Description
This Pretzel Crusted Chicken recipe features tender chicken breasts coated in a crispy pretzel crust, baked to golden perfection. A deliciously crunchy twist on a classic favorite!
Ingredients
Scale
Chicken:
- 1 1/2 pounds boneless, skinless chicken breasts (about 4 pieces)
Pretzel Coating:
- 2 cups crushed pretzels
- 1/2 cup all-purpose flour
- 2 large eggs
- 2 tablespoons Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- Salt and pepper to taste
- Cooking spray or oil for baking
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and prepare a baking sheet with parchment paper or grease it lightly.
- Prepare the chicken: Pound the chicken breasts to even thickness, if necessary. Season with salt and pepper on both sides.
- Coating stations: Set up three shallow bowls – one with flour, one with eggs and Dijon mustard whisked together, and one with crushed pretzels mixed with garlic powder, onion powder, and paprika.
- Coat the chicken: Dredge each chicken breast in the flour, then dip in the egg mixture, and coat thoroughly with the pretzel mixture, pressing gently to adhere.
- Bake: Place the coated chicken on the baking sheet, spray the tops with cooking spray or drizzle with oil, and bake for 20–25 minutes, flipping halfway through, until golden and cooked through.
Notes
- Crushed pretzels provide a salty, crunchy coating that pairs well with honey mustard or ranch dipping sauce.
- For a gluten-free option, use gluten-free pretzels and flour.
- To air fry, cook at 380°F for 14–16 minutes, flipping halfway through.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 390
- Sugar: 1g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 135mg
