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Yields:
4 serving(s)
Prep Time:
10 mins
Total Time:
40 mins
Cal/Serv:
1218
If you need a really simple chicken dinner idea that isn’t just a plain chicken breast, this pretzel-crusted chicken is just the thing. The coating is really simple to make, and the pretzels stick on easily, creating a crunchy, salty crust without needing to fry. Because the chicken is butterflied, or cut in half into thinner pieces, it cooks quickly. The whole thing comes together in under an hour, saving you plenty of time to make some mashed potatoes or caramelized Brussels sprouts to go with it. This is one of those dishes that after making it just one time, you’ll have it memorized because it’s that easy.
My favorite part of this recipe is the homemade honey mustard sauce for dipping. Pretzels require mustard in my opinion, and the sweet and tangy sauce goes so well with the chicken. It can be made while the chicken is baking or made ahead of time to make things even easier. A ranch dressing would also be great if you have any mustard haters at the table.
Did you try making this? Let us know how it went in the comments!
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Ingredients
Chicken
Cooking spray
- 2
(6- to 8-oz.) boneless, skinless chicken breasts
- 3/4 cup
(90 g.) all-purpose flour
- 2 tsp.
kosher salt
- 1 tsp.
chili powder
- 1/2 tsp.
garlic powder
- 1/2 tsp.
mustard powder
Freshly ground black pepper
- 2
large eggs
- 1 Tbsp.
mayonnaise
- 3 cups
mini pretzels, coarsely crushed
Honey Mustard
- 1/2 cup
mayonnaise
- 3 Tbsp.
honey
- 3 Tbsp.
stone-ground mustard
- 2 Tbsp.
Dijon mustard
Pinch of cayenne pepper
Kosher salt
Freshly ground black pepper
Directions
Chicken
- Step 1Arrange a rack in center of oven; preheat to 425°. Grease a baking sheet with cooking spray. Using a sharp knife, cut chicken breasts in half through thickest side parallel to the cutting board to create 4 thin breasts.
- Step 2In a shallow bowl, combine flour, salt, chili powder, garlic powder, mustard powder, and a few cranks of black pepper. In another shallow bowl, whisk eggs and mayonnaise. Place crushed pretzels in a third bowl.
- Step 3Toss chicken in flour mixture, then dip into eggs, letting excess drip off, then place in pretzels, pressing to adhere. Arrange on prepared sheet.
- Step 4Bake chicken until cooked through and an instant-read thermometer inserted into thickest part of chicken registers 165°, 12 to 15 minutes.
Honey Mustard
- Step 1Meanwhile, in a medium bowl, combine mayonnaise, honey, stone-ground mustard, Dijon mustard, and a pinch of cayenne; season with salt and black pepper.
- Step 2Arrange chicken on a platter. Serve with honey mustard alongside.
- Step 3Make Ahead: Honey mustard can be made 1 week ahead. Transfer to an airtight container and refrigerate.
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