Go Back
- 4 boneless, skinless chicken breasts - 2 cups pretzel crisps, crushed - 1 cup buttermilk - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - Salt and pepper to taste - 1/2 cup Dijon mustard - 2 tablespoons honey - 2 tablespoons apple cider vinegar - 1 tablespoon olive oil For this recipe, I use fresh chicken breasts. They stay moist and tender. I crush pretzel crisps to form a delicious crust. This adds a nice crunch and flavor to the chicken. Buttermilk is key for marinating. It makes the chicken super juicy. I like to add garlic and onion powder for an extra kick. Smoked paprika gives a warm, smoky taste. Don’t forget to season with salt and pepper! For the mustard sauce, I mix Dijon mustard with honey. This gives a sweet and tangy flavor. Apple cider vinegar brightens the sauce, while olive oil adds smoothness. Together, they make a wonderful dip for the chicken. With these ingredients, you can create an amazing dish. They all work together to make pretzel-crusted chicken truly special. 1. Preheat your oven to 400°F (200°C). This helps the chicken cook evenly. 2. Prepare your baking sheet by lining it with parchment paper. This makes cleanup easy and prevents sticking. 3. Make the buttermilk marinade. In a shallow bowl, mix: - 1 cup buttermilk - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - Salt and pepper to taste Stir until well combined. 4. Marinate the chicken breasts. Place 4 boneless, skinless chicken breasts in the marinade. Ensure each piece is fully coated. Let it sit for at least 30 minutes, or up to 2 hours. This adds great flavor and moisture. 1. Prepare the pretzel crust. Crush 2 cups of pretzel crisps in a shallow bowl. You want them in small pieces for a good coating. 2. Coat the chicken with pretzels. Remove the chicken from the buttermilk. Let excess marinade drip off. Dip each chicken piece into the crushed pretzels. Press down firmly so the pretzels stick well. 1. Arrange the chicken on the baking sheet. Place the coated chicken breasts on the lined sheet. 2. Bake the chicken. Drizzle a little olive oil over the chicken for extra crispiness. Bake for 25-30 minutes. Check if the chicken is done by ensuring it reaches an internal temperature of 165°F (75°C). It should be golden brown and crispy. Marinating adds deep flavor to your chicken. I suggest marinating for at least 30 minutes. If you have time, go for 2 hours. This helps the spices mix well into the meat. For extra zing, consider adding herbs like thyme or rosemary to your marinade. To ensure your pretzels stick, press down firmly when coating. Let the chicken rest for a minute after coating. This helps the crust to bond better. For extra crispiness, drizzle a little olive oil on top before baking. You can also bake on a wire rack over the baking sheet. This allows air to circulate around the chicken. Serve your pretzel-crusted chicken on a wooden platter. It adds a nice rustic touch. Place the mustard sauce in a small bowl for dipping. Garnish with fresh parsley for a pop of color. Pair this dish with crispy fries or a fresh salad. A cold beer or apple cider works well as a drink choice. {{image_2}} You can switch the chicken for other proteins. Try using chicken thighs for a juicier bite. If you want a lighter option, use turkey cutlets. For a vegetarian twist, use eggplant slices or tofu. Both options can soak in the buttermilk marinade for great flavor. Spice up the pretzel crust by adding herbs. Chopped parsley or thyme can bring fresh notes. You can also mix in a bit of cayenne for heat. For the mustard sauce, try different mustards. Honey mustard gives a sweet touch. Spicy brown mustard adds a kick. Air frying is a great way to cook this dish. It makes the chicken crispy with less oil. Just set your air fryer to 400°F (200°C) and cook for about 15-20 minutes. You can also grill the chicken for a smoky flavor. Just marinate and coat the chicken as usual, then grill over medium heat. This adds a nice char and depth to the dish. To keep your pretzel-crusted chicken fresh, follow these steps: - Cool the chicken: Let it sit at room temperature for about 30 minutes. - Wrap tightly: Use plastic wrap or aluminum foil to cover the chicken. - Use an airtight container: Place the wrapped chicken in a container to prevent air exposure. - Refrigerate: Store it in the fridge for up to 3 days. When you want to reheat, avoid drying it out. Here’s how: - Preheat the oven: Set it to 350°F (175°C) for even heating. - Use a baking sheet: Place the chicken on a sheet lined with parchment. - Add moisture: Drizzle a little olive oil or broth on top to keep it juicy. - Heat for 15-20 minutes: Check that it reaches 165°F (75°C) inside. If you want to store your chicken for longer, freezing is a great option. Here’s how: - Cool completely: Ensure the chicken is at room temperature before freezing. - Wrap well: Use plastic wrap, then foil, to prevent freezer burn. - Label the bags: Write the date on the bag to keep track. - Freeze for up to 3 months: This keeps the chicken tasting fresh. When you’re ready to eat, you need to thaw and reheat properly: - Thaw in the fridge: Place it in the fridge overnight for safe thawing. - Reheat as before: Follow the same reheating steps above for best results. Yes, you can use bone-in chicken. Just remember that it will take longer to cook. The extra time allows the meat to get tender. Cook it until the internal temperature reaches 165°F (75°C). You can check if your chicken is done by using a meat thermometer. Insert it into the thickest part of the chicken. When it reads 165°F (75°C), your chicken is safe to eat. If you don’t have a thermometer, cut into the chicken. The meat should be white, with no pink. Pretzel-crusted chicken goes well with many sides. Here are a few tasty options: - Roasted vegetables - Mashed potatoes - Coleslaw - Green salad - Sweet potato fries These sides will add color and flavor to your meal. Absolutely! You can try different mustards for your sauce. Here are some options: - Yellow mustard for a milder taste - Spicy brown mustard for extra kick - Honey mustard for sweetness Feel free to mix and match to find your favorite flavor. This blog covered all you need to make delicious pretzel-crusted chicken. We talked about the right ingredients, including chicken, pretzel crisps, and a tasty mustard sauce. You learned step-by-step how to prepare, coat, and bake the chicken. Tips helped ensure a perfect crust and great flavor. In the end, you can customize this dish with different proteins or cooking methods. Enjoy your cooking adventure and impress your family with this fun recipe!

Pretzel-Crusted Chicken with Mustard Sauce

Savor the deliciousness of Pretzel-Crusted Chicken with Mustard Sauce! This easy recipe combines juicy marinated chicken breasts with a crunchy pretzel crust, perfectly complemented by a tangy mustard sauce. Ideal for family dinners or entertaining guests, this dish is sure to impress! Ready in just an hour, click through to explore this mouthwatering recipe and elevate your weeknight meals with a delightful twist.
Print Recipe Pin Recipe

Ingredients
  

4 boneless, skinless chicken breasts

2 cups pretzel crisps, crushed

1 cup buttermilk

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

Salt and pepper to taste

1/2 cup Dijon mustard

2 tablespoons honey

2 tablespoons apple cider vinegar

1 tablespoon olive oil

Instructions
 

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

    In a shallow bowl, combine the buttermilk, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix well.

      Place the chicken breasts in the buttermilk marinade, ensuring they are fully coated. Let them marinate for at least 30 minutes (or up to 2 hours for more flavor).

        While the chicken is marinating, prepare the pretzel crust. Place the crushed pretzel crisps in another shallow bowl.

          Remove the chicken from the buttermilk marinade, allowing any excess liquid to drip off. Dip each piece into the crushed pretzels, pressing down firmly to adhere the pretzels to the chicken.

            Arrange the coated chicken breasts on the prepared baking sheet. Drizzle with olive oil for added crispiness.

              Bake in the preheated oven for 25-30 minutes or until the chicken is fully cooked and golden brown, reaching an internal temperature of 165°F (75°C).

                While the chicken is baking, prepare the mustard sauce: In a small bowl, whisk together the Dijon mustard, honey, apple cider vinegar, and a pinch of salt and pepper. Adjust the seasoning to taste.

                  Once the chicken is done, remove it from the oven and let it rest for a few minutes before serving.

                    Serve the pretzel-crusted chicken drizzled with the mustard sauce for a deliciously tangy complement.

                      Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4

                        - Presentation Tips: Serve the chicken on a rustic wooden platter, with the mustard sauce in a small bowl on the side for dipping. Garnish with fresh parsley for a pop of color.