Monday, October 27, 2008

Pretzel Crusted Chicken Breasts

I rarely make anything fried, but every now and then we just have to have something fried. I don't dare make regular southern fried chicken because there is no way mine will match up to my grandmother's chicken. We have dinner with her almost every Sunday after church and she makes fried chicken regularly because we all love it.

For my pretzel fried chicken you need:

10 oz bag of pretzels, crushed finely
2 eggs beaten
4 chicken breasts, pounded flat

vegetable oil for frying

Flatten out chicken breasts. Dip in pretzel, then egg, and the pretzel again. If possible, do this at least an hour in advance so you can refrigerate it before frying. This will help the crust stay on during frying. Fry the chicken about 4 minutes on each side or until done.

One of our favorite sides with this dish is macaroni and cheese. I make extra cheese sauce for dipping the chicken or sometimes we'll have honey mustard or other mustard dip.

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