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Maple Pretzel Chicken Recipe
Maple Pretzel Chicken Recipe photo by Taste of Home

Maple Pretzel Chicken Recipe

Publisher Photo
This unexpected combo delivers delicious results. The finer the pretzel crumb, the better. Larger pieces won't coat as well. —Tara Szlag, Columbus, Ohio
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings

Ingredients

  • 4 boneless skinless chicken breast halves (5 ounces each)
  • 1 egg
  • 1/2 cup maple syrup
  • 1-1/2 cups crushed pretzels
  • 1/4 cup canola oil

Nutritional Facts

1 chicken breast half equals 472 calories, 19 g fat (2 g saturated fat), 118 mg cholesterol, 492 mg sodium, 42 g carbohydrate, 1 g fiber, 33 g protein.

Directions

  1. Flatten chicken breasts to 1/2-in. thickness. In a shallow bowl, whisk egg and syrup. Place pretzels in a separate shallow bowl. Dip chicken in egg mixture and coat with pretzels.
  2. In a large skillet, cook chicken in oil over medium heat for 4-5 minutes on each side or until juices run clear. Yield: 4 servings.
Originally published as Maple Pretzel Chicken in Simple & Delicious October/November 2010, p29

Nutritional Facts

1 chicken breast half equals 472 calories, 19 g fat (2 g saturated fat), 118 mg cholesterol, 492 mg sodium, 42 g carbohydrate, 1 g fiber, 33 g protein.

Reviews for Maple Pretzel Chicken

AVERAGE RATING
   (25)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (9)
3 Star
 (1)
2 Star
 (0)
1 Star
 (2)
MY REVIEW
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MY REVIEW
Reviewed Mar. 17, 2014

This was very good! Loved the mix of the pretzels and maple.

MY REVIEW
Reviewed Sep. 12, 2012

wonderful. i am sorry i waited so long to make it. had a super great flavor not to overpowering.

MY REVIEW
Reviewed Mar. 20, 2012

@ howeavenue. There is definitely one and possibly 2 reasons why your fried chicken isn't crunchy like KFC. First and foremost is that I'm sure you don't own and use a pressure fryer such as they do. The other possible reason is that you fry the chicken immediately after coating. Try putting the coated chicken on a plate. cover with plastic wrap and refrigerate for an hour before frying. BTW the idea of egg and honey mustard is a keeper. Tried it and it is excellent

MY REVIEW
Reviewed Jan. 11, 2012

Quick & easy and flavorful. I've made it twice now, and I prefer a more coarse pretzel coating vs. a finely chopped pretzel breading. I also dredged the chicken through both the egg bath and the pretzels twice, just to give it extra coating & flavor. The breasts came out juicy both times. I'll make it again for a quick meal.

MY REVIEW
Reviewed Nov. 25, 2011

Tastes kind of funky.

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