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Pretzel-Crusted Chicken with Mixed Greens

 Pretzel-Crusted Chicken with Mixed Greens
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
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.

2 of 2

Pretzel-Crusted Chicken with Mixed Greens (continued)

Directions (continued)

  • 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).
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.