This baked pretzel-crusted chicken features a generous coating of crushed pretzels that bakes up irresistibly crisp and golden. There’s no frying required, and the chicken stays juicy and tender underneath all that salty crunch. It’s an easy, family-friendly dinner that feels anything but ordinary. And it’s ready in under an hour!
I originally published this recipe in 2014 as “pretzel-crusted chicken bites” and have since updated it to be full chicken breasts instead of bites, and added some additional seasonings for extra flavor. Taste testers love the new version!
This pretzel-crusted chicken recipe turns simple chicken breasts into an irresistible dinner. The pretzels add plenty of salty, savory flavor and a crunchy texture you just can’t get from plain breadcrumbs.
Best of all, there’s no frying and no complicated ingredients. The chicken goes from prep to table in under an hour, making this an easy weeknight dinner. Serve it with honey mustard or your favorite dipping sauce (I use a similar sauce from this walnut-crusted chicken), plus a simple salad, vegetable, or potato side.
Why You’ll Love This Pretzel-Crusted Chicken
- Crispy without frying. The coating gets wonderfully crunchy in the oven.
- Quick and easy. Pound the chicken thin, coat it, and bake.
- Family-friendly. Salty, crunchy pretzels make this chicken especially appealing to kids.
- Can be made in the air fryer. Instructions below!
- So many ways to serve it. Pair it with vegetables and potatoes for dinner, or slice it over a salad for lunch.
Ingredients You Need
- Chicken: This recipe starts with boneless, skinless chicken breasts. Use a meat mallet (or a rolling pin) to pound them into an even thickness so they bake quickly and evenly.
- Flour: All-purpose flour is best here.
- Seasonings: Garlic powder, smoked paprika, dried thyme, onion powder, salt, and pepper make for especially flavorful chicken. Or simply use your favorite seasonings and adjust to your personal preference!
- Eggs: So the pretzel coating will stick.
- Dijon Mustard: Another flavor enhancer. It’s a small amount that adds a little tang without giving the chicken a strong mustard flavor. You can also mix extra with honey to make a honey mustard dipping sauce for serving.
- Pretzels: You can use any pretzels you enjoy eating (well, not soft pretzels!)—sticks, twists, pretzel thins… anything you can crush into crispy crumbs. For the easiest method, place the pretzels in a large zip-top bag and crush them with a rolling pin.
- Oil Spray: This helps the coating bake up golden and crispy. Avocado oil and olive oil spray are both good choices.
How to Make Pretzel-Crusted Chicken
Start with boneless, skinless chicken breasts. Place each piece between sheets of parchment paper and gently pound it to an even thickness, about 1/2 inch thick.
Why? An even thickness helps the chicken cook evenly, so you don’t end up with dry, overcooked edges while waiting for the thickest part to finish cooking.
Now it’s time to coat the chicken. You’ll need three shallow bowls:
- Flour + seasonings
- Beaten eggs + Dijon mustard
- Finely crushed pretzels
The flour helps the egg adhere to the chicken, and the egg gives the crushed pretzels something to stick to. Each layer has a purpose, so don’t skip the flour or egg!
First, dredge each piece of chicken in the seasoned flour, shaking off any excess. Dip it into the beaten egg, letting the excess drip off, then generously coat both sides in the crushed pretzels.
Arrange the coated chicken on an oven-safe wire rack set over a baking sheet. Lightly spray the tops with oil spray. This little bit of oil helps the pretzel coating brown and crisp in the oven.
Bake at 400°F (204°C) until the chicken is cooked through and the coating is crisp and golden, about 15–20 minutes, depending on the thickness of your chicken.
The safest way to know it’s done is to check the internal temperature with an instant-read thermometer. Chicken should reach 165°F (74°C).
How to Cook Pretzel-Crusted Chicken in the Air Fryer
Preheat the air fryer to 375°F (190°C). Spray both sides of the coated chicken with oil. Place the pretzel-crusted chicken in the basket in a single layer, working in batches if your air fryer is small. Cook for 9–10 minutes, flipping the chicken halfway through, until the internal temperature reaches 165°F (74°C).
Can I Use Chicken Tenders Instead?
Yes! You can use boneless, skinless chicken breast tenders instead of chicken breasts. There’s no need to pound them—just make sure any particularly thick pieces are gently flattened so they cook evenly. Because they’re smaller, they’ll need less time in the oven, so start checking them early. Same goes for already-thin chicken breast cutlets.
By the way, have you tried my honey BBQ popcorn chicken? Another great baked-not-fried recipe to add to your list!
Baked Pretzel-Crusted Chicken Tools
Instant-Read Thermometer
Baked Pretzel-Crusted Chicken
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 4–6 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
Description
This pretzel-crusted chicken recipe turns simple chicken breasts into an irresistibly crispy dinner. Coat the chicken in seasoned flour, egg, and crushed pretzels, then bake until the crust is deeply golden and crunchy while the chicken stays juicy and tender inside.
Ingredients
Pretzel Chicken
- 1.5 pounds (680g) boneless skinless chicken breasts
- 1/2 cup (63g) all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 1 Tablespoon Dijon mustard
- 1 and 1/2 cups (135g) finely crushed pretzel crumbs
- oil spray (such as avocado oil or olive oil)
Honey Mustard Sauce (Optional)
- 3 Tablespoons Dijon mustard
- 1/4 cup (85g/60ml) honey
Instructions
- Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat. Place an oven-safe wire rack on top and generously coat the rack with oil spray. Set aside.
- For the chicken: Gently pound the chicken to an even 1/2-inch thickness. Pat dry with paper towels.
- In a shallow bowl, whisk together the flour, garlic powder, paprika, thyme, onion powder, salt, and pepper. In a second shallow bowl, whisk together the eggs and Dijon mustard. Place the crushed pretzel crumbs in a third shallow bowl.
- Working with one chicken breast at a time, coat both sides in the flour mixture. Dip into the egg mixture and let the excess drip off, then coat with the pretzel mixture, pressing gently so the crumbs adhere. Tongs are especially helpful for handling the chicken in this step. Place coated chicken on the prepared rack, leaving space between each piece. Spray the tops of the coated chicken with oil spray.
- Bake for approximately 15–20 minutes, or until the chicken reaches 165°F (74°C) measured with a thermometer inserted in the thickest part. The exact time depends on the thickness of the chicken breasts.
- Let rest for 5 minutes before serving.
- For the optional sauce: Whisk the mustard and honey together. Serve with the chicken.
- Store leftover chicken tightly covered in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven or air fryer to help the coating crisp back up.
Notes
- Make Ahead & Freezing Instructions: Baked chicken freezes well for up to 2–3 months. Bake frozen chicken in a 375°F (190°C) oven for 20 minutes or until warmed through. You can also freeze the coated, unbaked chicken. Layer the coated chicken between pieces of parchment paper in a freezer-friendly container. Bake frozen chicken in a 400°F (204°C) oven for 30 minutes or until the chicken reaches 165°F (74°C) measured with a thermometer inserted in the thickest part.
- Special Tools (affiliate links): Baking Sheet | Silicone Baking Mat or Parchment Paper | Oven-Safe Wire Cooling Rack | Glass Mixing Bowls | Tongs | Instant-Read Thermometer
- Air Fryer: Skip the oven. Preheat air fryer to 375°F (190°C). Spray both sides of the coated chicken breasts with oil spray. Arrange the pieces in the air fryer basket in a single layer (cook in batches if necessary). Cook for 9–10 minutes, flipping the chicken halfway through, until golden and crisp. The chicken is done when it reaches an internal temperature of 165°F (74°C). Repeat with remaining pieces until all are cooked.
- Recipe Update in 2026: To make this recipe the way it was originally published, cut the chicken breast into 1–1.5-inch pieces before coating. Omit all the seasonings except salt and pepper, and omit the Dijon mustard from the egg mixture.
Reader Comments and Reviews
This chicken recipe was sooooo yummy! Some of the best baked chicken I’ve ever had and it wasn’t too difficult to make. So crispy on the outside but still juicy and tender inside. And I couldn’t believe how good the sauce was being only two ingredients!
can you deep fry the pretzel chicken.
Absolutely. The pretzel coating may brown quite quickly in hot oil, so I’d recommend frying at around 350°F (177°C) and keeping a close eye on it. Be sure the chicken reaches an internal temp of 165°F (74°C).
Can this be made without the mustard in the chicken coating. Any other suggestions for dip without mustard.?
Hi Deb, yes, you can leave the mustard out of the chicken coating. Replace with a splash of milk. For dipping, BBQ sauce, buffalo sauce, a hot honey, or even a sweet chili sauce would be great.
What is your recommendation for doing these without eggs? They sound delicious and I’m sure the kids will also love them but there’s an egg allergy in our house. Thoughts?
Hi Sharon, I haven’t tried it but you can try using milk or even melted butter.
I made these tonight and my picky 5 yr old loved them! Can’t wait to try different flavored pretzels!!
Yum! And, totally adaptable for my little one with Celiac! When Daddy has a night meeting, the boys often get a “snack-y dinner” so last night it was this (with tater tots and green beans). It’s a KEEPER!
For gluten-free flour, I used Arrowhead Mills Organic Brown Rice Flour, which I seasoned with some onion powder and garlic powder (I skipped the salt since the pretzels are so salty). I put a little pepper on the chicken, and tried to remember your “hands” trick, but wound up using a fork, instead. I used Gratify GF pretzels, which I could not get to look as nice as yours – in fact, the end result looked somewhat like a big, hairy spider. But, as I said, I have boys…so that’s a good thing!
I searched GF recipes for pretzel chicken and none looked as complete as yours (the four/egg/pretzel steps, the baking spray), so yours is a clear winner! If I can get the pretzels into a finer crush without pulverizing them into powder, I will even use this as a snack/appetizer for friends/family!
Thanks again, Sally!
Tried these tonight and they were great. I ended up doing larger strips, and I added dijon mustard with the egg to give a bit more flavor. Thanks for the great idea!