Description

This Pretzel Crusted Chicken recipe features tender chicken breasts or tenders coated in a crunchy, flavorful crust made from crushed pretzels and a blend of spices. Baked to perfection and served with a tangy honey mustard sauce, it’s a delicious twist on the classic breaded chicken, perfect for a family dinner or entertaining guests.

Ingredients

Scale

Honey Mustard Sauce

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

Crust & Coating

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

Main Ingredient

1 lb chicken breast or chicken tenders

Instructions

Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (205°C). Line a baking sheet with parchment paper or lightly grease it with butter, then set it aside.
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.
Crush Pretzels: Place pretzels into a food processor and pulse until finely crushed. Alternatively, you can put pretzels in a plastic bag and crush them with a rolling pin. Pour the crushed pretzels into a shallow dish and set aside.
Prepare Flour Coating: In another shallow dish, whisk together the all-purpose flour, salt, black pepper, onion powder, garlic powder, and smoked paprika. Set aside.
Prepare Egg Mixture: In a third shallow dish, whisk together the egg, Dijon mustard, and honey until combined.
Prepare Chicken: If using chicken breasts, slice each breast in half lengthwise to create cutlets. Pound them gently if needed to an even thickness. Pat each piece dry with paper towels.
Coat Chicken: Dredge each piece of chicken first in the flour mixture, making sure it is fully coated. Then dip into the egg mixture, ensuring it is completely covered. Finally, press into the crushed pretzels so the chicken is fully coated with the pretzel crust.
Bake Chicken: Place the coated chicken cutlets on the prepared baking sheet, spacing them at least 2 inches (5 cm) apart. Drizzle melted butter evenly over the chicken pieces. Bake on the center rack in the preheated oven for 15-16 minutes if using tenders, or 16-18 minutes for chicken breasts, until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer.

Notes

For best results, use tiny twist pretzels as they crush finer and adhere better.
To keep the coating extra crunchy, do not overcrowd the baking sheet.
You can prepare the honey mustard sauce a day ahead and keep it refrigerated.
If you don’t have a food processor, crushing pretzels with a rolling pin inside a sealed plastic bag works just as well.
Ensure chicken pieces are patted dry before coating for better adhesion.

Prep Time: 15 minutes
Cook Time: 16 minutes
Category: Main Course
Method: Baking
Cuisine: American

Keywords: pretzel crusted chicken, honey mustard chicken, baked chicken tenders, crunchy chicken recipe