Simple Way to Brewdog Brewery Tour

Pretzel-Crusted Chicken

A guided experience visiting hq, our epic brewhouse, brewdog distilling co., the original brewkit & packaging lines and on weekends ending in overworks, our sour beer facility.

Recipe Summary Pretzel-Crusted Chicken

Inspired by pretzel chicken I ate at the Great Lakes Brewery back in 1999! Tastes great with mustard sauce. It's also great with corn chowder. Simple and delicious.

Ingredients | Brewdog Brewery Tour

2 pounds skinless, boneless chicken breast halves

1 cup all-purpose flour

2 eggs

2 cups pretzels, crushed

oil for frying

Directions

Rinse chicken breasts and pound to 1/2-inch thickness using a meat mallet. Cut each chicken breast in half.

Place flour in a bowl. Beat eggs in a separate bowl until light in color. Pour crushed pretzels onto a jelly roll pan.

Dip each chicken breast in flour, then in beaten eggs, then coat with pretzels. Place on a separate plate.

Heat oil in a deep skillet over medium-high heat. Cook chicken breasts in batches until golden brown and crispy, 3 to 4 minutes per side. Add more oil between batches if needed.

Obviously, your favorite beer pairs well! I recommend Great Lakes Dortmunder Gold.

Leave about 50 percent of the pretzels in 1/2-inch chunks. Tiny twists or mini pretzel rods work best.

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Info | Brewdog Brewery Tour

prep: 15 mins cook: 15 mins total: 30 mins Servings: 8 Yield: 8 pieces

TAG : Pretzel-Crusted Chicken

Meat and Poultry Recipes, Chicken, Fried Chicken Recipes,