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Maple Pretzel Chicken

Maple Pretzel Chicken
TOTAL TIME: Prep/Total Time: 20 min. YIELD: 4 servings.


  • 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


  • 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.

Nutrition Facts

1 each: 472 calories, 19g fat (2g saturated fat), 118mg cholesterol, 492mg sodium, 42g carbohydrate (19g sugars, 1g fiber), 33g protein.


Average Rating:
  • klabelle9
    Jan 17, 2018

    Use flour, then egg, and pretzel to make it stick better

  • JCV4
    Jan 11, 2017

    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!

  • luigimon
    Dec 6, 2014

    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!

  • cmoczarski
    Nov 17, 2014

    Excellent combination! For a healthier version I baked ... 400 degrees - 25 minutes, then flip - cooked another 12 minutes.

  • Cklee1403
    Nov 10, 2014

    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

  • JaniceBaer
    Dec 31, 1969

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

  • gingerriss
    Sep 12, 2012

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

  • vieux
    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

  • joeychick
    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.

  • LauraLiz
    Nov 25, 2011

    Tastes kind of funky.

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