1 1/2 lb boneless, skinless chicken thighs (could also use breasts)
1 cup buttermilk
1 tablespoon ground mustard (powder, like Colman’s)
1 teaspoon granulated garlic
1 teaspoon paprika
freshly ground black pepper
6 large sourdough hard pretzels (I used these)
NOTE: THIS MUST BE DONE THE DAY BEFORE COOKING
Cut the thighs in half or bite-sized pieces. Place in a resealable bag. Add the buttermilk, mustard powder, pepper, and granulated garlic squish the bag around to evenly distribute all ingredients. Refrigerate overnight.
The next day:
Heat 1/2 inch canola oil in a large, heavy pan.
Break the pretzels into small pieces. Place in a food processor to pulse into crumbs. Pour into a shallow bowl or plate. Dredge the chicken bits in the pretzels crumbs. Fry, turning once until golden brown and fully cooked about 5-8 minutes. Drain on paper towel-lined plates. Serve immediately.
Another fun pretzel-mustard-chicken recipe: Pretzel & Mustard Spiked Chicken Burgers.