Pretzel Chicken

Mostly down to preference, slice each breast into thinner slabs- I aim for maybe 1/4" thick. Too thick might turn rubbery/ take too long to cook and too thin will be dry. Then you want to prepare your 3-stage breading station- flour, egg, and smashed pretzels, each in a bowl/container large enough to toss in a few slices of chicken at a time. Prepare each station as follows: Flour: Season with salt, pepper, garlic powder, onion powder, etc. to your liking. Eggs: Whisk. (Pro move: Sprinkle some drops of egg into the flour mixture to make some crunchy bits.) Pretzels: Turn them to dust. I like using a rolling pin. Find a good balance where there are still some small pieces of pretzel left (crunchy) but not too many (won't coat chicken enough). Add some (not too much) flour or standard breadcrumbs to the pretzels to help fill gaps and get a good coating on the chicken.

Each slice of chicken breast gets coated in flour (press, then shake off excess), dunked in the egg, and then covered in the pretzel dust (press, then shake off excess). Use one hand for wet and the other for dry (assuming you have two hands. If not, maybe use tongs) unless you want your hand to get breaded.

Time to fry! Aim for 350F using a thermometer or just feel it out with your third eye (or throw some loose breading into the oil and if it bubbles then you're good to go). If the oil starts to smell then turn down the flame. Remember- the temperature of the oil will drop when you add the chicken, so compensate for that. Fry on either side until golden, maybe 30-60 seconds, not sure, never timed it. Place on wire rack to drain/cool (paper towel underneath). Optional: sprinkle with kosher/flaky salt to taste while still hot. Enjoy. My go to dips are sriracha, honey garlic mayo, hot honey... or eat it with ketchup, see if I care.