This Pretzel Crusted Chicken is a fun twist on traditional fried chicken. The pretzel crust delivers a satisfying crunch with every bite, while the tender chicken inside stays juicy and flavorful. The honey mustard sauce perfectly complements the savory crust, offering a tangy and slightly sweet flavor that elevates the whole dish. It’s an easy-to-make meal that requires just 25 minutes of prep and delivers on both taste and texture. Plus, it’s versatile enough to serve for a cozy family dinner or pack into wraps for a quick and tasty lunch.
Ingredients
For the Honey Mustard Sauce:
5 tbsp full-fat mayonnaise
3 tbsp honey
1 tbsp Dijon mustard
1 tbsp classic yellow mustard
1 tsp apple cider vinegar
1/8 tsp onion powder
1/8 tsp garlic powder
For the Chicken:
100g (3.5 oz) pretzels
2 chicken breasts (250g / 9 oz each)
35g (1/4 cup) plain flour
2 eggs, beaten
2 tsp paprika
3/4 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp oregano
1/2 tsp black pepper
1/4 tsp cayenne pepper
180ml (3/4 cup) vegetable oil (or as needed)
Flaky sea salt, to serve
Finely diced fresh chives, to serve
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Prepare the Honey Mustard Sauce: In a bowl, mix together the mayonnaise, honey, Dijon mustard, yellow mustard, apple cider vinegar, onion powder, and garlic powder. Adjust the flavors to your liking by adding more honey for sweetness or more mustard for tang. Set aside.
Prepare the Pretzel Crust: Crush the pretzels into coarse crumbs using a food processor or by placing them in a plastic bag and crushing them with a rolling pin. Set aside.
Set Up the Breading Station: Set up three shallow dishes:
One with flour.
One with beaten eggs.
One with the crushed pretzel mixture, seasoned with paprika, salt, garlic powder, onion powder, oregano, black pepper, and cayenne pepper.
Prep the Chicken: Slice the chicken breasts into cutlets (or leave them whole, depending on your preference). Dredge each chicken cutlet first in the flour, then dip in the beaten eggs, and finally coat with the pretzel crumb mixture, pressing gently to ensure the crumbs stick.
Cook the Chicken: Heat the vegetable oil in a large skillet over medium heat until it reaches about 180°C (350°F). Fry the chicken cutlets in batches, cooking for about 3-4 minutes on each side until golden brown and cooked through.
Serve: Remove the chicken from the pan and drain on a paper towel-lined plate. Serve immediately with the honey mustard sauce on the side. Garnish with flaky sea salt and finely diced chives.
Servings and Timing
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 4
Variations
Add Spice to the Chicken: For extra heat, increase the cayenne pepper or add a pinch of red pepper flakes to the pretzel crust.
Baked Version: If you prefer to bake the chicken instead of frying, preheat the oven to 400°F (200°C). Place the coated chicken on a baking sheet and bake for 20-25 minutes, flipping halfway through.
Vegetarian Option: Try using a meat substitute like a breaded tofu or veggie patty in place of the chicken for a vegetarian-friendly version.
Storage/Reheating
Storage: Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat the chicken in a 350°F (175°C) oven for about 10 minutes to keep it crispy. You can also microwave the chicken, but it may lose some of its crispiness.
FAQs
Can I make the pretzel crust ahead of time?
Yes, you can crush the pretzels and mix them with the spices ahead of time. Just store the mixture in an airtight container until you’re ready to use it.
Can I use store-bought honey mustard sauce?
While you can use store-bought honey mustard sauce, the homemade version in this recipe adds a fresh, customizable flavor that complements the crispy chicken beautifully.
Can I use a different type of mustard?
Yes, you can swap Dijon mustard for spicy mustard or even whole-grain mustard for added texture and flavor.
How do I know when the chicken is cooked through?
The chicken should be golden brown on both sides and reach an internal temperature of 165°F (75°C) when checked with a meat thermometer.
Can I use frozen chicken for this recipe?
It’s best to use thawed chicken for the best texture and even cooking. If you need to use frozen chicken, make sure to thaw it completely before cooking.
Can I use pretzel crisps instead of pretzels?
Yes, pretzel crisps work just as well for the crust. Simply crush them into coarse crumbs as you would with regular pretzels.
Can I make this recipe gluten-free?
Yes, you can use gluten-free pretzels and flour to make this dish gluten-free. Be sure to check the labels of the ingredients you’re using.
How can I make this recipe healthier?
You can reduce the amount of oil by pan-searing the chicken in a non-stick skillet, or you can bake the chicken for a lower-fat option. Additionally, using a lighter mayonnaise or Greek yogurt for the sauce would cut down on calories.
Can I serve this dish with sides?
Yes, this chicken pairs beautifully with roasted vegetables, a fresh salad, or mashed potatoes. For a lighter option, try serving it with steamed broccoli or a quinoa salad.
What can I do with leftover honey mustard sauce?
Leftover honey mustard sauce can be stored in the refrigerator for up to a week. It’s great as a dip for veggies, a dressing for salads, or a sauce for sandwiches.
Conclusion
This Pretzel Crusted Chicken with Honey Mustard Sauce is a perfect combination of crispy, savory, and sweet flavors that everyone will love. Whether served with sides for a full dinner or used in wraps for a quick lunch, this dish is sure to be a hit. With its easy-to-follow instructions and the irresistible crunch of the pretzel crust, this meal is both comforting and satisfying. Enjoy!
Enjoy crispy, crunchy, and tender Pretzel Crusted Chicken with a creamy honey mustard sauce. This easy-to-make recipe is the perfect blend of savory and sweet, offering a satisfying meal with minimal prep. Perfect for dinner or lunch wraps!
Ingredients
For the Honey Mustard Sauce:
5 tbsp full-fat mayonnaise
3 tbsp honey
1 tbsp Dijon mustard
1 tbsp classic yellow mustard
1 tsp apple cider vinegar
1/8 tsp onion powder
1/8 tsp garlic powder
For the Chicken:
100g (3.5 oz) pretzels
2 chicken breasts (250g / 9 oz each)
35g (1/4 cup) plain flour
2 eggs, beaten
2 tsp paprika
3/4 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp oregano
1/2 tsp black pepper
1/4 tsp cayenne pepper
180ml (3/4 cup) vegetable oil (or as needed)
Flaky sea salt, to serve
Finely diced fresh chives, to serve
Instructions
Prepare the Honey Mustard Sauce: In a bowl, mix together mayonnaise, honey, Dijon mustard, yellow mustard, apple cider vinegar, onion powder, and garlic powder. Adjust flavors to taste and set aside.
Prepare the Pretzel Crust: Crush the pretzels into coarse crumbs using a food processor or rolling pin. Set aside.
Set Up the Breading Station: Prepare three shallow dishes: one with flour, one with beaten eggs, and one with the pretzel crumb mixture (seasoned with paprika, salt, garlic powder, onion powder, oregano, black pepper, and cayenne).
Prep the Chicken: Slice chicken breasts into cutlets. Dredge each piece in flour, dip in beaten eggs, and coat with the pretzel mixture, pressing gently to ensure the crumbs stick.
Cook the Chicken: Heat vegetable oil in a large skillet over medium heat (about 180°C/350°F). Fry the chicken for 3-4 minutes on each side until golden and cooked through.
Serve: Remove from pan and drain on paper towels. Serve with honey mustard sauce on the side and garnish with flaky sea salt and fresh chives.
Notes
Add Spice to the Chicken: Increase cayenne pepper or add red pepper flakes for a spicier version.
Baked Version: Bake the chicken at 400°F (200°C) for 20-25 minutes, flipping halfway through.
Vegetarian Option: Use breaded tofu or veggie patties for a vegetarian version.
