Pretzel Chicken
A fun and tasty twist on traditional fried chicken with a crunchy pretzel coating. A healthier baked option loved by kids and adults alike.
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts
- 2 cups pretzels, crushed Make sure pretzels are crushed finely for better coating.
- 1/2 cup all-purpose flour Season with salt and pepper.
- 2 large eggs Beaten and mixed with Dijon mustard.
- 1/4 cup Dijon mustard
- 1 cup shredded cheddar cheese For dipping sauce.
- Salt and pepper to taste
- Cooking spray or olive oil For baking.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Prepare three shallow bowls: one with flour seasoned with salt and pepper, one with beaten eggs mixed with Dijon mustard, and one with crushed pretzels.
Coating Chicken
- Dip each chicken breast first in the flour, then in the egg mixture, and finally coat with the crushed pretzels.
- Place the coated chicken on a baking sheet lined with parchment paper and spray lightly with cooking spray or drizzle with olive oil.
Baking
- Bake for 20-25 minutes or until the chicken is cooked through and the coating is golden brown.
Serving
- While the chicken is baking, mix together the shredded cheddar cheese with a bit of mustard for a dipping sauce.
- Serve the pretzel chicken hot with the mustard-cheddar sauce on the side.
Notes
To save leftover pretzel chicken, let it cool completely before placing it in an airtight container. Keep it in the refrigerator for up to 3 days. For long-term storage, wrap each piece in plastic wrap and place in a freezer bag. It will last for about 2 months in the freezer. Reheat in the oven for best texture. For extra flavor, consider adding spices like paprika or garlic powder to the flour mixture.