Ground pretzels not only make a great crunchy-salty coating for chicken, they also make this dish a family-friendly favorite you’ll get plenty of requests for.
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Put the chicken on a cutting board, and holding your knife parallel to the board, split each breast in half horizontally. Sprinkle both sides of the chicken lightly with pepper. Dredge both sides of the chicken in the flour, then the egg, and then the pretzel flour, coating well and shaking off the excess. Transfer to a baking sheet and refrigerate for 5 minutes.
Meanwhile, in a small bowl, mix the remaining 1/4 cup mustard with the mayonnaise, dill, honey, and 1/8 tsp. black pepper; set aside.
Heat the oil in a 12-inch skillet over medium-high heat. When the oil is hot but not smoking, add three of the chicken breast pieces. Cook until the first side is dark brown, about 2 minutes. Carefully flip and cook until the chicken is cooked through and the second side is golden-brown, about 2 minutes more; if the chicken seems to be browning too fast, reduce the heat to medium. Transfer to a clean cutting board and cover to keep warm. Repeat with the remaining chicken.
Slice the chicken on the diagonal. Divide the slices among four dinner plates and serve with the dipping sauce.
Serve with tangy Sweet-Sour Red Cabbage.
So simple, and yet a great twist on a classic! The pretzel crust was brilliant, everyone loved it including the kids. I found that I needed to fry for longer than 2 min per side for the chicken to be fully cooked, but other than that a great, simple weeknight recipe.
very good- required a little extra cooking time- very tender chicken, the dip is very good with it, but not necessary-
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