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- 2 boneless, skinless chicken breasts - 1 cup pretzel crumbs (crushed pretzels) - 1/2 cup breadcrumbs (plain or seasoned) - 1/2 teaspoon garlic powder - 1/2 teaspoon onion powder - 1/2 teaspoon paprika - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1/2 cup buttermilk (or milk) - 1 tablespoon Dijon mustard - 1 tablespoon honey - Cooking spray or oil for baking - 1 cup = 8 ounces - 1 tablespoon = 3 teaspoons - 1/2 teaspoon = 0.5 teaspoons For the best flavor, I recommend using Gordon's Pretzels for the crumbs. They add a nice crunch. For the breadcrumbs, Progresso offers great options. For the honey mustard, Grey Poupon Dijon is my go-to. Use Daisy sour cream for buttermilk if you can't find it, as it works well in a pinch. {{ingredient_image_1}} First, I preheat my oven to 400°F (200°C). This heat ensures my chicken cooks well. Next, I line a baking sheet with parchment paper. This helps keep the chicken from sticking and makes cleanup easy. In a shallow bowl, I mix pretzel crumbs, breadcrumbs, garlic powder, onion powder, paprika, salt, and black pepper. I stir until everything blends nicely. In another bowl, I whisk together buttermilk, Dijon mustard, and half of the honey. This mix makes the chicken juicy and flavorful. I take a chicken breast and dip it into the buttermilk mix. I shake off any extra liquid. Then, I press it into the pretzel crumb mix. I make sure it gets coated all over. I place the coated chicken on my baking sheet. I lightly spray the chicken with cooking spray for better browning. Then, I put the baking sheet in the oven. I bake the chicken for 20-25 minutes. I check that it reaches an internal temp of 165°F (74°C) and turns golden brown. While the chicken bakes, I mix the remaining honey with Dijon mustard for a tasty dip. Once the chicken is done, I let it rest for a few minutes before slicing. I serve it warm with the honey mustard on the side. To get a great coating on your chicken, start with dry chicken. Pat the chicken breasts with paper towels. This step helps the buttermilk stick better. Dip your chicken in the buttermilk mix, then shake off the extra. Next, roll the chicken in the pretzel crumbs. Press down firmly so the crumbs stick well. When baking, give the chicken a light spray of oil. This helps it brown nicely. Serve your pretzel crusted chicken with a side of fresh veggies. Roasted broccoli or a crisp salad works well. You can also pair it with mashed potatoes for a hearty meal. Serve the honey mustard dip on the side for a tasty touch. This dish is great for lunch or dinner. Kids love it, and it’s fun to eat! One common mistake is not using enough seasoning. Be sure to mix the spices well into the crumbs. Another mistake is overcrowding the baking sheet. Give each piece enough space to cook evenly. Also, check the chicken's temperature with a meat thermometer. It should reach 165°F (74°C) to be safe to eat. Avoid opening the oven too often; this lets heat escape. Pro Tips Use Fresh Ingredients: Using fresh chicken and high-quality pretzels will enhance the flavor and texture of your dish. Adjust the Spice Level: Feel free to add more spices or herbs to the coating mixture to customize the flavor to your liking. Let It Rest: Allowing the chicken to rest for a few minutes after baking helps the juices redistribute, making it more tender and juicy. Make Ahead: You can prepare the chicken and coating in advance and refrigerate them separately for an easy meal prep option. {{image_2}} You can boost the taste of your pretzel crusted chicken. Try adding spices to the crumb mix. A pinch of cayenne pepper gives heat. You can also use smoked paprika for a deep flavor. If you love herbs, mix in dried thyme or rosemary. These add freshness and aroma. You can even use a splash of hot sauce in the buttermilk. This will give a nice kick to the chicken. If you want to switch up the texture, use different breadings. Crushed tortilla chips can create a crunchy layer. Use panko breadcrumbs for extra crispiness. You can also try crushed nuts like almonds or pecans. They add flavor and crunch. For a lighter option, use finely ground oats. They make a tasty and healthy crust. This recipe can work with more than just chicken breasts. You can use chicken thighs for a juicier bite. If you want to try something new, use turkey cutlets. They cook fast and taste great. For a vegetarian twist, use thick slices of eggplant or zucchini. These soak up flavor well and are filling. Just remember to adjust cooking times for different proteins. You can keep your pretzel crusted chicken in the fridge. Place it in an airtight container. It stays fresh for up to three days. Make sure to let it cool before sealing. This helps prevent moisture build-up. To freeze, wrap each chicken piece tightly in plastic wrap. Then, place them in a freezer bag or container. You can freeze the chicken for up to three months. When you're ready, thaw it in the fridge overnight. Reheat your chicken in the oven for the best results. Preheat the oven to 350°F (175°C). Place the chicken on a baking sheet and cover it with foil. Bake for about 15 to 20 minutes. This keeps the chicken juicy and the crust crispy. You can also use the microwave, but it may not stay as crispy. Yes, you can use regular breadcrumbs. They will give you a different texture. Pretzel crumbs add a nice crunch and salty flavor. If you want that unique taste, stick with pretzel crumbs. However, if you need a quick option, regular breadcrumbs work fine. Yes, you can make this dish gluten-free. Use gluten-free pretzels for the crumbs. Also, check your breadcrumbs for gluten. Many brands offer gluten-free options. This way, you can enjoy the same great taste without gluten. To make it spicier, add a pinch of cayenne or some sriracha. For extra sweetness, mix in more honey. Taste as you go to find your perfect balance. Adjusting these flavors can make your honey mustard dip just right for you. This blog covers all you need for making perfect baked chicken. We discussed the key ingredients, from brands to measurements. I shared easy steps for prepping your oven and coating your chicken. Then, I gave tips to avoid common mistakes and explore tasty variations. Finally, you learned how to store and reheat leftovers. Now you can confidently bake chicken that impresses everyone. Try out these ideas today, and enjoy delicious results!

Pretzel Crusted Chicken with Honey Mustard

Crispy pretzel-coated chicken breasts served with a sweet and tangy honey mustard dip.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 2
Calories 400 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts
  • 1 cup pretzel crumbs
  • 1 2 cup breadcrumbs
  • 1 2 teaspoon garlic powder
  • 1 2 teaspoon onion powder
  • 1 2 teaspoon paprika
  • 1 2 teaspoon salt
  • 1 4 teaspoon black pepper
  • 1 2 cup buttermilk
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1 spray cooking spray or oil for baking

Instructions
 

  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • In a shallow bowl, combine the pretzel crumbs, breadcrumbs, garlic powder, onion powder, paprika, salt, and black pepper. Mix well until evenly combined.
  • In another bowl, whisk together the buttermilk, Dijon mustard, and half the honey (reserve the other half for drizzling later).
  • Take each chicken breast and dip it into the buttermilk mixture, making sure it’s well coated. Shake off any excess.
  • Immediately transfer the chicken to the pretzel crumb mixture, pressing down gently to ensure the coating adheres well. Place the coated chicken breasts on the prepared baking sheet.
  • Lightly spray the chicken with cooking spray (or drizzle a bit of oil on top) to enhance browning. Bake in the preheated oven for 20-25 minutes, or until the chicken has an internal temperature of 165°F (74°C) and is golden brown.
  • While the chicken is baking, prepare the honey mustard dip by combining the remaining honey with Dijon mustard in a small bowl. Mix until smooth and well combined.
  • Once cooked, remove the chicken from the oven and allow it to rest for a few minutes. Slice the chicken and serve warm with the honey mustard on the side for dipping.

Notes

For extra flavor, let the chicken marinate in the buttermilk mixture for 30 minutes before coating.
Keyword baked, chicken, dinner, pretzel