Pat the chicken breasts dry with paper towels.

If the chicken is too thick, pound it to an even thickness (about 1/2 inch) using a meat mallet.

Season the chicken generously with salt, pepper, garlic powder, onion powder, and paprika.

Place the pretzels in a large zip-top bag and seal it tightly.

Use a rolling pin or a meat mallet to crush the pretzels into fine crumbs. Alternatively, use a food processor, being careful not to over-process.

Pour the crushed pretzels into a shallow dish and season with salt, pepper, garlic powder, and any other spices you like.

Prepare a breading station with three shallow dishes: one with all-purpose flour, one with the egg wash (eggs and milk/buttermilk whisked together), and one with the crushed pretzel crumbs.

Dredge each chicken breast in the flour, making sure to coat it evenly. Shake off any excess flour.

Dip the chicken into the egg wash, ensuring it’s fully coated.

Dredge the chicken in the crushed pretzel crumbs, pressing the crumbs onto the chicken to help them adhere. Make sure the chicken is completely covered in pretzel crumbs.

To Fry: Heat about 1/2 inch of oil in a large skillet over medium-high heat. Once the oil is hot (around 350°F or 175°C), carefully place the breaded chicken breasts in the skillet, being careful not to overcrowd it. Cook for about 5-7 minutes per side, or until the chicken is golden brown and cooked through (internal temperature reaches 165°F or 74°C). Remove the chicken from the skillet and place it on a wire rack to drain excess oil.

To Bake: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Place the breaded chicken breasts on the prepared baking sheet. Drizzle the chicken with a little oil. Bake for 20-25 minutes, or until the chicken is cooked through and the coating is golden brown. For extra crispiness, you can broil the chicken for the last 1-2 minutes, but watch it closely to prevent burning.

Let the chicken rest for a few minutes before slicing.