Pretzel Crusted Chicken
User Reviews
4.3
8 reviews
Good
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Prep Time
15 mins
-
Cook Time
16 mins
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Total Time
31 mins
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Servings
2 -4 servings (see note)
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Calories
1139 kcal
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Course
Main Course, Dinner
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Cuisine
American
Pretzel Crusted Chicken
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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!
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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 black pepper ground
- 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 egg large
- 1 Tablespoon Dijon mustard
- 1 Tablespoon honey
- 2 Tablespoons butter melted, salted
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.)
Equipments used:
Notes
- 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.
- 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.
- This recipe easily feeds my family (2 adults and 2 children) but you may want to double it if feeding 4 adults.
Nutrition Information
Show Details
Serving
1serving
Calories
1139kcal
(57%)
Carbohydrates
141g
(47%)
Protein
67g
(134%)
Fat
34g
(52%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
10g
(59%)
Monounsaturated Fat
9g
(45%)
Trans Fat
1g
(50%)
Cholesterol
263mg
(88%)
Sodium
3084mg
(129%)
Potassium
1247mg
(27%)
Fiber
6g
(24%)
Sugar
29g
(58%)
Vitamin A
861IU
(17%)
Vitamin C
6mg
(7%)
Calcium
85mg
(9%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 2-4 servings (see note)
Amount Per Serving
Calories 1139 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 1139kcal | 57% |
| Carbohydrates | 141g | 47% |
| Protein | 67g | 134% |
| Fat | 34g | 52% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 263mg | 88% |
| Sodium | 3084mg | 129% |
| Potassium | 1247mg | 27% |
| Fiber | 6g | 24% |
| Sugar | 29g | 58% |
| Vitamin A | 861IU | 17% |
| Vitamin C | 6mg | 7% |
| Calcium | 85mg | 9% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
8 reviews
Good
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