A delightful twist on classic chicken, coated with a flavorful ranch pretzel crust.
Combine the crushed pretzels, ranch seasoning, grated Parmesan cheese, smoked paprika, and ground black pepper in a food processor. Pulse until the mixture resembles coarse crumbs.
Ensure the pretzels are evenly crushed for a consistent coating.
Transfer the pretzel mixture to a shallow dish. In another dish, place the plain Greek yogurt.
Using separate dishes helps keep the coating process clean and organized.
Heat the olive oil in a large skillet over medium heat.
Ensure the oil is hot enough to sizzle when the chicken is added.
Dip each chicken breast into the Greek yogurt, ensuring it is fully coated, then press it into the pretzel mixture, covering all sides.
Press the coating firmly onto the chicken for better adhesion.
Place the coated chicken breasts into the skillet and cook for 5-6 minutes on each side, or until golden brown and the internal temperature reaches 165°F.
Avoid overcrowding the skillet to ensure even cooking.
Remove the chicken from the skillet and place on a paper towel-lined plate to drain excess oil. Serve warm with your favorite dipping sauce.
Let the chicken rest for a few minutes before serving to retain its juices.
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