Pretzel Coated Fried Chicken

posted by 5 years ago


1/4 c. all-purpose, gluten free flour

2 eggs, beaten

1 c. finely crushed Glutino Pretzels

1/4 c. grated Parmesan cheese

2 tsp. dried Italian herb seasoning

1/2 tsp. ground cayenne pepper

1 tsp. ground paprika

4 skinless, boneless chicken breast halves

2 Tbs. olive oil


Rinse the chicken breasts under running water, then place them on a double layer of paper towels and blot them dry. Place 2 of the chicken breasts inside a large, heavy-duty plastic freezer bag. Partially seal the end of the bag, leaving a slight gap so air can escape. Using the smooth head of a tenderizing mallet or a rolling pin, pound the meat in even strokes, working from the center out (be careful not to tear the plastic), to a uniform thickness of about 1/3 inch. Repeat this process with the remaining chicken in a new plastic bag. Put the pounded cutlets on a plate and set them aside. Place the gluten free 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.
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. Place the breaded chicken breasts onto a plate while breading the rest; do not stack. Set a large skillet over medium-high heat and pour in enough olive oil to coat the bottom of the pan, about 2 Tbs. Heat the oil for 2 to 3 minutes, then add the cutlets. (If your pan isn't large enough to cook 4 chicken breasts at once, cook them in batches rather than overcrowd the pan.) Fry each side for 2 1/2 to 3 minutes, turning once, until the chicken is browned and cooked through. (To test, make a small cut in the center of the meat; there shouldn't be any traces of pink.) Remove the cutlets from the heat and serve. (Serves: 4)

tags:  chicken, poultry, fried, for children, pretzels
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