Calling all parents - Pretzel Chicken is the kid-friendly dinner of your dreams! Chicken tenders are dredged in a flavorful pretzel breading then fried to crunchy perfection.
Pour 2 inches of oil in a deep skillet. Heat over low-medium until it reaches 265°F.
vegetable oil
In a shallow bowl, whisk the flour, parsley, paprika, garlic powder, onion powder, salt, and pepper together. Set aside.
1 cup all-purpose flour, 1 teaspoon dried parsley, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon salt, ½ teaspoon ground black pepper
In another shallow bowl, whisk the eggs and milk together. Set aside.
2 eggs, ¼ cup milk
Add the crushed pretzels to a third shallow bowl and set aside.
2 cups crushed pretzels
Prepare the chicken. Dredge the chicken, one piece at a time, in the flour mixture, then in the egg mixture, and then in the pretzels. Press the pretzels onto the chicken so they stick well.
1¼ pounds chicken tenderloins
Working with 2-3 tenders at a time, fry them in the oil for 2-3 minutes per side, then place on a cooling rack to keep them crispy.
Repeat the cooking process with the remaining chicken.
Garnish with freshly chopped parsley and serve with mustard, ketchup, or your favorite dipping sauce.
mustard, ketchup, or dipping sauce, chopped parsley
Notes
Storage: Store chicken tenders in an airtight container in the refrigerator for up to 3 days. Reheat at 350°F for 5 minutes or until crispy.
Oven Baked Chicken: Instead of frying, bake the chicken tenders at 350°F for 15 minutes or until light and browned on top.