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Pretzel Crusted Chicken with Honey Mustard Sauce Recipe

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4.2 from 3 reviews

  • Author: Sara
  • Total Time: 40 minutes
  • Yield: 3 servings

Description

This Pretzel Crusted Chicken with Honey Mustard Sauce is a crunchy, flavorful dish where tender chicken cutlets are coated with a honey mustard sauce and crushed salted pretzels, then pan-fried to golden perfection. Served with a tangy and sweet honey mustard dipping sauce, this recipe offers a delightful twist on classic fried chicken with an irresistible crunchy crust and balanced flavor.

Ingredients

Chicken and Coating

  • 1.5 pounds boneless, skinless chicken breasts or thighs
  • 3 cups salted pretzels
  • Vegetable or canola oil (for frying)
  • Coarse salt, to top

Honey Mustard Sauce

  • 1 cup mayonnaise
  • 1/2 cup dijon mustard
  • 1/2 cup honey
  • Juice of 1 lemon
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt

Garnish (optional)

  • Chopped parsley or chives

Instructions

  1. Pound the Chicken: Using a meat tenderizer, pound the chicken breasts or thighs to approximately 1/2 inch thickness. For larger breasts, butterfly them first to create smaller, even cutlets. Set aside.
  2. Prepare Honey Mustard Sauce: In a large bowl, whisk together mayonnaise, dijon mustard, honey, lemon juice, paprika, garlic powder, and kosher salt until smooth and well combined. Adjust seasoning to taste. Pour about half of the sauce into a shallow dish to use for coating and reserve the rest for serving.
  3. Crush the Pretzels: Place salted pretzels into a food processor and pulse until they reach a crumb-like consistency. Alternatively, put pretzels in a large sealable bag and crush them using a rolling pin. Transfer the crumbs to a separate shallow dish.
  4. Coat the Chicken: Dip each chicken cutlet first into the honey mustard sauce in the shallow dish, ensuring it is well coated. Then press into the crushed pretzels to cover completely. Set coated chicken aside on a plate.
  5. Heat Oil for Frying: Pour about 1/2 inch of vegetable or canola oil into a skillet and heat over medium-high heat until hot but not smoking, suitable for frying.
  6. Fry the Chicken: Carefully add the pretzel-coated chicken pieces to the hot oil in batches to avoid overcrowding. Fry for about 4 minutes per side, or until the chicken is cooked through and the crust is golden brown. Remove from oil and drain on paper towels. Immediately sprinkle with coarse salt to enhance flavor.
  7. Serve: Plate the fried pretzel chicken. Serve with the reserved honey mustard sauce for dipping and optionally garnish with chopped parsley or chives for a fresh, colorful finish.

Notes

  • You can bake the chicken instead of frying by placing the crusted cutlets on a greased baking sheet and baking in a preheated oven at 400°F (200°C) for 20-25 minutes, flipping halfway through until cooked and crispy.
  • If preferred, substitute mayonnaise with Greek yogurt for a lighter sauce variation.
  • Butterfly larger chicken breasts to ensure even cooking and better coating adhesion.
  • To keep the pretzel crust crunchy, serve chicken immediately after cooking.
  • Use kosher or coarse salt for finishing to provide a nice texture contrast and flavor boost.
  • Prep Time: 15 minutes
  • Cook Time: 20-25 minutes
  • Category: Main Dish
  • Method: Frying
  • Cuisine: American

Find it online: https://sarabaking.com/pretzel-crusted-chicken-with-honey-mustard-sauce-recipe/