Description
Savor the crunch of Pretzel Crusted Chicken, where tender chicken breasts are seasoned, coated in a mustard-egg mixture, and encrusted with crushed pretzels for a delightful texture. This easy recipe is perfect for any night of the week or a special gathering!
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup crushed pretzels (about 2 cups whole pretzels)
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/4 cup Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 cup grated Parmesan cheese (optional)
- Cooking spray or olive oil for greasing
Instructions
- Preheat your oven to 400°F (200°C).
- Place chicken breasts between two sheets of plastic wrap or parchment paper. Pound to an even thickness of about 1/2 inch.
- In a small bowl, mix garlic powder, onion powder, smoked paprika, black pepper, and salt. Rub the mixture over the chicken breasts.
- Prepare three shallow dishes: one with flour, one with whisked eggs and Dijon mustard, and one with crushed pretzels and Parmesan cheese (if using).
- Crush pretzels into small pieces using a zip-top bag and rolling pin or a food processor.
- Dip each chicken breast into the flour, shaking off excess.
- Coat the floured chicken in the egg and mustard mixture, letting excess drip off.
- Press the chicken into the crushed pretzels, ensuring a thorough coating. Repeat for all chicken breasts.
- Line a baking sheet with parchment paper or grease it lightly.
- Place the breaded chicken breasts on the baking sheet, leaving space between each piece.
- Bake for 20-25 minutes, or until cooked through and golden brown (165°F/75°C).
- Broil for the last 2-3 minutes for extra crispiness, watching closely to prevent burning.
- Let the chicken rest for about 5 minutes after removing from the oven.
- Slice into strips or serve whole. Pair with sides like salad, roasted vegetables, or mashed potatoes.
- Serve with a honey mustard or ranch dressing. Mix equal parts honey and Dijon mustard for a quick sauce.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- For a gluten-free option, use gluten-free pretzels and flour.
- Feel free to customize the spices to your taste.
- This dish pairs well with a variety of dipping sauces.
- Prep Time: 15 minutes
- Cook Time: 25 minutes