Pretzel Crusted Chicken

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Tender chicken coated in crushed pretzels and baked until golden and crispy for the ultimate crunchy weeknight dinner.

Prep Time20

Cook Time16

Total Time36

Course: Dinner, main dish

Cuisine: American

Keyword: honey mustard pretzel chicken, pretzel chicken, pretzel crusted chicken, pretzel crusted chicken recipe

Servings: servings

Author: Alyssa Rivers

Ingredients

2 boneless skinless chicken breasts
3 cups salted pretzels
⅓ cup flour
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper
2 eggs
1 tablespoon Dijon mustard
1 ½ cups oil for frying

Instructions

Cut 2 boneless skinless chicken breasts in half lengthwise, so you end up with 4 pieces. Place the chicken between two pieces of plastic wrap and use the flat side of a meat mallet to pound to an even ¼-inch thickness.
Place 3 cups salted pretzels in a food processor and pulse until they are coarsely ground. Place into a shallow dish.
To a shallow dish, add ⅓ cup flour, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon paprika, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir to combine.
Whisk together 2 eggs and 1 tablespoon Dijon mustard, and place in a shallow dish.
Dredge the cutlets, starting with the flour mixture. Coat them evenly. Next, dip the cutlets in the egg mixture, letting the excess egg drip off the chicken and back into the dish. Last, coat the chicken in the crushed pretzels, pressing the crumbs into the chicken to ensure they are evenly coated.
Heat 1 ½ cups oil in a large skillet over medium heat. Heat the oil to 325-350 degrees. You want the oil hot, but not so hot that it burns the pretzels before the chicken is cooked all the way through. Add 2 of the chicken cutlets, and cook for 3-4 minutes per side, until they are golden brown and crispy. Set aside on a wire rack to drain the excess oil. Repeat with the remaining cutlets. Serve with honey mustard sauce.

Video

Notes

Storage & Reheating Instructions

In the Refrigerator: Store leftovers in an airtight container for up to 4 days.
To Reheat: Reheat in the oven at 400°F for about 15 minutes, or in the air fryer at 375°F for about 5 minutes. Flip halfway so both sides get nice and toasty.
In the Freezer: I don’t recommend freezing this one, as the pretzels would become soggy.

Nutrition

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