"
Perfect crunch with juicy chicken inside!|BBQ sauce worth making extra portions!|Kids demolished these in minutes flat!|Restaurant quality but so simple!|Pretzel coating is genius cooking hack!|Make double batch next time!|Better than any takeaway version!|Freezes beautifully for quick dinners!
"
Pretzel Chicken Strips Recipe
Learn how to make crispy, crunchy pretzel-coated chicken strips with homemade BBQ sauce. This quick and easy recipe transforms ordinary chicken into something extraordinary with the perfect pretzel coating that seals in moisture while providing amazing texture. The ultimate crowd-pleaser!
<ul class="ingredients-main-list">
<li class="ingredients-single-item">700g chicken breast fillets, cut into strips</li>
<li class="ingredients-single-item">200g salted pretzels</li>
<li class="ingredients-single-item">100g plain flour</li>
<li class="ingredients-single-item">2 large eggs</li>
<li class="ingredients-single-item">1 tbsp Dijon mustard</li>
<li class="ingredients-single-item">1 tsp garlic 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">1/2 tsp salt</li>
<li class="ingredients-single-item">Vegetable oil for frying</li>
<li class="ingredients-single-item">250ml tomato passata</li>
<li class="ingredients-single-item">3 tbsp brown sugar</li>
<li class="ingredients-single-item">2 tbsp apple cider vinegar</li>
<li class="ingredients-single-item">1 tbsp Worcestershire sauce (ensure it's fish-based, not containing alcohol)</li>
<li class="ingredients-single-item">1 tsp smoked paprika</li>
<li class="ingredients-single-item">1/2 tsp garlic powder</li>
<li class="ingredients-single-item">1/2 tsp onion powder</li>
<li class="ingredients-single-item">1/4 tsp cayenne pepper (optional)</li>
</ul>
<ol class="no-list-style">
<li class="MethodStepper">
<h4 class="step-title">Step 1</h4>
Start by preparing your chicken. Pat the chicken breast fillets dry with kitchen paper – this is important, mate, as it helps the coating stick better. Slice them into even strips about 2cm wide. You want them all roughly the same size so they cook evenly.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 2</h4>
Now for the pretzel coating. Place the pretzels in a food processor and pulse until you have a mixture of fine crumbs with some slightly larger pieces for extra texture. If you don't have a food processor, no worries - just pop them in a sealed plastic bag and bash them with a rolling pin until crushed. Transfer to a wide, shallow dish.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 3</h4>
Set up your coating station with three dishes: one with the flour mixed with the garlic powder, paprika, salt and pepper; another with the eggs whisked together with the Dijon mustard; and the third with your pretzel crumbs. Make sure each dish is wide enough to fit your chicken strips.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 4</h4>
Working with one chicken strip at a time, dredge it first in the seasoned flour, shaking off any excess. Then dip it into the egg mixture, making sure it's fully coated. Finally, press it into the pretzel crumbs, turning and pressing gently to ensure the crumbs adhere all over. Place on a clean plate and repeat with the remaining chicken strips.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 5</h4>
Pour enough vegetable oil into a large, deep frying pan to reach about 1cm up the sides. Heat over medium-high heat until it reaches about 180°C – if you don't have a thermometer, test by dropping in a few pretzel crumbs; they should sizzle and bubble immediately but not burn.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 6</h4>
Carefully add the chicken strips to the hot oil in batches – don't overcrowd the pan or the temperature will drop and they won't crisp up properly. Fry for about 3-4 minutes on each side until they're deep golden brown and cooked through (the internal temperature should reach 75°C). Transfer to a plate lined with kitchen paper to drain excess oil.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 7</h4>
While the chicken is cooking or just before, make your BBQ sauce. In a small saucepan, combine the tomato passata, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, and cayenne pepper (if using). Bring to a gentle simmer over medium heat, stirring occasionally.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 8</h4>
Let the sauce simmer for about 10-15 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon. It should reduce by about a third and become glossy. If it gets too thick, you can add a splash of water. Taste and adjust the seasoning if needed – you might want more sweetness or acidity.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 9</h4>
Serve the hot pretzel chicken strips immediately with the BBQ sauce on the side for dipping. The contrast between the crunchy, salty pretzel coating and the sweet, tangy BBQ sauce is absolutely gorgeous. If you want to make this a full meal, serve with some fresh coleslaw or a simple green salad.
</li>
</ol>
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Guilty Chef FAQ for
Parker's
Pretzel Chicken Strips Recipe
What ingredients are used in Pretzel Chicken Strips from Parker's?
Parker's Pretzel Chicken Strips require chicken breast fillets, salted pretzels, flour, eggs, Dijon mustard, spices (garlic powder, paprika, pepper, salt), and vegetable oil. The homemade BBQ sauce needs tomato passata, brown sugar, apple cider vinegar, Worcestershire sauce, and additional spices.
How to cook Pretzel Chicken Strips from Parker's at home?
Learn how to cook Pretzel Chicken Strips from Parker's by coating chicken strips in seasoned flour, egg mixture, and crushed pretzels before shallow-frying until golden brown. The signature taste comes from the crunchy pretzel coating and homemade BBQ sauce made with tomato passata, brown sugar, vinegar and spices simmered until glossy and thick.
What's the best way to crush pretzels for chicken coating?
For the perfect pretzel coating, use a food processor to pulse pretzels until you have a mixture of fine crumbs with some larger pieces for extra texture. Alternatively, place pretzels in a sealed plastic bag and crush with a rolling pin for a more rustic crumb texture.
Can I bake these pretzel-coated chicken tenders instead of frying?
Yes, you can bake these pretzel-coated tenders at 200°C for 20-25 minutes until crispy and cooked through. Spray or brush with a little oil beforehand to help them crisp up. While baking produces a slightly different texture than frying, it's a healthier alternative with less mess.
What makes pretzel coating better than regular breadcrumbs for chicken?
Pretzel coating delivers superior crunch and a distinctive salty flavour that regular breadcrumbs lack. The dense texture of pretzels creates a thicker crust that seals in moisture, resulting in juicier chicken. The coating also has better heat resistance, maintaining crispiness longer after cooking.
More Recipes from
Parker's
The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe is inspired by the flavours of this restaurant's dishes and has been independently developed for home cooking. It is not an exact match to the proprietary recipe used by the restaurant. This website is not affiliated with or endorsed by the restaurant.
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"700g chicken breast fillets, cut into strips",
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"1 tsp paprika",
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"text": "Start by preparing your chicken. Pat the chicken breast fillets dry with kitchen paper – this is important, mate, as it helps the coating stick better. Slice them into even strips about 2cm wide. You want them all roughly the same size so they cook evenly."
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{
"@type": "HowToStep",
"name": "Make Pretzel Coating",
"text": "Now for the pretzel coating. Place the pretzels in a food processor and pulse until you have a mixture of fine crumbs with some slightly larger pieces for extra texture. If you don't have a food processor, no worries - just pop them in a sealed plastic bag and bash them with a rolling pin until crushed. Transfer to a wide, shallow dish."
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"@type": "HowToStep",
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"text": "Working with one chicken strip at a time, dredge it first in the seasoned flour, shaking off any excess. Then dip it into the egg mixture, making sure it's fully coated. Finally, press it into the pretzel crumbs, turning and pressing gently to ensure the crumbs adhere all over. Place on a clean plate and repeat with the remaining chicken strips."
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},
{
"@type": "HowToStep",
"name": "Serve",
"text": "Serve the hot pretzel chicken strips immediately with the BBQ sauce on the side for dipping. The contrast between the crunchy, salty pretzel coating and the sweet, tangy BBQ sauce is absolutely gorgeous. If you want to make this a full meal, serve with some fresh coleslaw or a simple green salad."
}
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"datePublished": "2024-05-12",
"reviewBody": "BBQ sauce worth making extra portions! I've tried many homemade BBQ sauce recipes but this one hits all the right notes - tangy, sweet and just the right thickness. The pretzel coating on the chicken is genius too.",
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"@type": "Review",
"author": "Sven Johansson",
"datePublished": "2024-05-15",
"reviewBody": "Kids demolished these in minutes flat! As a father of three picky eaters, finding recipes they all enjoy is rare, but these chicken strips were a unanimous hit. Will definitely make again, probably doubling the recipe next time.",
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"datePublished": "2024-05-17",
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"datePublished": "2024-05-19",
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}
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