What sides go well with pretzel crusted chicken?

Pretzel crusted chicken pairs nicely with green vegetables like steamed broccoli, sautéed green beans, or a fresh leafy salad. For starches, consider mashed potatoes, roasted potatoes, rice, or pasta to complement the crunchy coating. Bread options, such as crusty rolls or soft breadsticks, also work well to balance the flavors and textures on your plate.

Can I cook pretzel crusted chicken in an air fryer?

Yes, you can cook pretzel crusted chicken in an air fryer. To keep the chicken tender and avoid dryness, cook at about 370°F (188°C) for 8 minutes on each side. Note that the crust may not get as crispy as when baked in the oven, so monitor closely to prevent overcooking.

How can I reheat pretzel crusted chicken without making the crust soggy?

Reheat pretzel crusted chicken in an oven preheated to 350°F (175°C) on a baking sheet lined with parchment paper. Heat for 10-15 minutes until warmed through and the crust is crisp again. Avoid microwaving, as this tends to soften the crust and make it soggy.

Is it possible to make pretzel crusted chicken without using eggs?

Yes, if you have an egg allergy, you can substitute the egg wash with alternatives like a mixture of milk and flour, melted butter, mayonnaise, buttermilk, or even vegan mayonnaise. These options help the crushed pretzel coating stick to the chicken effectively.

Can pretzel crusted chicken leftovers be frozen and reheated later?

Pretzel crusted chicken can be frozen for up to 2 weeks. Store leftovers in an airtight container or freezer-safe bag, then reheat in the oven to maintain the crunchy crust. Thaw in the refrigerator before reheating for best texture and taste. Avoid microwaving to prevent a soggy crust.

Pretzel Crusted Chicken Tenders With Honey Mustard Sauce

Name: pretzel crusted chicken
Prep time: 15 min
Cook time: PT-493938H32M48S
Total time: PT-493938H32M48S
Cuisine: American
Ingredients: 4 boneless skinless chicken breasts; 3 to 4 cups salted pretzels; ½ cup all-purpose flour; ½ teaspoon salt; ½ teaspoon black pepper; ½ teaspoon onion powder; ½ teaspoon garlic powder; ½ teaspoon smoked paprika or chili powder; 2 large eggs; 1 tablespoon Dijon mustard; 1 tablespoon honey; 2 tablespoons melted salted butter or 2-3 tablespoons avocado or neutral oil; ¼ cup mayonnaise; ¼ cup honey; ¼ cup Dijon mustard; 1 tablespoon white distilled vinegar or lemon juice; ¼ teaspoon cayenne pepper or red pepper flakes

Ingredients

Scale

4 boneless skinless chicken breasts

3 to 4 cups salted pretzels

½ cup all-purpose flour

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon onion powder

½ teaspoon garlic powder

½ teaspoon smoked paprika or chili powder

2 large eggs

1 tablespoon Dijon mustard

1 tablespoon honey

2 tablespoons melted salted butter or 2–3 tablespoons avocado or neutral oil

¼ cup mayonnaise

¼ cup honey

¼ cup Dijon mustard

1 tablespoon white distilled vinegar or lemon juice

¼ teaspoon cayenne pepper or red pepper flakes

Cook Mode Prevent your screen from going dark

Instructions

1-First Step: Setup and Preheat
Preheat your oven to 400°F (205°C). Line a baking sheet with parchment paper or lightly grease to prevent sticking. Crush pretzels finely using a food processor or place them in a sealed bag and roll with a rolling pin. Aim for mostly fine crumbs with some textured pieces for crunch. Place the pretzels in a shallow dish.

2-Second Step: Mix Seasonings and Wet Ingredients
In one shallow dish, combine the flour, salt, black pepper, onion powder, garlic powder, and optionally smoked paprika or chili powder for a flavorful seasoning blend. In a separate bowl, whisk together the eggs, Dijon mustard, and honey to create the binding mixture for the coating.

3-Third Step: Prepare the Chicken
Pat the chicken dry thoroughly. If using chicken breasts, slice them evenly into cutlets roughly ¼ to ½ inch thick; for tenders, leave as is or cut into approximately 1½ inch strips. Dry chicken ensures better adhesion of the coating.

4-Fourth Step: Bread the Chicken
Coat each piece of chicken with the seasoned flour mixture, shaking off any excess. Dip it into the egg wash to cover both sides evenly. Finally, press firmly into the crushed pretzels, ensuring every surface is thoroughly coated for maximum crunch.

5-Fifth Step: Bake or Pan Fry
If baking, arrange the coated chicken pieces spaced at least 2 inches apart on the prepared baking sheet. Drizzle melted butter evenly over them to promote browning and flavor. Bake for 15-18 minutes, depending on piece size, until cooked through (internal temperature 165°F or 74°C) and golden brown.
Pan Frying Option:
Heat 2-3 tablespoons of avocado or neutral oil in a skillet over medium heat. Fry coated chicken pieces in batches for 2-3 minutes per side until golden and cooked through. Drain on paper towels and serve.

6-Final Step: Serve and Enjoy
Let the chicken rest for a few minutes after cooking. Serve hot with the honey mustard sauce provided, perfect for drizzling or dipping. Pair with simple sides like steamed vegetables or a fresh salad for a well-rounded meal.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Notes

🥨 Crush pretzels finely but leave some chunks for texture, avoiding large pieces that might burn.
👌 Use your hands to press the pretzel coating firmly onto the chicken for better adhesion.
🍽️ Drizzling melted butter before baking enhances flavor and browning, while frying gives a juicier crust.

Author: Brandi Oshea
Prep Time: 15 minutes
None: 0 minutes
Cook Time: 15-18 minutes
Category: Main Course
Method: Baking, Frying
Cuisine: American

Nutrition

Serving Size: 1 portion
Calories: 1139 to 1560
Sugar: 1-29 g
Sodium: 1095-3084 mg
Fat: 9-106 g
Carbohydrates: 73-141 g
Fiber: 2-6 g
Protein: 57-82 g
Cholesterol: 226-305 mg