Description
Crispy and flavorful pretzel-crusted chicken baked to perfection and served with a tangy honey mustard sauce. This easy recipe combines crunchy crushed pretzels with a blend of spices to create a delicious coating on tender chicken breast or tenders, making a perfect weeknight dinner for two.
Ingredients
Honey Mustard Sauce
- 2 Tablespoons mayonnaise
- 2 Tablespoons honey
- 2 Tablespoons Dijon mustard
- 1 teaspoon white vinegar
- ⅛ teaspoon cayenne pepper
Coating
- 3 cups pretzels (tiny twists recommended)
- ¾ teaspoon table salt
- ¼ teaspoon ground black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ⅓ cup all-purpose flour
- 1 large egg
- 1 Tablespoon Dijon mustard
- 1 Tablespoon honey
- 2 Tablespoons salted butter (melted)
Protein
- 1 lb chicken breast or chicken tenders
Instructions
- Preheat Oven: Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper or lightly grease it with butter. Set aside to prepare the chicken and coatings.
- Make Honey Mustard Sauce: In a small bowl, whisk together mayonnaise, honey, Dijon mustard, white vinegar, and cayenne pepper. Cover and refrigerate the sauce until ready to serve alongside the chicken.
- Crush Pretzels: Place pretzels in a food processor and pulse until finely crushed. Alternatively, place pretzels in a sealed plastic bag and crush thoroughly with a rolling pin. Pour crushed pretzels into a shallow dish and set aside.
- Prepare Flour Mixture: In a separate shallow dish, combine the flour, salt, black pepper, onion powder, garlic powder, and smoked paprika. Whisk together evenly and set aside.
- Prepare Egg Dip: Whisk together the egg, Dijon mustard, and honey in another shallow dish until smooth.
- Prepare Chicken: If using chicken breasts, cut each breast into cutlets by slicing in half lengthwise and pounding to an even thickness if needed. Pat the chicken pieces dry with paper towels to ensure coatings stick well.
- Coat Chicken: Dredge each chicken piece first in the flour mixture, coating it completely. Then dip into the egg mixture, making sure every part is covered. Finally, press the chicken into the crushed pretzels, fully coating the piece in the pretzel crumbs.
- Bake: Arrange the coated chicken pieces on the prepared baking sheet, spacing them at least 2 inches (5 cm) apart. Drizzle the melted butter evenly over the chicken. Place on the center rack of the preheated oven and bake until the internal temperature reaches 165°F (74°C). This will take about 15-16 minutes for chicken tenders and 16-18 minutes for cutlets.
- Serve: Remove the chicken from the oven and let it rest briefly before serving. Serve with the chilled honey mustard sauce on the side for dipping.
Notes
- Use tiny pretzel twists for the best texture and coating adherence.
- For even cooking, pound chicken cutlets to uniform thickness.
- Check internal temperature with a meat thermometer to ensure safety and juicy chicken.
- Can be served with a side of veggies or a fresh salad for a complete meal.
- Leftover sauce can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
