Pretzel and Potato Chip Coated Crispy Pub Chicken

This pretzel and potato chip coated chicken is salty and savory and comes together so quickly that it will be your favorite weeknight meal!

Course Appetizer, dinner, Snack

Cuisine American

Prep Time 10

Cook Time 17

Total Time 27

Servings 4

Author Launie Kettler

2 chicken breasts cut in half, and pounded to an even thickness
*5 oz pretzels
*2.5 oz potato chips
1.5 oz. panko breadcrumbs
1 tablespoon dried parsley
1 teaspoon freshly ground black pepper
½ teaspoon Hungarian paprika
2 eggs
1 teaspoon hot sauce
¾ cup all-purpose flour
½ teaspoon kosher salt
¼ cup melted salted butter
Notes:
*Feel free to mix and match the amounts to pretzels to potato chips. The end goal is to have approximately 4 cups of the mixture. I’ve tried it both ways with the majority of the breading being potato chips, and then with the majority of the breading being pretzels. Personally, I prefer the pretzels taking the lead, but it’s up to you!

Preheat oven to 425 degrees.
Fit a large, rimmed sheet pan with parchment.
Place the pretzels, potato chips, panko, parsley, pepper, and paprika in a mini-food processor. Process until the texture is broken down, but still slightly coarse. (You could also place the ingredients in a large, resealable plastic bag and crush them with a rolling pin.) Place the pretzel mixture in a large bowl. Reserve.
In a separate large bowl whisk together the flour and salt.
In a third bowl, whisk together the eggs and hot sauce.
Dredge the chicken through the flour, then into the egg, and finally into the pretzel mixture, pressing to ensure the chicken is completely covered. Place the chicken on the prepared baking sheet.
Repeat process with all the chicken pieces.
Drizzle the melted butter between the chicken pieces.
Bake for 15-17 minutes, or until the chicken registers 165 degrees.