When I started writing about this recipe, I tried to say Pretzel Crusted Chicken Strips 3 times in a row. I couldn’t do it. But we had a lot of fun trying, and it was the cause of a lot of laughing!Â
If you love chicken strips and pretzels, and you order them whenever you are out at a bar or restaurant, these homemade Pretzel Crusted Chicken Strips need to be part of your recipes to make. They can be made ahead of time, and refrigerated until you are ready to pan fry them, saving you prep time.Â
I crushed the pretzels sticks and they were easy to work with. The breading adhered to the pretzels easily. I also made a dipping sauce for your strips that is quick to make, with only three ingredients, and tastes great!
Pretzel Crusted Chicken Strips
2 tbl. Sour Cream
2 tbl. Ranch
1 tbl. Yellow Mustard
3/4 lb. Chicken Breast
1/2 teaspoon Garlic Powder
1/4 teaspoon Black Pepper
10 Large Pretzel Rods
2 Eggs
1 ounce Milk
1-2 tablespoon Canola Oil
Start by mixing the dipping sauce together. Mix the sour cream, ranch dressing, and yellow mustard together in a medium bowl. Set aside to chill in the refrigerator. Rinse the chicken breast with cold water, then pat dry with a paper towel. Clean the chicken by cutting any fat pieces from the chicken and throw them away. Cut the pieces of chicken into strips, as shown above. Sprinkle with garlic powder and black pepper.
Break five pretzel sticks into smaller pieces and place them into a large zip lock bag. Crush the pretzels with a rolling pin. The pretzels will end up being various sizes of small and large pieces, like shown in the picture. If you use a food processor, you will be able to crush the pretzels in a more uniform manner. Use the plastic bag again and crush five more pretzels in the same manner above to finish coating the chicken. Place the crushed pretzels on a large dinner plate to use for breading.
Crack the two raw eggs in a medium bowl and mix in 1 ounce of milk. Dredge the chicken piece through the egg and then roll it on the plate of crushed pretzels, covering the chicken with the pretzel pieces. Set on a clean plate. If you want, you can stop here and continue again closer to the time you want to eat the chicken pieces. Don’t forget to refrigerate, if you are going to wait to cook later. 
Pour a tablespoon or two of oil, in to the frying pan. Heat over medium heat. Once the oil is to temperature, which is approx. 350 degrees, add the chicken strips to the pan. Let them cook until the chicken becomes brown, like in the picture. Flip the pieces over to cook the other side. 
Enjoy these Pretzel Crusted Chicken Strips for lunch, dinner, or a snack!
Thank you so much for stopping by today. You can find a printable recipe at the end of this page. Any questions? You can contact me and/or ask a question in the comments below.
Today I am participating with a group of bloggers to create a recipe using pretzels. Below is a list of the participating bloggers. I know you will love everything you see!Â
Give these recipes a try!
- Pretzel Bites {Air Fryer or Oven Baked} by The Fresh Cooky
- Pretzel Crusted Chicken Strips by The Freshman Cook
- Pretzel Rolls (with Sourdough Discard Option) by Art of Natural Living
- Reuben Pretzel Bites by Palatable Pastime
- Spicy Honey Mustard Hard Pretzels by The Spiffy Cookie
- 2 tbl. Sour Cream
- 2 tbl. Ranch
- 1 tbl. Yellow Mustard
- 3/4 lb. Chicken Breast
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Black Pepper
- 10 Large Pretzel Rods
- 2 Eggs
- 1 ounce Milk
- 1-2 tablespoon Canola Oil
chicken, appetizers, chicken breast meat, dinnertime, party food, easy to make, make ahead, pretzels, crushed pretzels, dipping sauce snacks, dinner, party food, kids food, game day food, pool party food 
Pretzel Crusted Chicken Strips
- Start by mixing the dipping sauce together. Mix the sour cream, ranch dressing, and yellow mustard together in a medium bowl. Set aside to chill in the refrigerator. Rinse the chicken breast with cold water, then pat dry with a paper towel. Clean the chicken by cutting any fat pieces from the chicken and throw them away. Cut the pieces of chicken into strips, as shown above. Sprinkle with garlic powder and black pepper.
- Break five pretzel sticks into smaller pieces and place them into a large zip lock bag. Crush the pretzels with a rolling pin. The pretzels will end up being various sizes of small and large pieces, like shown in the picture. If you use a food processor, you will be able to crush the pretzels in a more uniform manner. Use the plastic bag again and crush five more pretzels in the same manner above to finish coating the chicken. Place the crushed pretzels on a large dinner plate to use for breading.
- Crack the two raw eggs in a medium bowl and mix in 1 ounce of milk. Dredge the chicken piece through the egg and then roll it on the plate of crushed pretzels, covering the chicken with the pretzel pieces. Set on a clean plate. If you want, you can stop here and continue again closer to the time you want to eat the chicken pieces. Don’t forget to refrigerate, if you are going to wait to cook later.
- Pour a tablespoon or two of oil, in to the frying pan. Heat over medium heat. Once the oil is to temperature, which is approx. 350 degrees, add the chicken strips to the pan. Let them cook until the chicken becomes brown, like in the picture. Flip the pieces over to cook the other side.
- Enjoy these Pretzel Crusted Chicken Strips for lunch, dinner, or a snack!
All rights reserved for The Freshman Cook