Pretzel Crusted Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4
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Calories
447 kcal
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Course
Main Course
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Cuisine
American
Pretzel Crusted Chicken
Description
This recipe uses thin chicken breasts seasoned with salt, black pepper, and garlic powder, which are then dredged in flour, dipped in a honey-mustard mixture, and pressed into a coating of panko breadcrumbs combined with crushed pretzels. This multi-step breading builds a textured crust that crisps nicely when baked.
Baked at 400°F on a wire rack above a baking sheet, the chicken cooks evenly with air circulation around it, resulting in a golden crust and tender interior. The honey mustard glaze, prepared with honey, Dijon mustard, olive oil, lemon juice, garlic, and seasonings, is divided so some is used for coating before baking and some is reserved for dipping at the table, lending sweet and tangy notes.
Serving the chicken immediately after baking keeps the crust crisp. The recipe suggests checking the internal temperature with a thermometer to ensure it reaches 165°F for safe consumption. Leftovers can be refrigerated and reheated with attention to maintain the coating's texture.
Ingredients
- 3 tablespoons honey
- 1/4 cup Dijon mustard
- 1 tablespoon Dijon mustard optional, grainy
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic minced
- salt to taste
- black pepper
- garlic powder
- 16 ounces chicken breast pounded thin
- 1/2 cup flour
- 1 cup panko breadcrumbs
- 1 cup pretzels crushed
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Place a wire rack over the top of a large rimmed baking sheet and set aside.
- In a small bowl, mix together the honey, mustards, olive oil, lemon juice, and garlic. Season with salt and pepper and divide in half. Set aside one half for serving and dipping later.
- Season the chicken with salt, pepper, and garlic powder. Prepare a bowl for the flour, a separate bowl with the other half of the honey mustard, and a separate bowl combining the panko and crushed pretzels.
- Dredge the seasoned chicken breasts in the flour, shaking off the excess. Next, dip in the honey mustard, shaking off the excess. Finally, press the chicken into the mixture of the panko and pretzels then place on top of the prepared rack.
- Bake in the preheated oven until golden brown, about 18-25 minutes, depending on the size of the chicken breasts. Serve fresh from the oven with the remaining honey mustard.
- Serve fresh from the oven with the remaining honey mustard.
Notes
- Pat chicken dry before seasoning and coating to promote crispiness.
- Pound chicken breasts evenly to ensure tender, uniform cooking.
- Use a meat thermometer to check doneness; chicken should reach 165°F internally.
- Store leftovers and honey mustard sauce in airtight containers in the refrigerator for up to three days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 447 kcal
% Daily Value*
| Calories | 447kcal | 22% |
| Carbohydrates | 53g | 18% |
| Protein | 30g | 60% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 72mg | 24% |
| Sodium | 715mg | 30% |
| Potassium | 514mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 35IU | 1% |
| Vitamin C | 5mg | 6% |
| Calcium | 48mg | 5% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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