Espresso and Lime

1 Crush 6 ounces of pretzels down to a fine texture and transfer them into a wide dish
2 Add 2 teaspoons of dried parsley, 1 teaspoon of paprika, 1 teaspoon of chili powder, 1 teaspoon of cumin, 1 teaspoon of garlic powder, 1 teaspoon of onion powder and 1/2 teaspoon of black pepper in with the crushed pretzels and mix to combine
3 Whisk 2 large eggs in a separate wide dish and season with a pinch of salt and black pepper
4 Cut both chicken breasts in half horizontally and pound each portion out thin
5 Add 1/4” of canola oil into a wide skillet and place over medium to medium high heat
6 While the oil warms up, dip each chicken portion into the egg and allow the excess to fall off
7 Transfer the egg coated chicken into the pretzel mixture and press to ensure that the chicken is well coated
8 Place the coated chicken into the warm oil and cook for 2-3 minutes or until the underside is golden brown
9 Carefully flip the chicken and cook on the other side for 2-3 minutes or until both sides are golden brown and the chicken is cooked through to an internal temperature of 165 degrees
10 Transfer the cooked chicken onto a paper towel lined plate to remove excess oil
11 Enjoy!