Pretzel Crusted Chicken

We love to 'fry' chicken in the oven! It always turns out so crispy on the outside and juicy inside, especially when the chicken is coated in crushed pretzels.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 644kcal

Author Karly Campbell

Ingredients

4 boneless, skinless chicken breasts
1 cup flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon salt
2 large eggs
1 tablespoon spicy brown mustard
2 cups crushed pretzels see note
½ cup panko bread crumbs
1/3 cup melted butter
Parsley for garnish
Honey mustard for serving

Instructions

Preheat the oven to 400 degrees.
Pound the chicken breasts to an even thickness between two sheets of plastic wrap, using a meat mallet or rolling pin.
Add the flour, garlic powder, onion powder, paprika, and salt to a shallow dish and whisk to combine.
Add the eggs and mustard to a second shallow dish and whisk well to combine.
Add the crushed pretzels and panko to a third shallow dish and whisk to combine.
Dredge the chicken pieces one at a time into first the flour, then the egg, and finally the pretzel crumbs, pressing to make sure the pretzels fully coat the chicken.
Drizzle a large rimmed baking sheet with butter and spread it around to coat the pan.
Arrange the breaded chicken on the pan and bake for 20-25 minutes or until chicken reaches an internal temperature of 165 degrees.
Sprinkle the chicken with parsley and serve with honey mustard or spicy brown mustard, for dipping.

Notes

We use plain pretzel twists for this recipe, but you could use seasoned pretzels as well. The honey mustard pretzels are quite tasty here!

To crush the pretzels, add them to a food processor and pulse until you have coarse crumbs. I like to leave it a mix of sizes, with some of the pretzels being finely ground like bread crumbs and others being a bit chunkier.

If you don’t have a food processor, place the pretzels in a zip top bag, press out the air and seal, and smash the pretzels using a rolling pin or kitchen mallet.

Nutrition