Description
Crispy Southern-Style Keto Pretzel Chicken offers a gluten-free pretzel crust on juicy chicken tenders, combined with a sweet-honey glaze for a satisfying crunch. Ready in 30 minutes, it’s a quick and healthy low-carb dinner option.
Ingredients
4 boneless, skinless chicken breasts or tenders
4 cups (5 oz) mini pretzels
1/2 tsp kosher salt
4 large eggs
3 tbsp honey, divided into 2 portions
1/2 cup mayonnaise
1 tbsp Dijon mustard
Oil for frying
Instructions
In a food processor, pulse mini pretzels until fine crumbs (90 seconds)
In a large bowl, whisk eggs with 1.5 tbsp honey
In another bowl, combine mayonnaise and Dijon mustard
Set up three breading stations: pretzel crumbs (1 shallow dish), egg-honey mixture (second dish), and mayonnaise-Dijon (third dish)
Coat each chicken tender: dredge in egg-honey, press into pretzel crumbs, dip in mayonnaise-Dijon, then re-press into pretzel crumbs
Heat oil in a skillet over medium-high until shimmering. Test oil temperature by dripping a pretzel crumb; if it sizzles, proceed
Fry chicken tenders in batches, 4-5 minutes per side or until golden and cooked through
Notes
Mix breading ingredients thoroughly before coating
Test oil temperature by dropping a pretzel crumb; if it sizzles and floats, oil is ready
Score thick chicken pieces with a knife for even cooking
For a less sweet version, use a keto-friendly sweetener in place of honey (1:1 ratio) and reduce coating time by 1-2 minutes
Substitute crushed zwieback for pretzels, adding 1/4 tsp MSG to enhance flavor
Serve with low-carb coleslaw, roasted veggies, or Caesar salad for a complete meal
Cool completely before refrigerating in an airtight container for up to 3 days. Reheat in a 350°F oven for best results
- Prep Time: 15
- Cook Time: 20
- Category: Main dish
- Method: Frying
- Cuisine: Southern