It is 6pm. You are tired. Dinner needs to happen fast.
This pretzel crusted chicken is the answer to your busy weeknight. It brings a salty, golden crunch that feels special but stays simple. Your family will love the texture and the sweet honey mustard dip.
Why You Will Love This Recipe
This recipe is a total winner for busy fall nights. The pretzel coating stays extra crispy in the oven. You get all the satisfying crunch of fried chicken without the messy oil. It is a healthy way to serve a family favorite.
The balance of salty pretzels and sweet honey mustard is perfect. Even picky eaters will ask for seconds. It uses basic pantry staples you likely have right now. You can have a restaurant-quality meal on the table in under an hour.
Simple Cooking Steps
Making this dish is very straightforward and fun. You will set up a simple breading station. This keeps the process organized and clean. Even if you are a beginner, you can master this easy method quickly.
The secret is pressing the pretzels firmly into the chicken. This ensures every bite is covered in salty goodness. Using a wire rack helps the heat circulate. This makes the bottom just as crispy as the top.
Ingredients You Will Need
These ingredients are simple and easy to find at any grocery store.
- 4 boneless, skinless chicken breasts (approximately 6 oz each)
- 2 cups salted pretzels, finely crushed
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 tablespoon Dijon mustard (for egg wash)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/3 cup mayonnaise
- 2 tablespoons honey
- 2 tablespoons Dijon mustard (for sauce)
- 1 tablespoon yellow mustard
- 1 teaspoon apple cider vinegar
Step-by-Step Directions
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper or a wire rack set over a baking sheet.
- Prepare three shallow bowls for the breading station: the first with flour mixed with garlic powder, paprika, and black pepper; the second with eggs whisked together with 1 tablespoon of Dijon mustard; the third with the crushed pretzels.
- Dredge each chicken breast in the seasoned flour, shaking off any excess.
- Dip the floured chicken into the egg mixture until fully coated.
- Press the chicken firmly into the crushed pretzels, ensuring an even and thick coating on all sides.
- Place the coated chicken onto the prepared baking sheet.
- Bake for 20 to 25 minutes, or until the internal temperature reaches 165°F (74°C) and the pretzel crust is golden brown.
- While the chicken bakes, whisk together the mayonnaise, honey, 2 tablespoons Dijon mustard, yellow mustard, and apple cider vinegar in a small bowl until smooth.
- Let the chicken rest for 5 minutes before serving alongside the honey mustard sauce.
Best Ways to Enjoy It
Serve this chicken warm while the crust is at its peak crunch. It pairs beautifully with a fresh garden salad or steamed green beans. For a cozy comfort meal, try it with creamy mashed potatoes. The honey mustard sauce is great for dipping or drizzling.
If you are meal prepping, slice the chicken over a grain bowl. It stays delicious even at room temperature. Set the table and enjoy a stress-free family dinner together tonight.
How to Store Leftovers
Place any extra chicken in an airtight container in the fridge. It will stay fresh for up to three days. To keep the crust nice and crispy, avoid the microwave for reheating. Instead, warm it in a 350°F oven for about 10 minutes.
This helps the pretzels crisp back up perfectly. You can also freeze the cooked chicken for later. Just thaw it in the fridge overnight before reheating. This makes future weeknight dinners even faster and easier.
Tips for Best Results
- Use a rolling pin to crush pretzels in a sealed bag.
- Do not crush the pretzels into a fine powder.
- Keep some small chunks for the best crunchy texture.
- Pat the chicken dry with paper towels before flouring.
- Always use a meat thermometer to check for doneness.
- For a holiday twist, use honey-wheat pretzels.
- Double the sauce recipe because everyone will want more.
- Let the chicken rest so the juices stay inside.
Ways to Switch It Up
- Use gluten-free pretzels to make this recipe gluten-friendly.
- Swap the chicken breasts for tender chicken strips instead.
- Add a pinch of cayenne to the flour for heat.
- Try maple syrup in the sauce for a deeper sweetness.
- In summer, serve with a cold and zesty coleslaw.
Common Questions
Can I make this ahead of time?
You can crush the pretzels and mix the sauce early. However, bread the chicken right before baking for the best crunch. This prevents the pretzels from getting soft or soggy.
What if my pretzels won’t stick?
Make sure you dip the chicken thoroughly in the egg wash. Press the pretzels down with your palms with firm pressure. This helps the coating bond to the meat perfectly.
Will kids actually eat the mustard?
Most kids love this sauce because the honey makes it sweet. If they are very picky, serve it with plain ketchup. The salty pretzel crust is usually a huge hit alone.
I hope this crunchy pretzel chicken brings some joy to your busy table. It is the perfect way to make a simple weeknight feel like a treat. Happy cooking!
— Lidia
Pretzel Crusted Chicken with Honey Mustard Sauce
Ingredients
- 4 boneless , skinless chicken breasts (approximately 6 oz each)
- 2 cups salted pretzels, finely crushed
- 1/2 cup all -purpose flour
- 2 large egg s
- 1 tablespoon Dijon mustard (for egg wash)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/3 cup mayonnais e
- 2 tablespoons hone y
- 2 tablespoons Dijon mustard (for sauce)
- 1 tablespoon yellow mustard
- 1 teaspoon apple cider vinegar
Instructions
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper or a wire rack set over a baking sheet.
- Prepare three shallow bowls for the breading station: the first with flour mixed with garlic powder, paprika, and black pepper; the second with eggs whisked together with 1 tablespoon of Dijon mustard; the third with the crushed pretzels.
- Dredge each chicken breast in the seasoned flour, shaking off any excess.
- Dip the floured chicken into the egg mixture until fully coated.
- Press the chicken firmly into the crushed pretzels, ensuring an even and thick coating on all sides.
- Place the coated chicken onto the prepared baking sheet.
- Bake for 20 to 25 minutes, or until the internal temperature reaches 165°F (74°C) and the pretzel crust is golden brown.
- While the chicken bakes, whisk together the mayonnaise, honey, 2 tablespoons Dijon mustard, yellow mustard, and apple cider vinegar in a small bowl until smooth.
- Let the chicken rest for 5 minutes before serving alongside the honey mustard sauce.
