Crispy Pretzel Crusted Chicken
Ingredients:
For the Pretzel Crusted Chicken:
2 large boneless skinless chicken breasts
2 eggs, lightly beaten
1/2 cup all-purpose flour
1/4 cup water
1 tablespoon hot sauce (e.g., Crystal or Tabasco)
2 teaspoons Dijon mustard
1 cup panko breadcrumbs
1 cup pretzel crumbs
1 tablespoon za'atar
1 tablespoon white sesame seeds
Kosher salt and freshly cracked black pepper
Lemon wedges for serving
Canola oil for frying
Chopped parsley or chives for garnish
For the Creamy Mustard Sauce:
2/3 cup mayonnaise
1 1/2 tablespoons honey
2 tablespoons Dijon mustard
1 tablespoon whole grain mustard
2 tablespoons pickle juice
1 teaspoon prepared horseradish
1 tablespoon minced fresh dill
Instructions:
Make the Sauce: In a bowl, mix mayonnaise, honey, Dijon, whole grain mustard, pickle juice, horseradish, and dill until smooth. Season with salt and pepper. Refrigerate.
Prep Chicken: Butterfly the chicken breasts for even thickness. Pat dry and season lightly with salt and pepper.
Prepare Breading: In a bowl, whisk eggs, flour, water, hot sauce, and Dijon with a pinch of salt and pepper. In another dish, combine panko, pretzel crumbs, za'atar, sesame seeds, and seasoning.
Bread Chicken: Dip chicken in the egg mixture, then coat in the breadcrumb mixture. Set aside.
Heat Oil: In a skillet, pour enough canola oil to come halfway up the chicken. Heat to 350°F (175°C).
Fry Chicken: Fry chicken in batches, cooking for 3-4 minutes per side until golden and cooked through. Transfer to a paper towel-lined plate and sprinkle with flaky salt.
Serve: Serve with creamy mustard sauce, lemon wedges, and garnish with parsley or chives.