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Pretzel-Crusted Chicken with Mixed Greens Recipe

Pretzel-Crusted Chicken with Mixed Greens Recipe photo by Taste of Home

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The secret to crunchy success for this pretzel-crusted chicken recipe is grinding up the sourdough pretzel nuggets until they're finely crushed. You can change up the pretzel flavor by using hot buffalo wing or buttermilk ranch nuggets. —Kerri Balliet, Mequon, Wisconsin

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Pretzel-Crusted Chicken with Mixed Greens Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

20 10 30

Ingredients

2 cups sourdough pretzel nuggets
1/2 cup all-purpose flour
2 eggs
1/4 cup buttermilk
2 garlic cloves, minced
1/8 teaspoon pepper
5 tablespoons olive oil, divided
4 boneless skinless chicken breast halves (5 ounces each)
2/3 cup mayonnaise
2 tablespoons Dijon mustard
2 teaspoons cider vinegar
1/8 teaspoon salt
1/8 teaspoon pepper
1 package (5 ounces) spring mix salad greens

Directions

Place pretzels in a food processor; process until finely crushed. Place pretzels and flour in separate shallow bowls. In another shallow bowl, whisk the eggs, buttermilk, garlic and pepper. Pound chicken with a meat mallet to 1/4-in. thickness. Dip both sides of chicken in flour, egg mixture and then pretzel crumbs.
In a large skillet, heat 3 tablespoons oil over medium heat. Add chicken; cook for 4-6 minutes on each side or until no longer pink.
Meanwhile, in a small bowl, mix mayonnaise and mustard. Remove 2 tablespoons to another bowl for dressing; whisk in remaining oil, vinegar, salt and pepper.
Place salad greens in a large bowl. Drizzle with dressing; toss to coat. Serve with chicken and remaining mayonnaise mixture. Yield: 4 servings (2/3 cup sauce).

Originally published as Pretzel-Crusted Chicken with Mixed Greens in Taste of Home August/September 2012, p49

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Pretzel-Crusted Chicken with Mixed Greens

Pretzel-Crusted Chicken with Mixed Greens

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(1-10) of 10 reviews

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Reviewed on Jan. 31, 2013 by afiskpt

The chicken smelled fantastic, but I found that frying it in the oil took away the flavor of the pretzels.

Reviewed on Dec. 04, 2012 by sumford0207

My picky teenagers loved it!

Reviewed on Sep. 13, 2012 by rahlala

My whole family loved it! It is being added to our rotation!

Reviewed on Sep. 13, 2012 by pschube

The chicken has great taste! We used French's Honey Mustard Dipping Sauce. I am going to try spicing it up a bit with some creole seasoning next time.

Reviewed on Aug. 28, 2012 by darrellssweetheart

My husband isn't crazy about chicken, however, he gave this a two thumbs up. I did not use the sauce as we didn't believe we needed it. My husband and I prepared it together which made it fun!

Reviewed on Aug. 28, 2012 by darrellssweetheart

My husband isn't crazy about chicken, however, he gave this a two thumbs up. I did not use the sauce as we didn't believe we needed it. My husband and I prepared it together which made it fun!

Reviewed on Aug. 28, 2012 by darrellssweetheart

My husband isn't crazy about chicken, however, he gave this a two thumbs up. I did not use the sauce as we didn't believe we needed it. My husband and I prepared it together which made it fun!

Reviewed on Aug. 02, 2012 by sscott615

Delicious and easy. I didn't have buttermilk, so I just used eggs with a bit of milk. Loved the sauce too - I made mine with light mayo & country dijon (with seeds). Will definitely make again.

Reviewed on Jul. 23, 2012 by matteliz@swbell.net

Quick and easy, and my boys loved it. Instead of pounding the chicken I sliced the breasts to make two thin pieces. Then after sauteeing I finished it in a 450-degree oven, which only took about 5 minutes.

Reviewed on Jul. 16, 2012 by charlenec

My husband made this for dinner tonight. We both thought that this was a pretty good recipe & will be making this again. The mayonnaise mixture for the chicken was delicious. We didn't have the dish with mixed greens, but next time we'll give it a try.