Place the Dot's Pretzels in a gallon size bag and seal with as much air as possible pressed out. Using a rolling pin , crush the pretzels until they are about a quarter of the size. (The smaller they are, the less likely they are to burn in the frying pan.)

Place the chicken breast on a cutting board and cover with plastic wrap. Pound the breast with the flat side of a meat tenderizer until it is about 1/2" thick. This will help the chicken cook faster and more evenly.

Slice the thinned chicken breast into tender-sized pieces. Coat with Dot's Pretzel rub if using. This will just enhance the flavor of the pretzel crust.

Fill 3 bowls - one with flour, one with egg, and one with pretzel crumbles. Season the egg and flour with salt and pepper to taste.

Move the chicken breasts from the flour to the egg to the pretzels.

Add avocado oil to a fry pan and begin to heat. The oil will be ready when bubbles start to form around the end of a wooden spoon. Get a plate ready, lined with paper towels to drain.

Fry chicken for about 4 minutes per side, until the internal temperature reaches 165°F. Cover the pan with a splatter screen while chicken cooks to prevent oil from spitting up. Place on paper towel lined plate to rest for about 2 minutes.

While the chicken is frying, mix together the ingredients for the ranch dressing in a small bowl.

Store any leftover dressing in an airtight container in the refrigerator for up to 7 days.