One of my current snack obsessions is Pretzel Crisps.
I swear I go through one of the jumbo, Costco-sized bags of them within two weeks.
Usually, I dip them in something (literally ANY dip goes well with the plain flavored Pretzel Crisps) but then I end up snacking on them by themselves.
Just a girl, a big bag of Pretzel Crisps, and the world.
There’s only one problem: about a 1/4 of the bag ends up being crumbs. I don’t know why, but I had a hard time eating crumb versions of any crisp or chip. You can’t dip them very well, they’re hard to handle, and I just can’t get on board with dumping a bag of crumbs down my throat.
The solution: use the crumbs as a breading. I’ve used pretzel crumbs before for chicken tenders, but it didn’t work well because I used the pretzel twists. Even after smashing them, there were still big bits of pretzel that jutted out from the tenders.
Pretzel Thins/Crisps are perfect for coating. They cover a small surface area so even if there are larger pieces, it ends up crusting a protein extremely well.
Not to mention the fact that they get really crispy in the air fryer.
Now I know what I’m going to do with my 1/4 a bag of Pretzel crumbs from now on.
Pretzel-Crusted Chicken with Cheesy Mustard Sauce
A crispy, air-fried chicken breast coated in pretzel crumbs with a savory cheesy mustard sauce.
Ingredients
Directions
- Set up your dredging station: in a small bowl, whisk eggs together. In another bowl, stir together 1 cup flour with seasoned salt, pepper and garlic powder. In a third bowl, add pretzel crumbs.
- Dredge chicken first in seasoned flour, then dip in egg, then roll in pretzel crumbs. Place chicken in air fryer. Air fry for 10 minutes at 390 degrees, flipping halfway through. Check chicken to make sure internal temperature is 165 (you may need to air fry for a few more minutes).
- Make the cheesy mustard sauce: melt butter in a small saucepan over medium high heat. Whisk in flour and cook, whisking, for about a minute. Slowly stir in milk, whisking constantly. Add pepper and salt to taste and cook, stirring constantly, until thickened, about 2-3 minutes.
- Add mustard and cheese to sauce and remove from heat. Stir until cheese is melted and sauce is thick. Serve chicken with sauce on top of on the side.
