Description
Pretzel Crusted Chicken offers a delicious twist on classic oven-fried chicken, featuring boneless, skinless chicken breasts coated in a flavorful mixture of crushed pretzels and panko breadcrumbs. Baked to crispy perfection, this dish delivers a crunchy exterior and juicy interior, served with honey mustard or spicy brown mustard for dipping.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
Dredging Mixture
- 1 cup flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
Egg Wash
- 2 large eggs
- 1 tablespoon spicy brown mustard
Pretzel Coating
- 2 cups crushed pretzels
- ½ cup panko bread crumbs
- ⅓ cup melted butter
Garnish and Serving
- Parsley for garnish
- Honey mustard for serving
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to ensure it reaches the perfect temperature for baking the chicken evenly and achieving a crispy crust.
- Prepare Chicken: Place the chicken breasts between two sheets of plastic wrap and use a meat mallet or rolling pin to pound them to an even thickness. This helps them cook uniformly and stay juicy.
- Mix Dry Ingredients: In a shallow dish, combine the flour, garlic powder, onion powder, smoked paprika, and salt, whisking until evenly blended. This will be the first coating for the chicken.
- Prepare Egg Wash: In a second shallow dish, whisk together the eggs and spicy brown mustard thoroughly. This sticky mixture helps the pretzel coating adhere to the chicken.
- Combine Pretzel Coating: In a third shallow dish, whisk together the crushed pretzels and panko bread crumbs to create the crunchy outer layer.
- Coat Chicken: Dip each chicken breast first in the flour mixture, then into the egg wash, and finally press into the pretzel crumb mixture until fully coated on all sides.
- Prepare Baking Sheet: Drizzle the melted butter onto a large rimmed baking sheet and spread it evenly to coat the surface. This adds flavor and helps the crust crisp up during baking.
- Bake: Arrange the coated chicken breasts on the prepared baking sheet and bake in the preheated oven for 20 to 25 minutes, or until the internal temperature reaches 165 degrees Fahrenheit, ensuring the chicken is fully cooked and juicy.
- Garnish and Serve: Sprinkle chopped parsley over the baked chicken for a fresh touch and serve with honey mustard or additional spicy brown mustard for dipping.
Notes
- Use sturdy plastic wrap and a meat mallet or rolling pin for pounding chicken evenly.
- Crushing pretzels into small pieces helps create a more uniform coating.
- Ensure the chicken is pounded to similar thicknesses to prevent uneven cooking.
- Use a meat thermometer to check that chicken reaches an internal temperature of 165°F for safety.
- This recipe yields a crispy oven-fried style chicken without deep frying.
