Pretzel Crusted Chicken Breasts | Chopped at Home Challenge

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“It’s time for round TWO of the Chopped at Home Challenge. Chefs – you may open your baskets. Your main course must include: garlic Parmesan flavored pretzels, baby romaine lettuce, and chicken breasts,” said Ted Allen in my kitchen once, in my dreams.

This week’s challenge was “Mystery Ingredients” so I had Nick run to the store and buy some ingredients for me, without my supervision. He came home with several fun ingredients and then split them up into Appetizer, Dinner, and Dessert rounds for me. I did this challenge “Chopped-style” so I still had access to a basic pantry.

This round I was super pumped about, because who doesn’t love pretzel crusted chicken! Plus the pretzels are flavored with garlic and Parmesan, so I knew the chicken would taste extra good. First I pulsed the pretzels into a fine powder using a food processor.

I then quickly breaded the chicken in the pretzel after dredging it in egg. I repeated those steps until my chicken has a nice, thick breading.

Then I shallow fried the chicken strips until they were cooked through. While the chicken strips were frying, I made a quick dressing for the romaine lettuce by whisking together some vinegar, pepper, and miso paste.

I used the remaining Greek yogurt and some Muenster cheese from the appetizer round to dress the salad. I know the judges would take off points for just making a salad, but I was hoping my dressing would be enough to make them forget!

I also served the remaining dressing as a dipping sauce with the chicken strips.

The judge, Nick, concluded that I need to make pretzel chicken a regular occurrence for dinner because it was that good. He also noted that he would eat the Greek yogurt dressing on “just about anything – I would even drink it.” Okay, maybe not drink it – but it was definitely delicious!

chicken mysterybox

Pretzel Crusted Chicken Breasts | Chopped at Home Challenge

The Starving Chef
Pretzel crusted chicken breasts made from mystery ingredients picked up at the store by my fiance.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course
Cuisine American, Dinner
Servings 4


  • 2 chicken breasts
  • 3 cups garlic Parmesan flavored pretzels
  • 1 egg
  • ½ cup vegetable oil for frying
  • 3 cups baby romain lettuce
  • ¼ cup plain Greek yogurt
  • 3 tablespoons white vinegar
  • 2 teaspoons black pepper
  • 2 teaspoons miso paste
  • salt & pepper to taste


  • In a large skillet, heat the oil over high heat. Use a food processor to pulse the pretzels into a powder. Whisk the egg in a small bowl. Cut the chicken into long strips.
  • Dip the chicken strips into the egg then into the powdered pretzels, then back into the egg and back into the pretzels for a thick breading. Fry each strip in the skillet for 3-4 minutes per side, until the breading is golden brown and the chicken is cooked through.
  • While the chicken is cooking, whisk together the Greek yogurt, white vinegar, pepper and miso paste. Gently toss the romaine lettuce in the half of the dressing so it is completely covered. Garnish the salad with any remaining Muenster cheese and croutons.
  • Reserve any remaining sauce for dipping the chicken in. Serve alongside the appetizer round, and enjoy!
Keyword chicken, Parmesan, pretzel
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