Pretzel Crusted Chicken is a delightful twist on a classic dish, combining crunchy, golden pretzel coating with juicy, tender chicken for a meal that’s both comforting and exciting. The salty pretzel crust pairs perfectly with the savory chicken, creating a harmony of flavors that’s hard to resist. Ready in just 31 minutes, this recipe is perfect for busy weeknights or impressing guests with minimal effort.
Each bite offers a satisfying contrast of textures—crispy on the outside, succulent on the inside—while the rich, buttery notes of the pretzel crust elevate the dish to something truly special. Whether served with a tangy dipping sauce or a fresh side salad, this meal is sure to become a new favorite. It’s comfort food with a gourmet twist, ready to wow your taste buds in no time!
Ingredients for Pretzel Crusted Chicken
- For the Honey Mustard Sauce:
- 2 Tablespoons mayonnaise
- 2 Tablespoons honey
- 2 Tablespoons Dijon mustard
- 1 teaspoon white vinegar
- ⅛ teaspoon cayenne pepper (optional, for a hint of spice)
- For the Chicken:
- 3 cups (130 g) pretzels (tiny twists work best)
- 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
Step-by-Step Instructions
- Preheat the oven: Set your oven to 400°F (205°C). Line a baking sheet with parchment paper or lightly grease it with butter. Set aside.
- Make the honey mustard sauce: In a small bowl, whisk together mayonnaise, honey, Dijon mustard, white vinegar, and cayenne pepper. Cover and refrigerate until ready to serve.
- Crush the pretzels: Place pretzels in a food processor and pulse until finely crushed (or place in a plastic bag and crush with a rolling pin). Pour into a shallow dish and set aside.
- Prepare the flour coating: In another shallow dish, whisk together flour, salt, pepper, onion powder, garlic powder, and smoked paprika. Set aside.
- Prepare the egg dip: In a third shallow dish, whisk together the egg, Dijon mustard, and honey.
- Prepare the chicken: If using chicken breast, cut each breast into cutlets (slice lengthwise and pound to an even thickness if needed). Pat the chicken dry.
- Coat the chicken: Dredge each piece of chicken in the flour mixture, then dip into the egg mixture, and finally coat with the crushed pretzels, ensuring full coverage.
- Bake: Place the coated chicken on the prepared baking sheet, spacing at least 2” (5 cm) apart. Drizzle with melted butter. Bake in the preheated oven until the chicken reaches an internal temperature of 165°F (74°C), about 15-16 minutes for tenders or 16-18 minutes for chicken breast.
- Serve: Remove from the oven and let rest for 2-3 minutes. Serve with the chilled honey mustard sauce.
Perfect Pairings: Sauce and Serving Ideas
While the honey mustard sauce is a classic match for this Pretzel Crusted Chicken, you can also try ranch dressing, spicy aioli, or even a tangy barbecue sauce for a twist. Serve the chicken alongside steamed green beans, roasted sweet potatoes, or a fresh garden salad for a complete meal. For a fun presentation, slice the chicken into strips and serve with dipping sauces as an appetizer!
Storage and Reheating Tips
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken on a baking sheet and warm in a 350°F (175°C) oven for about 10 minutes, or until heated through. Avoid microwaving to keep the pretzel crust crispy. For longer storage, freeze the cooked chicken in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months.
Recipe Variations to Try
Switch up the flavors by using gluten-free pretzels or panko breadcrumbs for a different texture. For a spicier kick, add cayenne pepper or chili powder to the flour coating. You can also experiment with different sauces, like a maple mustard glaze or a creamy garlic Parmesan dip. If you’re short on time, skip cutting the chicken and use pre-cut tenders instead!
Time-Saving Tips for Busy Cooks
To speed up prep, crush the pretzels in advance and store them in an airtight container. You can also mix the flour coating and honey mustard sauce the night before. If you’re using chicken tenders, they’ll cook faster than chicken breasts, saving you a few minutes. For an even quicker option, use pre-made honey mustard dressing instead of making your own.
Pretzel Crusted Chicken
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 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 chicken breast or chicken tenders
- ⅓ cup 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.
- 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.
- Prepare the flour coating: In another shallow dish, whisk together flour, salt, pepper, onion powder, garlic powder, and paprika. Set aside.
- Prepare egg dip. In another shallow dish, whisk together egg, dijon mustard, and 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).
- 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.)