Pretzel-Crusted Chicken with Mixed Greens

Name: Pretzel-Crusted Chicken with Mixed Greens
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings (2/3 cup sauce).
Ingredients: 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

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

Ingredients

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

Directions

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.
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.

Nutrition Facts

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

Originally published as Pretzel Crusted Chicken in Taste of Home August/September 2012

Reviews

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Average Rating:

justmbeth

Mar 31, 2019

The pretzel crust paired with the sauce was really special. I would not change anything on this recipe.
JMartinelli13

Apr 28, 2018

So good! I don't eat mayo, so I substituted 1/3c sour cream and 1/3c greek yogurt. Love the texture from the crushed pretzels. Will definitely be making this again!
Mary0806

Jan 16, 2016

Can the chicken be baked in the oven instead of being fried?
ccase1

Jul 30, 2015

My family loved it, it's a keeper
luigimon

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.
kvandes

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.
Kathy H

Jul 8, 2013

Very good recipe, flavors all taste well together
juicyfruit007

Jun 10, 2013

This was pretty yummy! I was leary of the mayo sauce but it went well with the chicken. I used lite mayo since that's all we had, and it was fine.
afiskpt

Jan 31, 2013

The chicken smelled fantastic, but I found that frying it in the oil took away the flavor of the pretzels.
sumford0207

Dec 4, 2012

My picky teenagers loved it!