Gluten Free Pretzel Crusted Chicken Breasts
Recipe type: Main
Cuisine: Gluten and Dairy Free
I've been wanting to make Gluten Free Pretzel Crusted Chicken ever since I first tasted Glutino's gluten free pretzels. They have a deliciously Ritz-like flavor that I still have aspirations of using to top my poppyseed chicken (which I haven't figured out how to convert to gluten free AND dairy free yet), but either way, I wanted to use it as a breading. Given the exceptionally pricey nature of these pretzels (and the tiny size of the bags), I couldn't quite bring myself to just pulverize a new bag, so I've been saving the dregs of the last several bags. Tonight I finally had enough. Now, I regularly play around with new recipes and they usually turn out pretty well, but I don't often end up with a knock it out of the park, holy crap, why isn't there any MORE? kind of success. I LOVED this chicken. Definitely a keeper recipe. Update: My pal Susan Bischoff (author of the fantabulous Talent Chronicles) tested this out with regular pretzels and flour and got mixed reviews. She liked it. Her hubby didn't. So I'm not vouching for the results using anything other than the Glutino pretzels.
  • 2 chicken breasts
  • salt, pepper, and garlic powder
  • gluten free flour (enough for dredging)
  • 1 egg, beaten
  • Glutino gluten free pretzels, pulverized in the food processor (I had about ½ a cup of crumbs when I was done).
  1. Preheat oven to 400 degrees.
  2. Prepare your baking sheet with a baking rack over the top (this will enable the heat to circulate all around and for th coating to get crispy on all sides).
  3. Spray rack with cooking spray.
  4. Blitz your pretzels in the food processor until they're crumby.
  5. You're going to create a dredging station, a dish each for the flour, egg, and pretzels.
  6. Lightly season each chicken breast with salt, pepper, and garlic powder.
  7. Dredge each breast in gluten free flour. Shake off the excess.
  8. Dip in the egg.
  9. Dip in the pretzels.
  10. Bake for 30-35 minutes (depends on how thick your breasts are...mine were pretty thick at the thickest point).
Recipe by Kait Nolan at