I was in New Mexico a couple weeks ago and witnessed the beautiful fall colors in my home state. The Cottonwood trees along the Rio Grande were especially gorgeous in their golden yellow hue while traveling I 25 through Albuquerque. This past week here in Kansas the trees have peaked and very pretty as well. I’m slow to get back in the kitchen and been enjoying the easy comfort foods that I used to enjoy back home. One of my favorites is “Crumb Chicken” which my Mom used to make often. Now remember, this was a long time ago on the farm when we didn’t worry so much about fats and cholesterol. She would cut up a whole chicken and dip each piece in melted butter, then in crushed cornflake crumbs and bake it until it was as crisp as fried chicken. Oh, it was so good! I make my own version but a bit healthier than Mom used to make. I found these Pretzel Crisps that make a flavorful crumb coating for chicken. Instead of melted butter, I used buttermilk which coats the chicken and keeps it moist and tender.
Very simple ingredients. Some crumbs of your choice (I used Pretzel Crisps), buttermilk and buttermilk ranch dressing mix. I used boneless skinless thigh meat but you could use boneless chicken breasts as well.
Since the crisps were Buffalo flavored, I made some wing sauce to go with the chicken.
Buffalo Pretzel Chicken
4 large Chicken Thighs or Chicken Breasts, boneless and skinless
1 1/2 cups Pretzels or Pretzel Crisps (I used Buffalo flavored crisps)
1/2 cup Buttermilk
1 teaspoon Buttermilk Ranch Dressing Mix
Olive Oil for Drizzling
Run Pretzel Crisps through a food processor until you have 1 1/2 cups. Blend until you have the desired consistency of crumbs. Mix together the buttermilk and dressing mix. Dip chicken pieces into buttermilk mixture on both sides, then into the pretzel crumb mixture.
Place chicken on a baking sheet with cooking spray. Bake at 425 degrees for 30 minutes or until the crumb coating is browned and crisp. Serve with Wing Sauce if desired
Makes 4 servings