Pretzel Crusted Chicken

Pretzel crusted chicken makes a flavorful and fast weeknight dinner! My recipe is kid-friendly, can be baked or pan fried, and includes an irresistible honey mustard sauce.

Recipe includes a how-to video!

Course Dinner, Main Course, Main Dish

Cuisine American

Prep Time 15

Cook Time 16

Total Time 31

Servings -4 servings (see note)

Calories 1139kcal

Author Sam Merritt

Equipment

Ingredients

For the honey mustard sauce

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

For the chicken

3 cups (130 g) pretzels (I recommend using the tiny twists)
¾ teaspoon table salt
¼ teaspoon ground black pepper
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon smoked paprika
1 lb (453 g) chicken breast or chicken tenders
⅓ cup (42 g) all-purpose flour
1 large egg
1 Tablespoon dijon mustard
1 Tablespoon honey
2 Tablespoons salted butter melted

Instructions

Preheat oven to 400F (205C) and line a baking sheet with parchment paper (alternatively lightly grease with butter). Set aside.
Make the honey mustard sauce: Whisk together the mayonnaise, honey, dijon mustard, white vinegar and cayenne pepper in a small dish. Cover and refrigerate until ready to serve.
2 Tablespoons mayonnaise, 2 Tablespoons honey, 2 Tablespoons Dijon mustard, 1 teaspoon white vinegar, ⅛ teaspoon cayenne pepper
Crush pretzels: Place pretzels in a food processor and pulse until broken into fine pieces (alternatively, place the pretzels in a plastic bag and beat with a rolling pin until thoroughly crushed). Pour into a shallow dish and set aside.
3 cups pretzels
Prepare the flour coating: In another shallow dish, whisk together flour, salt, pepper, onion powder, garlic powder, and paprika. Set aside.
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
Prepare egg dip. In another shallow dish, whisk together egg, dijon mustard, and honey.
1 large egg, 1 Tablespoon dijon mustard, 1 Tablespoon honey
Prepare the chicken: If using chicken breast, use a sharp knife to cut each breast into cutlets (cut in half lengthwise and, if needed, pound to an even thickness).
1 lb chicken breast or chicken tenders
Pat the chicken dry then dredge through the flour mixture until completely coated, then dip in the egg, making sure the entire piece of chicken is completely coated in egg, then finally coat with the pretzel mixture, ensuring the chicken is completely coated.
Bake: Transfer chicken cutlet to prepared baking sheet and repeat until all chicken is coated, spacing at least 2” (5cm) apart on baking sheet. Drizzle chicken with melted butter then transfer to center rack of 400F (205C) preheated oven and bake until chicken is cooked to 165F (74C) when the center is checked with a meat thermometer (about 15-16 minutes for tenders, 16-18 for chicken breast.)
2 Tablespoons salted butter

Video

Notes

To pan fry:

Follow instructions through step 6. Add 2-3 Tablespoons of avocado (or other neutral cooking oil) to a 10” skillet and heat over medium heat until shimmering. Add chicken to pan, allowing at least 1” of space between pieces (cook in batches if needed). Cook approximately 2-3 minutes per side, ensuring chicken is cooked through with an instant read thermometer (must read 165F/74C). Remove to a paper towel lined plate, wipe out the skillet, add new oil, and repeat until all chicken has been cooked.

Storing

Store leftovers in an airtight container in the refrigerator for up to 4 days. Chicken is best reheated until warmed through in a 350F oven or in the air fryer.

Servings

This recipe easily feeds my family (2 adults and 2 children) but you may want to double it if feeding 4 adults.

Nutrition