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Pretzel Crusted Chicken Recipe

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4.2 from 4 reviews

This Pretzel Crusted Chicken recipe features tender chicken breasts coated in a crunchy, savory pretzel crust and baked to perfection. Paired with a tangy honey mustard sauce, this easy-to-make dish delivers a delightful blend of textures and flavors perfect for a quick weeknight dinner.

Ingredients

Honey Mustard Sauce

  • 2 Tablespoons mayonnaise
  • 2 Tablespoons honey
  • 2 Tablespoons Dijon mustard
  • 1 teaspoon white vinegar
  • ⅛ teaspoon cayenne pepper

Crust and Coating

  • 3 cups pretzels (tiny twists recommended)
  • ¾ teaspoon table salt
  • ¼ teaspoon ground black pepper
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ⅓ cup all-purpose flour
  • 1 large egg
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon honey
  • 2 Tablespoons salted butter (melted)

Chicken

  • 1 lb chicken breast or chicken tenders

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper or lightly grease it with butter. Set this aside for later use.
  2. Make Honey Mustard Sauce: In a small bowl, whisk together mayonnaise, honey, Dijon mustard, white vinegar, and cayenne pepper until smooth. Cover and refrigerate the sauce until ready to serve.
  3. Crush Pretzels: Place pretzels in a food processor and pulse until finely crushed into small pieces. Alternatively, place pretzels inside a plastic bag and crush using a rolling pin. Pour crushed pretzels into a shallow dish and set aside.
  4. Prepare Flour Coating: In another shallow dish, whisk together the flour, table salt, black pepper, onion powder, garlic powder, and smoked paprika. Set aside for dredging.
  5. Prepare Egg Dip: In a separate shallow dish, whisk together the egg, 1 tablespoon Dijon mustard, and 1 tablespoon honey until thoroughly combined.
  6. Prepare Chicken Cutlets: If using chicken breasts, cut each breast into cutlets by slicing each breast in half lengthwise. Pound to an even thickness if necessary for uniform cooking. Pat the chicken dry with paper towels.
  7. Coat Chicken: Dredge each chicken piece first in the flour mixture, ensuring full coverage. Next, dip the floured chicken into the egg mixture, coating completely. Finally, press each piece into the crushed pretzel mixture, making sure the entire surface is coated.
  8. Bake Chicken: Arrange the coated chicken cutlets on the prepared baking sheet, spacing them at least 2 inches apart. Drizzle melted butter over the chicken. Bake in the preheated oven for 15-16 minutes if using tenders, or 16-18 minutes if using chicken breasts, until the internal temperature reaches 165°F (74°C) as measured with a meat thermometer.

Notes

  • Use tiny twisted pretzels for the best texture and coverage.
  • Ensure the chicken pieces are of even thickness for uniform cooking.
  • Check internal temperature to avoid undercooking or overcooking.
  • Butter drizzle before baking helps crisp up the pretzel crust.
  • Sauce can be made ahead and refrigerated for convenience.

Find it online: https://yumntasty.com/pretzel-crusted-chicken-recipe/