Maple Pretzel Chicken
This unexpected combo delivers delicious results. The finer the pretzel crumb, the better. Larger pieces won't coat as well. —Tara Szlag, Columbus, Ohio
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
Reviews
This got mixed reviews from my family. I would say you have to love a salty sweet flavor to enjoy this dish. I do so liked it. I will say you need to crush the pretzels very finely. Next time I would do it in a food processor for more even pieces. I, too, baked it because I felt the coating would stay on better.
Use flour, then egg, and pretzel to make it stick better
I used no salt pretzels and real maple syrup, then just added a little salt and pepper with the egg mixture. Flavor was good. I like the idea of baking the chicken from cmoczarski. I will try that next time. Thanks for the tip!
This wasn't too bad! I too soaked the chicken in the egg and syrup, but I made the mistake of not reading the reviews before I went to the store, and I did not use real maple syrup. I bet that would make a difference. But the pretzel coating was crunchy and the chicken was juicy. I'll make this again!
Excellent combination! For a healthier version I baked ... 400 degrees - 25 minutes, then flip - cooked another 12 minutes.
This was pretty good I used honey because I didn't have maple syrup . I guess it was honey pretzel chicken I don't think my pretzels were crushed fine enough but all in all the chicken was juicy and had a good taste
This was very good! Loved the mix of the pretzels and maple.
wonderful. i am sorry i waited so long to make it. had a super great flavor not to overpowering.
@ 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
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.