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Pretzel-crusted chicken Recipe

American · Main course · 35 min total

Crispy, salty, and savory, this pretzel-crusted chicken is a fun twist on classic breaded chicken. The crushed pretzels create a crunchy coating that pairs perfectly with a tangy honey mustard dip.

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1 cup crushed pretzels (about 2 cups whole mini pretzels)
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 tablespoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper
• 3 tablespoons vegetable oil
• Optional: honey mustard for dipping

Instructions

1. Preheat oven to 400°F (200°C). Place a wire rack over a baking sheet and set aside.
2. Place crushed pretzels in a shallow dish. In another shallow dish, combine flour, garlic powder, paprika, and black pepper. In a third shallow dish, whisk eggs with Dijon mustard.
3. Pat chicken breasts dry and season lightly with salt. Dredge each breast in flour mixture, shaking off excess. Dip into egg mixture, then press into pretzel crumbs, coating evenly.
4. Heat oil in a large oven-safe skillet over medium-high heat. Add chicken and cook until golden brown, about 2-3 minutes per side.
5. Transfer skillet to oven and bake until chicken is cooked through (internal temperature 165°F), about 15-18 minutes.
6. Let rest 5 minutes before serving. Serve with honey mustard if desired.

Tips

• For extra crunch, use salted pretzels and crush them coarsely.
• Leftover chicken can be stored in the refrigerator for up to 3 days; reheat in a 350°F oven to maintain crispiness.
• Try using pretzel sticks or twists for different textures.

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