If you’re ready to shake up your chicken dinner routine, Pretzel Crusted Chicken is about to become your new obsession. This dish combines the juicy tenderness of baked chicken breasts with the irresistible crunch and salty snap of crushed pretzels, all finished with a gorgeous golden crust. The simple ingredients and straightforward prep make it perfect for busy weeknights, but the wow-factor crunch ensures it’s special enough for guests too. Whether you serve it with honey mustard, ranch, or your favorite dipping sauce, Pretzel Crusted Chicken is sure to disappear in record time!
Ingredients You’ll Need
Every ingredient in this Pretzel Crusted Chicken recipe has a delicious job to do, from building layers of flavor to delivering that signature crunch. Gather these kitchen staples, and you’re on your way to crispy, juicy, flavor-packed chicken everyone will crave.
- Chicken breasts: Choose boneless, skinless chicken breasts for the perfect base—tender and meaty, ready to soak up all that flavor.
- Pretzels: Crushing pretzels into fine crumbs gives you a salty, crunchy coating that’s the star of this dish.
- All-purpose flour: Helps the egg mixture stick and creates a base for the pretzel crumbs to cling to.
- Eggs: Whisked with mustard and milk, eggs act as the glue that holds your delicious crust together.
- Dijon mustard: Adds a tangy, savory note to the egg wash, boosting the overall flavor.
- Milk: Loosens the egg mixture just enough for even coating.
- Garlic powder: Infuses the chicken with a subtle, savory aroma.
- Paprika: Delivers a gentle warmth and a hint of color to your crust.
- Salt: Enhances every bite and highlights the pretzel’s salty snap.
- Black pepper: Adds a touch of earthy spice to balance the flavors.
- Olive oil or melted butter: A light drizzle before baking ensures your Pretzel Crusted Chicken comes out beautifully golden and extra crispy.
- Honey mustard or ranch (optional): Perfect for dipping and taking the flavor experience over the top!
How to Make Pretzel Crusted Chicken
Step 1: Crush the Pretzels
Start by crushing your pretzels into fine crumbs. You can use a food processor for a super-even texture, or go old-school by sealing them in a zip-top bag and crushing them with a rolling pin. The key is to get a mix of coarse and fine crumbs for maximum crunch and flavor in every bite.
Step 2: Prepare Your Dredging Stations
Set up three shallow bowls: one with the flour mixed with garlic powder, paprika, salt, and pepper; another with eggs, Dijon mustard, and milk whisked together; and the last one with your pretzel crumbs. Having everything ready and organized makes the breading process a breeze.
Step 3: Dredge the Chicken
One at a time, dredge each chicken breast in the seasoned flour, ensuring it’s well-coated. Next, dip it into the egg mixture, letting the excess drip off. Finally, press the chicken into the pretzel crumbs, coating all sides and pressing gently so the crust sticks. Don’t be shy—more crumbs mean more crunch!
Step 4: Bake or Air Fry
Place your breaded chicken on a parchment-lined baking sheet and drizzle lightly with olive oil or melted butter. Bake at 400°F (200°C) for 20 to 25 minutes, flipping halfway through, until the crust is golden and the chicken is cooked through. For extra crunch, you can air fry at 375°F (190°C) for 15 to 18 minutes. Always check that the chicken reaches an internal temperature of 165°F (74°C).
Step 5: Serve and Enjoy
Let your Pretzel Crusted Chicken rest briefly before serving. This keeps the juices locked in and the crust crisp. Slice, dip into your favorite sauce, and get ready for the ultimate bite—salty, crunchy, juicy, and so satisfying!
How to Serve Pretzel Crusted Chicken
Garnishes
Add a sprinkle of fresh chopped parsley or chives for a burst of color and a pop of fresh flavor. A little squeeze of lemon over the top can also brighten up the dish and balance the savory crust.
Side Dishes
Pretzel Crusted Chicken pairs beautifully with roasted vegetables, classic mashed potatoes, or a simple green salad tossed with vinaigrette. For a fun twist, serve with sweet potato fries or a tangy coleslaw—both play off the salty crunch of the chicken perfectly.
Creative Ways to Present
Try cutting the chicken into strips or nuggets before breading for kid-friendly finger food. Serve sliders by tucking pieces of Pretzel Crusted Chicken into mini buns with lettuce and a dollop of honey mustard. Or slice and serve atop a hearty salad for a satisfying, protein-packed lunch.
Make Ahead and Storage
Storing Leftovers
Leftover Pretzel Crusted Chicken can be stored in an airtight container in the refrigerator for up to three days. Make sure the chicken has completely cooled before sealing to maintain its crispiness as much as possible.
Freezing
You can freeze cooked Pretzel Crusted Chicken! Simply wrap each piece tightly in plastic wrap and place in a freezer-safe bag. Frozen, it will keep for up to two months. For best results, thaw overnight in the refrigerator before reheating.
Reheating
To keep the crust crispy, reheat Pretzel Crusted Chicken in a preheated oven at 375°F (190°C) for about 10 minutes, or until warmed through. Avoid microwaving if possible, as it can soften the crunchy coating.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work wonderfully and provide even more juiciness. Just adjust the cooking time as needed to ensure they reach the proper temperature.
Can I make Pretzel Crusted Chicken gluten-free?
Yes, simply substitute gluten-free pretzels and flour to make this recipe safe for gluten-sensitive friends and family. The crunch and flavor will still be fantastic!
What’s the best way to crush the pretzels?
If you want super-fine crumbs, a food processor is your best bet. If you prefer a chunkier, rustic texture, use a zip-top bag and a rolling pin. Both methods work—choose your favorite!
Is it better to bake or air fry Pretzel Crusted Chicken?
Both methods deliver a crispy crust, but air frying will give you an extra-light crunch and even quicker cook time. Baking is great for bigger batches and still yields delicious results.
What dipping sauces go best with this dish?
Honey mustard and ranch are classic choices, but feel free to get creative! Sriracha mayo, barbecue sauce, or even a spicy buffalo dip are all fantastic with Pretzel Crusted Chicken.
Final Thoughts
Once you make Pretzel Crusted Chicken, you’ll understand why it’s such a crowd-pleaser. The combination of juicy chicken and that unforgettable pretzel crunch is pure dinnertime magic. Give it a try, make it your own, and watch it disappear from plates—this recipe is about to become a new favorite in your kitchen!
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Pretzel Crusted Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking or Air Frying
- Cuisine: American
- Diet: Non-Vegetarian
Description
This Pretzel Crusted Chicken recipe offers a delightful twist on classic breaded chicken by using crushed pretzels to create an irresistibly crunchy coating. Perfectly seasoned and baked or air-fried to golden perfection, this dish combines savory flavors with a satisfying crunch, making it an ideal main course for family dinners or casual gatherings. Serve with your favorite dipping sauce for an extra layer of flavor.
Ingredients
Chicken and Coating
- 4 boneless skinless chicken breasts
- 3 cups pretzels, crushed into fine crumbs
- ½ cup all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Wet Ingredients
- 2 large eggs
- 2 tablespoons Dijon mustard
- 2 tablespoons milk
For Cooking
- 3 tablespoons olive oil or melted butter (for baking) or spray (if air frying)
Optional
- Honey mustard or ranch for dipping
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even cooking.
- Set Up Coating Stations: Place the crushed pretzel crumbs in a shallow bowl. In another shallow bowl, mix together the flour, garlic powder, paprika, salt, and black pepper. In a third bowl, whisk the eggs with Dijon mustard and milk until smooth.
- Coat the Chicken: Take each chicken breast and dredge it first in the seasoned flour mixture, shaking off any excess. Then dip it into the egg mixture, allowing any extra to drip off. Finally, coat thoroughly with the pretzel crumbs, pressing gently to ensure the crumbs adhere well.
- Arrange and Oil: Place the coated chicken breasts on the prepared baking sheet. Drizzle or brush lightly with olive oil or melted butter to help with browning and crispiness.
- Bake the Chicken: Bake in the preheated oven for 20 to 25 minutes, flipping the chicken halfway through the cooking time to brown both sides evenly. Check that the internal temperature reaches 165°F (74°C) to ensure doneness.
- Alternative Air Frying Method: For extra crispiness, you can air fry the chicken at 375°F (190°C) for 15 to 18 minutes, spraying the basket lightly with oil to prevent sticking.
- Serve: Serve the pretzel crusted chicken hot with your choice of honey mustard or ranch dipping sauce for added flavor.
Notes
- For smaller portions, cut chicken breasts into strips or nuggets before breading.
- Use gluten-free pretzels if a gluten-free version is needed.
- This recipe pairs well with roasted vegetables or a simple green salad for a complete meal.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 390
- Sugar: 2 g
- Sodium: 720 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 145 mg
