Sweet and Savory Fried Chicken Recipe

As you can probably surmise, I’m always screwing around in the kitchen, looking for a different way to do prepare something.  Today I stumbled onto a method that I think is good enough to share.

Someone gave me a canister of “honey wheat” pretzels, which ordinarily I wouldn’t think of buying or consuming, I generally like my sweet and savory flavors to keep their distance from each other.  I sampled a couple, they weren’t that bad, nor that sweet, and I was getting ready to make some fried chicken when the proverbial light bulb went off – why not use the pretzels as fried chicken coating?  So I did, and the results were delightful.

Here’s the dope:

  • 1 C pulsed fine honey wheat pretzels
  • 1 T Tony Chachere Creole Seasoning
  • 1 C  plain flour
  • 2  eggs beaten
  • 2 C your preferred frying oil
  • Chicken parts of your choosing

Pour the plain flour onto a plate

Beat the eggs and pour onto a plate

Combine the pretzel flour and creole seasoning in a plastic bag

Dredge the chicken pieces in flour, dredge in the egg was, and toss into the bag that has the pretzel mix.  Shake vigorously.

Bring the oil to frying temp in a deep pan, and place the chicken pieces in to fry.  Turn frequently and cook to your preferred temp.

I cooked legs and wings about 12 minutes and boneless breasts about 18, which is a little longer than most recipes suggest, but the thick coating keeps the meat moist, even with these cooking times.

Remove from heat, let cool on a rack for ten minutes prior to consuming.

I really enjoyed this ‘mistake’,  the coating was not to thick, not to thin, there was a hint of sweetness from the honey pretzels, and a little salty kick from the Creole seasoning.  Give it a try!

Fried Chicken Recipe

Fried Chicken Recipe