This Pretzel and Asiago Crusted Chicken is the perfect combination of crunchy, savory, and cheesy goodness. Chicken thighs or breasts are pounded thin, coated in a flavorful pretzel and Asiago crust, then fried until golden brown and finished in the oven. The pretzels give the chicken an irresistible crunch, while the Asiago adds a deliciously nutty flavor. Serve with a honey-mustard sauce for a meal that will have everyone asking for seconds.

Table of Contents

• Ingredients you will need for Pretzel and Asiago Crusted Chicken
• How to make this Pretzel and Asiago Crusted Chicken
• Tips and tricks to make the best Pretzel Crusted Chicken
• FAQ

Ingredients you will need for Pretzel and Asiago Crusted Chicken

Here’s what you’ll need to make this delicious dish:

• 1 kg chicken (thighs or breasts)
• 3 eggs
• 1 tbsp Dijon mustard
• 200g pretzels, crushed finely
• ¾ cup grated Asiago cheese
• 1 tbsp paprika
• 1 tbsp onion powder
• Canola oil for frying

How to make this Pretzel and Asiago Crusted Chicken

1. Prepare the Chicken:
   
   Trim any excess fat off the chicken thighs. Place each piece between two pieces of plastic wrap and pound with a meat mallet until evenly flattened. If using chicken breasts, cut them in half lengthwise to create two flat pieces.

2. Set Up Coating Stations:
   
   In a shallow dish (such as a pie plate), whisk together the eggs and Dijon mustard. In a second shallow dish, combine the crushed pretzels, Asiago cheese, paprika, and onion powder.

3. Coat the Chicken:
   
   Dredge each piece of chicken in the egg mixture, shaking off any excess. Transfer the chicken to the pretzel mixture and press the coating firmly onto the chicken, ensuring it is well covered. Transfer the coated chicken to a baking sheet and repeat with all pieces.

4. Fry the Chicken:
   
   Preheat the oven to 350°F (175°C). Heat 3 tablespoons of canola oil in a non-stick skillet over medium heat. Fry the chicken, a few pieces at a time, until golden brown on both sides. Transfer the fried chicken to a baking sheet and repeat with the remaining pieces, adding more oil as needed.

5. Bake the Chicken:
   
   Once all the chicken is fried, place it in the preheated oven and bake for 12 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C).

6. Serve:
   
   Serve the Pretzel and Asiago Crusted Chicken with your favorite honey-mustard sauce for dipping.

Tips and tricks to make the best Pretzel Crusted Chicken

• Use a food processor for crushing pretzels: To get finely crushed pretzels, pulse them in a food processor until they reach a breadcrumb-like texture.
• Pound the chicken evenly: This ensures the chicken cooks evenly when frying and baking.
• Don’t overcrowd the pan: Fry the chicken in batches to avoid lowering the oil temperature, which can prevent the chicken from getting crispy.
• Make it your own: You can substitute the Asiago with Parmesan or another hard cheese for a different flavor twist.

FAQ

Can I use a different type of cheese?

Yes, you can substitute Asiago with Parmesan, Pecorino Romano, or another hard cheese you prefer.

Can I bake the chicken without frying it?

Yes! For a healthier option, you can bake the chicken directly in the oven at 375°F (190°C) for 20-25 minutes, flipping halfway through for even crispiness.

How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to retain the crispy texture.

Can I use chicken tenders instead of thighs or breasts?

Absolutely! Chicken tenders work well with this recipe and require less pounding for even cooking.

And that’s it for this Pretzel and Asiago Crusted Chicken! If you make it, please tag me on Pinterest or Instagram so I can see! For more delicious dinner recipes, check out my other dishes here. Feel free to leave any questions, comments, or reviews—I’d love to hear from you!