1 Cup U-Bake Pretzel Crumbs (Use food processor)
1/4 Cup U-Bake Bacon Bits
1/2 Cup chopped fresh parsley
1/2 tsp U-Bake Salt
1/4 tsp fresh ground U-Bake Black Pepper
1 Cup U-Bake Fish Batter
3/4 Can Red Beer plus more as needed
3 T Unsalted Butter
3 T Vegetable Oil
6 boneless skinless chiken breast halves

Stir pretzel crumbs, bacon bits, parsley, salt and pepper together well in a bowl large enough to let you dip the chicken breasts into it.  Set aside.

In another bowl of the same size, whisk together Fish Batter and beer.  If mixture is too thick (should be the consistency of very lightly whipped cream), add a little more beer a tablespoon at a time.

Preheat oven to 375 degrees. Heat butter and oil in a large skillet over medium high heat. Dip each piece of chicken in batter mixture, letting excess drip off, then cover well with pretzel crumb mixture. Place in skillet and saute 2 minutes per side until golden brown.  Transfer to baking sheet and bake in oven for 5-7 minutes more.