Recipe for Pretzel Crusted Chicken - WFSB 3 Connecticut

Recipe for Pretzel Crusted Chicken

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WEST HARTFORD, CT (WFSB) - Here is the recipe for the Pretzel Crusted Chicken by The Cheesecake Factory 


  • 9 oz. Pretzels (Sticks or Twists)
  • 2 oz. Panko Breadcrumbs
  • 30 ea. Chicken Breasts, cut into pieces 1” wide x 4”- 5” long
  • 30 ea. Bamboo Skewers (6”)
  • 2 oz. All-Purpose Flour
  • 6 fz. Buttermilk
  • As Needed Canola Oil
  • 1 cup Honey Mustard Sauce
  • 1 cup Ranch Dressing


Place the pretzels into a food processor or crush by hand into very, very small pieces.

Place the crushed pretzels and panko breadcrumbs into mixing bowl. Gently mix the crushed pretzels and panko together until evenly combined.

Gently flatten the thicker ends of the chicken pieces. Skewer each chicken portion (lengthwise, 1 chicken portion per skewer).

Dredge the chicken into the seasoned flour shaking off any excess. Dip the floured chicken skewer into the buttermilk coating it evenly all over. Finally dip the skewer into the pretzel/breadcrumb mixture until it is completely coated. Gently press the pretzel mixture into the chicken to help it hold. Place the breaded chicken skewers into the refrigerator for at least 1 hour before serving.

Heat the canola oil to 350°F in a deep fry pan or skillet. Carefully place the breaded chicken skewers into the hot oil (a few at a time) and cook until dark brown and crispy.

Ladle the honey mustard sauce and ranch dressing into small sauce dishes. Place the sauces onto a large platter.

Makes 30 skewers

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