How to Create Perfect Pretzel Chicken with Mustard

Pretzel Texture

Crushing pretzels to the ideal consistency creates the perfect balance between crunch and adhesion to the chicken.

Layered Coating Process

The flour-egg-pretzel sequence ensures a substantial coating that sticks to the chicken through baking.

Baking Temperature

The right temperature ensures the chicken cooks through while the pretzel coating becomes golden and crisp without burning.

Sauce Balance

Balancing the sharpness of mustard with honey and mayo creates a dipping sauce that enhances but doesn't overpower the pretzel coating.

Baking Tips

For the best texture, crush the pretzels into small pieces but not too fine - some texture adds crunch.

Using a mix of pretzel shapes adds visual interest to the coating.

Make sure to press the pretzel coating firmly onto the chicken to help it adhere during baking.

For extra flavor, add 1 tablespoon of whole grain mustard to the pretzel crumbs.

Line your baking sheet with parchment paper for easy cleanup and to prevent sticking.

The mustard sauce can be made up to three days ahead and stored in the refrigerator.

Leftover chicken can be reheated in a 350°F oven for 10 minutes to restore crispness.

Pretzel Chicken with Mustard

Name: Pretzel Chicken with Mustard
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6 servings
Cuisine: American
Ingredients: 1.5 pounds boneless skinless chicken breast, cut into strips; 2 cups pretzel twists or sticks; 1/2 cup all-purpose flour; 2 eggs; 2 tablespoons milk; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons olive oil or cooking spray; For the mustard sauce:; 1/4 cup Dijon mustard; 1/4 cup yellow mustard; 3 tablespoons honey; 2 tablespoons mayonnaise; 1 tablespoon apple cider vinegar; 1/2 teaspoon garlic powder; Salt and pepper to taste; For garnish (optional):; Chopped fresh parsley; Coarse pretzel salt; Lemon wedges

Pretzel Chicken with Mustard features juicy chicken pieces coated in a crunchy pretzel crust, creating a delightful salty-sweet flavor profile. The chicken is baked until golden and crisp, while the honey mustard dipping sauce adds tangy sweetness that perfectly complements the pretzel coating.

Prep Time

30 Minutes

Cook Time

25 Minutes

Total Time

55 Minutes

Chef

JUE

Ingredients

Custard Cream

1.5 pounds boneless skinless chicken breast, cut into strips

2 cups pretzel twists or sticks

1/2 cup all-purpose flour

2 eggs

2 tablespoons milk

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons olive oil or cooking spray

For the mustard sauce:

1/4 cup Dijon mustard

1/4 cup yellow mustard

3 tablespoons honey

2 tablespoons mayonnaise

1 tablespoon apple cider vinegar

1/2 teaspoon garlic powder

Salt and pepper to taste

For garnish (optional):

Chopped fresh parsley

Coarse pretzel salt

Lemon wedges

Instructions

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

Place pretzels in a food processor and pulse until finely crushed. Alternatively, place in a ziplock bag and crush with a rolling pin.

Set up a breading station: In one shallow dish, place flour mixed with garlic powder, onion powder, paprika, salt, and pepper. In a second dish, whisk eggs with milk. In a third dish, place the crushed pretzels.

Pat chicken pieces dry with paper towels. Dredge each piece first in the seasoned flour, then dip in the egg mixture, and finally coat thoroughly with crushed pretzels.

Place coated chicken pieces on the prepared baking sheet, leaving space between each piece. Drizzle or spray lightly with olive oil.

Bake for 22-25 minutes until chicken is cooked through (internal temperature reaches 165°F) and the pretzel coating is golden and crisp.

While the chicken is baking, prepare the mustard sauce by whisking together Dijon mustard, yellow mustard, honey, mayonnaise, apple cider vinegar, garlic powder, salt, and pepper in a small bowl until smooth.

Remove chicken from oven and let rest for 5 minutes before serving.

Garnish with chopped parsley and a sprinkle of coarse pretzel salt if desired.

Serve warm with the mustard sauce for dipping or drizzling.

Pretzel Chicken with Mustard

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Create Perfect Pretzel Chicken with Mustard

Pretzel Chicken with Mustard

Ingredients

Instructions