Originally published as Pretzel-Crusted Chicken in Healthy Cooking December/January 2010, p24
I often double this recipe so we have leftovers the next day. It tastes just as good cold as it does hot!” Eileen Korecko - Hot Springs Village, Arkansas"Its a great unique recipe, never thought of doing pretzel chicken before but I really like pretzels so gave it a go. I was really surprised at how great this was. Everyone at the table gobbled it up and were looking for more. Keeping in favorites." - Aimeelady
Yield: 6 Servings Ready in 1 hours, 20 minutes
Cuisine: Main Ingredient: pretzels
favorite of 61 people 68 people want to try
Verified by Tammylucas
|4 cupsminiature pretzels|
|5 stripsbacon; cooked, coarsely chopped|
|1/2 cupParmesan cheese grated|
|1 tablespoondried parsley flakes|
|1/2 cuplight beer; or nonalcoholic beer|
|1/3 cupall purpose flour|
|1/4 teaspoonground ginger|
|1 broiler/fryer chicken; cut up and skin removed|
Pretzel-Crusted Chicken Preparation
Place the pretzels, bacon, cheese and parsley in a food processor; cover and process until coarsely chopped. Transfer to a shallow bowl.
In another shallow bowl, whisk the egg, beer, flour and spices. Dip a few pieces of chicken at a time in beer mixture, then pretzel mixture. Place chicken in a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 350° for 40-50 minutes or until chicken juices run clear.
i used boneless, skinless breast for ease and shortened the bake time til juices ran clear.
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