55%
  • Fat
  • 16.6 g
  • 26%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 27.6 g
  • 55%
  • Sodium
  • 690 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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