Although I don’t eat gluten free, my husband does, so I’ve had to learn how to adjust my cooking. I found out about gluten-free pretzels— and I know it sounds crazy, but I’m addicted to them. A few non-GF people told me they won’t make this recipe without GF pretzels because they add great flavor and texture. I have to agree!
Dredge chicken in flour, then in eggs, then in pretzel crumbs. Let it sit for a few minutes.
Heat oil in a large frying pan over medium–high heat. Add breaded chicken and pan-fry until crisp, about four minutes per side.
Prepare the dipping sauce. Whisk together maple syrup, mayonnaise, and Dijon mustard. Serve alongside chicken.