- 6
- 15 mins
- 45 mins
Ingredients
- 2.2 lb [1 kg.] boneless skinless chicken breast
- 1 c. [237 mL] buttermilk
- 2 T. [2 Esslöffel] mustard
- 1.5 c. [192 g.] flour
- 4 eggs
- 1 lb. [454 g.] hard sourdough pretzels (like Snyder's of Hanover)
- 2 T. [2 Esslöffel] paprika
- Fresh cracker black pepper to taste
Preparation
Step 1
1) Preheat oven to 350 F [175 C].
2) Cut the chicken into thin strips, making the pieces as evenly sized as possible.
3) Crush the pretzels into coarse crumbs. (For example, place in a large resealable plastic bag and smash with a rolling pin.)
4) In a small bowl, beat together the mustard and buttermilk. In another small bowl, beat the eggs. Put the half of the flour in a medium-sized container. Mix together the half of the pretzel crumbs, paprika, and pepper in yet another medium-sized container.
5) Line a baking sheet with parchment paper. Working with one piece at a time, dip the chicken into the buttermilk mixture and shake off excess. Then dredge in the flour. Next dip into the beaten eggs and shake off excess. Finally dredge in the pretzel mixture and place on the baking sheet. Repeat this process for half of the chicken. Refill the flour and pretzel containers and continue the process for the remaining cookies.
6) Bake the chicken (flipping each piece after 15 minutes) until the crust is crispy and the chicken is cooked through. This will take about 25-30 minutes.