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

Pretzel-Crusted Chicken with Mixed Greens Recipe

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 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
  • 4 boneless skinless chicken breast halves (5 ounces each)
  • 5 tablespoons olive oil, divided
  • 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

Nutritional Facts

1 chicken breast with 1-1/2 cups salad and: 695 calories, 52g fat (8g saturated fat), 177mg cholesterol, 669mg sodium, 20g carbohydrate (1g sugars, 1g fiber), 35g protein


  1. 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.
  2. 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.
  3. 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.
  4. 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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Reviewed Jan. 16, 2016

"Can the chicken be baked in the oven instead of being fried?"

Reviewed Jul. 30, 2015

"My family loved it, it's a keeper"

Reviewed Oct. 26, 2013

"The chicken was excellent, and we loved the mayo/Dijon sauce for the chicken, but I did not care for the salad dressing and my husband thought it was okay. Not that it isn't a good dressing recipe, it just isn't our taste so much. We will definitely make the chicken again, though."

Reviewed Aug. 2, 2013

"Really good chicken. Prefer the pretzels over bread crumbs any day. My 5 year old who needs to be bribed to finish any kind of meat ate a whole piece and actually requests this dish. Insted of Mayo, use Greek Yougurt."

Reviewed Jul. 8, 2013

"Very good recipe, flavors all taste well together"

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