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.