This Pretzel Roast Chicken is a dinner recipe worth celebrating

This Pretzel Roast Chicken is a dinner recipe worth celebrating

Pretzel Baked Chicken

Total time:30 minutes

Servings:6 to 8

Total time:30 minutes

Servings:6 to 8

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“Even on the days that are not delineated as holidays or holy days or special days, we must do special things for ourselves and those we hold dear,” writes Nicole A. Taylor in “Watermelon and Red Birds,” her cookbook devoted to the June feast. This Milanese-inspired recipe, from a chapter titled “Everyday Juneteenth,” happened by accident when Taylor needed more breadcrumbs but ran out of breadcrumbs, and is now what she considers “an accessible, faster version of Sunday night fried chicken.” .

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The pretzels are ground in a food processor to about the same size as panko bread crumbs, and the two combined form a crispy, crunchy coating for chicken cutlets seasoned with fish sauce. But what really makes this recipe stand out are the spices—celery seed, cumin seed, and onion powder—mixed into the coating, providing bursts of flavor when you bite into the chicken.

This recipe is one of those that Taylor keeps coming back to — in part because even her toddler will eat it — and it’s definitely one you’ll want to repeat often, too.

Storage: Store leftovers in the refrigerator for up to 3 days.

COMMENTS: For the best flavor, use olive oil, but you can also use canola or vegetable oil.

If you can’t find chicken breasts or if you have full size boneless chicken breasts on hand, you can thinly slice the breasts. Use a sharp chef’s knife to cut gently and evenly through the equator of each breast half, opening the meat like butterfly wings. Separate the halves into two cutlets, removing any visible fat.

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  • 2 pounds boneless, skinless chicken breasts
  • 2 tablespoons fish sauce
  • 1 cup all-purpose flour
  • 2 teaspoons fine salt, divided, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 2 large eggs
  • 2 tablespoons of water
  • 1 cup panko breadcrumbs
  • 4 ounces pretzel sticks, finely ground in a food processor (1 cup)
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon onion powder
  • 2 cups olive oil (see NOTES)

In a medium bowl, combine the chicken cutlets with the fish sauce and set aside.

Prepare three shallow bowls or baking dishes. Whisk the flour, 1/2 teaspoon salt and pepper all at once. In the next, whisk together the eggs and water to combine. In the third, stir together the panko, crushed pretzels, remaining 1 1/2 teaspoons salt, celery seed, cumin seed, and onion powder.

Heat the oil in a large skillet over medium heat. When some of the chicken coating/pretzel mixture falls into the pan and sizzles right away, the oil is ready. Place a wire rack on a large, rimmed baking sheet and set it next to the stove.

Meanwhile, dip each chicken breast in the flour mixture and shake off the excess; then dip in the egg wash, let the excess drip off; and finally dredge in the breadcrumb-pretzel mixture to coat.

Working in batches, add the chicken cutlets to the hot oil and cook until the breadcrumbs are golden brown and the cutlets reach 165 degrees on an instant-read thermometer, 2 to 4 minutes per side. Transfer to the rack and season with additional salt, as desired. Repeat with the remaining chicken. Serve hot.

Variables caused by frying make an analysis unreliable.

Adapted from “Watermelon and Red Birds” by Nicole Taylor (Simon & Schuster, 2022).

Tested by Aaron Hutcherson; e-mail questions to [email protected]

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