Description

This Pretzel Crusted Chicken recipe offers a crunchy, flavorful twist on classic baked chicken. The chicken is coated with a zesty honey mustard egg dip, then crusted with finely crushed pretzels seasoned with aromatic spices, and finally baked to golden perfection. Served with a tangy honey mustard sauce, this dish is perfect for a quick weeknight dinner or casual entertaining with its crispy texture and balanced sweet-spicy flavors.

Ingredients

Honey Mustard Sauce

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

Pretzel Crust

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

Chicken Preparation

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

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Instructions

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 aside.
Make Honey Mustard Sauce: In a small bowl, whisk together mayonnaise, honey, Dijon mustard, white vinegar, and cayenne pepper. Cover and refrigerate until serving time to let flavors meld.
Crush Pretzels: Use a food processor to pulse pretzels into fine crumbs, or place pretzels in a plastic bag and crush with a rolling pin until finely broken. Transfer to a shallow dish.
Prepare Flour Coating: In another shallow dish, mix together flour, salt, black pepper, onion powder, garlic powder, and smoked paprika. Set aside.
Prepare Egg Mixture: In a separate shallow dish, whisk the egg with Dijon mustard and honey until fully blended.
Prepare Chicken: If using chicken breasts, slice each breast into cutlets by halving lengthwise and pound to even thickness if necessary. Pat dry with paper towels.
Coat Chicken: Dredge each chicken piece first in the seasoned flour mixture, ensuring full coverage. Dip into the egg mixture next, coating completely, then press into the crushed pretzels until fully coated.
Bake: Arrange coated chicken pieces on the prepared baking sheet spaced 2 inches apart. Drizzle melted butter over the chicken. Bake in the center rack of the preheated oven for 15-16 minutes for tenders or 16-18 minutes for chicken breasts, until the internal temperature reaches 165°F (74°C).

Notes

Use tiny pretzel twists for the best crust texture.
Ensure chicken pieces are patted dry for better adhesion of coatings.
Do not overcrowd the baking sheet; space chicken for even baking and crisping.
Use a meat thermometer to check for doneness to avoid dry chicken.
The honey mustard sauce can be made ahead and refrigerated for up to 2 days.

Prep Time: 10 minutes
Cook Time: 18 minutes
Category: Main Course
Method: Baking
Cuisine: American