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-493934H35M42S
Total time: PT-493934H35M42S
Cuisine: American
Ingredients: 2 to 4 large boneless skinless chicken breasts or 12 to 16 chicken tenders – main protein; 3 to 4 cups salted pretzels, finely crushed – forms a crunchy crust; 1/2 cup all-purpose flour – helps the crumbs adhere; 1/2 teaspoon table salt – enhances flavor; 1/2 teaspoon ground black pepper – adds seasoning; 1/2 teaspoon onion powder – introduces depth; 1/2 teaspoon garlic powder – boosts flavor; 1/2 teaspoon smoked paprika or chili powder – adds smoky heat; 2 large eggs – bind coating to chicken; 1 tablespoon honey – adds sweetness; 1 tablespoon Dijon mustard – enhances tang; 2 to 3 tablespoons salted melted butter or vegetable oil – for drizzling

Ingredients

Scale

2 to 4 large boneless skinless chicken breasts or 12 to 16 chicken tenders – main protein

3 to 4 cups salted pretzels, finely crushed – forms a crunchy crust

1/2 cup all-purpose flour – helps the crumbs adhere

1/2 teaspoon table salt – enhances flavor

1/2 teaspoon ground black pepper – adds seasoning

1/2 teaspoon onion powder – introduces depth

1/2 teaspoon garlic powder – boosts flavor

1/2 teaspoon smoked paprika or chili powder – adds smoky heat

2 large eggs – bind coating to chicken

1 tablespoon honey – adds sweetness

1 tablespoon Dijon mustard – enhances tang

2 to 3 tablespoons salted melted butter or vegetable oil – for drizzling

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Instructions

First Step: Prep and Preheat
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it. Finely crush the pretzels using a food processor or by sealing them in a bag and rolling with a rolling pin, leaving some larger pieces for texture. Place the crushed pretzels in a shallow dish.

Second Step: Mix Dry and Wet Ingredients
Combine the flour, salt, black pepper, onion powder, garlic powder, and smoked paprika or chili powder in another shallow bowl. In a third bowl, whisk together the eggs, honey, and Dijon mustard to create a sticky coating mixture.

Third Step: Prepare the Chicken
If using chicken breasts, slice them into cutlets about 1 to 1.5 inches wide and pound to an even thickness of about ½ inch. Pat the chicken dry with paper towels to ensure the coatings adhere better.

Fourth Step: Coat the Chicken
First, dredge each piece of chicken in the seasoned flour, shaking off any excess. Next, dip into the egg mixture to coat fully. Finally, press the chicken firmly into the pretzel crumbs, ensuring an even coating covering all sides.

Fifth Step: Arrange and Drizzle
Place the coated chicken pieces on the prepared baking sheet, spacing them approximately 2 inches apart to allow crisp airflow. Drizzle or brush melted butter or vegetable oil evenly over the coated chicken to promote browning and extra crispiness.

Sixth Step: Bake and Crisp
Bake tenders for 15-16 minutes, or breasts for 16-18 minutes, until the chicken reaches an internal temperature of 165°F (74°C), and the pretzel crust turns golden brown and crunchy.

Seventh Step: Alternative Pan Frying (Optional)
Heat 2-3 tablespoons of vegetable oil in a skillet over medium heat. Pan fry chicken in batches for 2-3 minutes per side until golden and cooked through. Drain on paper towels before serving for optimal crispness.

Final Step: Serve
Remove the chicken from the oven or pan and let rest for a few minutes. Serve warm with the tangy honey mustard sauce for dipping or drizzling. Pair the dish with simple sides like leafy greens, garlic sautéed veggies, or roasted potatoes for a satisfying meal.

Last Step:

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Notes

🥨 Finely crush pretzels to ensure they stick well to the chicken.
🌶️ Adjust cayenne pepper heat in the sauce to your liking.
🍗 Baking provides a crispy crust with less oil; pan-frying results in a juicier crust but requires careful attention to avoid burning.

Author: Brandi Oshea
Prep Time: 15 minutes
None: 0 minutes
Cook Time: 16-18 minutes
Category: Main Course
Method: Baking, Frying
Cuisine: American

Nutrition

Serving Size: 1 portion
Calories: 1139 kcal
Sugar: 29 g
Sodium: 3084 mg
Fat: 34 g
Saturated Fat: 11 g
Unsaturated Fat: 19 g
Trans Fat: 1 g
Carbohydrates: 141 g
Fiber: 6 g
Protein: 67 g
Cholesterol: 263 mg