Copycat Parker's – Pretzel Chicken Strips Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g chicken breast fillets, cut into strips</li><li class="ingredients-single-item">200g pretzels (hard sourdough type)</li><li class="ingredients-single-item">120g all-purpose flour</li><li class="ingredients-single-item">2 large eggs</li><li class="ingredients-single-item">60ml milk</li><li class="ingredients-single-item">2 tsp garlic powder</li><li class="ingredients-single-item">1 tsp onion powder</li><li class="ingredients-single-item">1 tsp paprika</li><li class="ingredients-single-item">1/2 tsp black pepper</li><li class="ingredients-single-item">1/4 tsp cayenne pepper (optional)</li><li class="ingredients-single-item">30ml vegetable oil or cooking spray</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Food processor or resealable bag and rolling pin</li><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Wire cooling rack</li><li class="equipment-single-item">Parchment paper</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 200°C and line a baking sheet with parchment paper. Place a wire rack on top of the baking sheet – this elevates the chicken strips allowing hot air to circulate underneath, resulting in a crispier coating on all sides.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Place the pretzels in a food processor and pulse until they're broken down into fine crumbs with some small pieces remaining for texture. Alternatively, place pretzels in a resealable bag and crush with a rolling pin. The varying sizes of crumbs will create a more interesting texture on your finished chicken strips.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Set up your coating station with three shallow dishes: In the first dish, place the flour mixed with garlic powder, onion powder, paprika, black pepper, and cayenne (if using). In the second dish, whisk together eggs and milk until well combined. In the third dish, spread your pretzel crumbs.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Pat the chicken strips dry with paper towels – this is crucial for helping the coating adhere properly. Removing excess moisture ensures the flour sticks well to the chicken surface rather than turning gummy.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Dredge each chicken strip first in the seasoned flour, shaking off any excess. Next, dip into the egg mixture, allowing any excess to drip off. Finally, press firmly into the pretzel crumbs, ensuring all sides are well coated. The pressure helps the crumbs adhere better to create that signature crunchy crust.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Arrange the coated chicken strips on the wire rack, leaving space between each piece to allow for even air circulation. Lightly drizzle or spray the strips with oil – this helps the coating brown beautifully and creates a crispier texture similar to frying, but with less fat.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake in the preheated oven for 18-20 minutes, or until the chicken is cooked through (internal temperature of 74°C) and the pretzel coating is golden brown and crispy. Flip the strips halfway through cooking for even browning.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Let the chicken strips rest for 3-5 minutes before serving. This brief resting period allows the juices to redistribute throughout the meat, resulting in juicier chicken strips. Serve warm with your favorite dipping sauces such as honey mustard, ranch, or barbecue sauce.</li></ol>