Spiced Pretzel Crisp Chicken with Polenta

I have been recently searching for food competitions online and I came across one that looked interesting, mainly because of the winner perks. This competition was put on by the Food Network and was called the Pretzel Crisps Appetizer Challenge.

I had so much fun working with the crisps. The crisps are very tasty and low in fat! Double whammy!  Below is the recipe I chose to submit for the competition. This is definitely one of my better chicken recipes, in my opinion! Wish me luck in the competition! Fingers crossed…. I get the win!!

The chicken is beer battered and then rolled in the Pretzel Crisps. Most people don’t think to crush their favorite chips or crackers and use them as an outer layer for their chicken. It turned out very tasty and the chicken stayed very moist! I was worried about the cook time for the chicken because I bought thin-sliced chicken breasts versus the natural thicker breasts. The chicken breasts came out perfect! This recipe will be a fun one for all chicken lovers!

Spicy Pretzel Crisp Chicken with Polenta

Spiced Pretzel Crisp Chicken with Polenta

Servings: 10 servings (Half the ingredients for 5 people)

Total Time: 1 hour 10 minutes

Ingredients:

4 1/3 cups of flour

2 Egg Yolks (beaten)

1 1/2 cups of beer

7.2 Oz Bag of Pretzel Chips (I used the Parmesan flavored – green bag chips)

1/4 cup Onion Flakes

Red Pepper Flakes  (as desired)

2 cups Quick Polenta

2 Tbsp Butter

2 Tbsp. Garlic Salt

1 Tbsp. Paprika

3 Tbsp. Poultry Seasoning

Black Pepper

Directions:

In a medium mixing bowl stir together 3 cups of flour, garlic salt, 1 tbsp of black pepper, paprika, and poultry seasoning to make the dry mix. Once mixed well place on a flat tray.

In another medium sized mixing bowl stir together 1 1/3 cup of flour, salt, 1/4 teaspoon black pepper, egg yolks, and beer. Once completely mixed, put it next to the dry mix.

Take a tray and line it with foil so you have that ready for your chicken to go into the oven.

In a sauce pot boil 3 1/2 cups of water. then pour the polenta in and add the butter in after about ten minutes. Let the polenta cook for an additional 10 minutes on low heat stirring occasionally. Preheat the oven for the chicken at this point to bake at 400 degrees.

While the polenta is cooking, lets make the last part of the chicken process. In a ziploc bag take half the bag of Pretzel chips and close it. Make sure it’s sealed properly so nothing comes out. Take your rolling pin or anything hard and long and roll it over the bag until everything is crushed to desired “breadcrumb” look. Once finished with that, place that next to the wet mix for the chicken. Don’t forget to go back and check on the polenta and stir it a bit. It should be done by this point. If it is not just be sure you leave it a few extra minutes, but not too long or you might burn the bottom!

Take your chicken and dab with your hand a little bit of water on each side. Not too much just a dab. Then place that into the dry mix (step one) Cover both sides thoroughly and make sure after, you shake it to get the excess flour off.

Dip those pieces that have the dry mix on them, into the wet mix. Make sure you drip the excess wet mix off before continuing to the next part.

Next, lay the chicken pieces into the pretzel mix and cover generously. I made sure every inch was covered.

Place onto your prefoiled tray or wire-tray and stick into the oven for 15-25 minutes. (15minutes if your breasts are thin and 25 if they are much thicker)

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I took the polenta and placed them into cupcake holders, but you may use whichever shape or dish you prefer. The polenta is hot and will cool down and set into the shape you place it into. Once you are finished placing your polenta into your desired dish, let it cool, but do not place into the fridge. After ten minutes, if you wish to serve the dishes later or tomorrow, then you may place it in the fridge.

Once the chicken is done, slice the pieces at an angle and place atop the polenta to serve.

Sliced Chicken

chicken with polenta

Spiced Pretzel Crisp Chicken with Polenta
 
Prep time

Cook time

Total time

 

Shruti’s Di Di:
Recipe type: Meat
Serves: 10

Ingredients:
  • 4⅓ cups Flour
  • 2 Egg Yolks (beaten)
  • 1½ cups Beer (I used Blue Moon)
  • 7.2 Oz Bag Pretzel Chips
  • ¼ cup Onion Flakes
  • Red Pepper Flakes – as desired
  • 2 cups Quick Polenta
  • 2 Tbsp Butter
  • 2 Tbsp. Garlic Salt
  • 1 Tbsp. Paprika
  • 3 Tbsp. Poultry Seasoning
  • black pepper

Directions:
  1. In a medium mixing bowl stir together 3 cups of flour, garlic salt, 1 tbsp of black pepper, paprika, and poultry seasoning to make the dry mix. Once mixed well place on a flat tray.
  2. In another medium sized mixing bowl stir together 1⅓ cup of flour, salt, ¼ teaspoon black pepper, egg yolks, and beer. Once completely mixed, put it next to the dry mix.
  3. Take a tray and line it with foil so you have that ready for your chicken to go into the oven.
  4. In a sauce pot boil 3½ cups of water. then pour the polenta in and add the butter in after about ten minutes. Let the polenta cook for an additional 10 minutes on low heat stirring occasionally. Preheat the oven for the chicken at this point to bake at 400 degrees.
  5. While the polenta is cooking, lets make the last part of the chicken process. In a ziploc bag take half the bag of Pretzel chips and close it. Make sure it’s sealed properly so nothing comes out. Take your rolling pin or anything hard and long and roll it over the bag until everything is crushed to desired “breadcrumb” look. Once finished with that, place that next to the wet mix for the chicken. Don’t forget to go back and check on the polenta and stir it a bit. It should be done by this point. If it is not just be sure you leave it a few extra minutes, but not too long or you might burn the bottom!
  6. Take your chicken and dab with your hand a little bit of water on each side. Not too much just a dab. Then place that into the dry mix (step one) Cover both sides thoroughly and make sure after, you shake it to get the excess flour off.
  7. Dip those pieces that have the dry mix on them, into the wet mix. Make sure you drip the excess wet mix off before continuing to the next part.
  8. Next, lay the chicken pieces into the pretzel mix and cover generously. I made sure every inch was covered.
  9. Place onto your pre-foiled tray or wire-tray and stick into the oven for 15-25 minutes. (15minutes if your breasts are thin and 25 if they are much thicker)
  10. I took the polenta and placed them into cupcake holders, but you may use whichever shape or dish you prefer. The polenta is hot and will cool down and set into the shape you place it into. Once you are finished placing your polenta into your desired dish, let it cool, but do not place into the fridge. After ten minutes, if you wish to serve the dishes later or tomorrow, then you may place it in the fridge.
  11. Once the chicken is done, slice the pieces at an angle and place atop the polenta to serve.

 
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Shruti's Di Di

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