Pretzel and Potato Chip Encrusted Chicken from Chef Art Wise

Posted at: 10/30/2013 4:12 PM
Updated at: 11/02/2013 3:24 PM
By: Amy Adamchick


Pretzel Encrusted Chicken from Chef Art Wise

Servings: 4

Preparation Time:   10 min. 

Cook Time: 10 min.



2 large eggs shopping list

1/2 cup all-purpose flour shopping list

1/4 teaspoon salt shopping list

1/4 teaspoon freshly ground pepper shopping list

One medium size bag of Pretzels ,medium crushed shopping list

Four 6-ounce skinless, boneless chicken breast halves, pounded 1/2 inch thick shopping list

¼ cup vegetable oil shopping list



In a shallow bowl, lightly beat the eggs.

In another shallow bowl, combine the flour, salt and pepper.

Spread the crushed pretzels in a third bowl.

Lightly coat the chicken with the flour, shaking off any excess, then dip in the beaten eggs.

Coat the chicken with the pretzels.

Heat the oil in a large nonstick skillet until shimmering.

Add the chicken and cook over moderately high heat until golden and cooked through, about 5 minutes per side.

Transfer to plates. Serve.


Cilantro and Jalapeno Sauce

2 cups cilantro leaves shopping list

2 garlic cloves shopping list

1 jalapeño, seeded shopping list

2 tablespoons distilled white vinegar shopping list

2 tablespoons water shopping list

1 cup mayonnaise shopping list




In a blender, combine the cilantro, garlic, jalapeño, vinegar and water and puree.

Transfer to a bowl and whisk in the mayonnaise.

Cover and refrigerate.




Visit Chef Art at your SLINGERLANDS SHOPRITE SUPERMARKET for other fine food recipe instructions