Name: Pretzel Crusted Chicken with Honey Mustard Sauce Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 5 tbsp full-fat mayonnaise; 3 tbsp honey; 1 tbsp Dijon mustard; 1 tbsp classic yellow mustard; 1 tsp apple cider vinegar; 1/8 tsp onion powder; 1/8 tsp garlic powder; 100g / 3.5 oz pretzels; 2 chicken breasts (250g / 9 oz each); 35g / 1/4 cup plain flour; 2 eggs, beaten; 2 tsp paprika; 3/4 tsp salt; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp oregano; 1/2 tsp black pepper; 1/4 tsp cayenne pepper; 180ml / 3/4 cup vegetable oil (or as needed); Flaky sea salt, to serve; Finely diced fresh chives, to serve

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Introduction

Pretzel Crusted Chicken with Honey Mustard Sauce offers a delightful twist on classic fried chicken. Crispy pretzel coating combined with a tangy, sweet honey mustard sauce creates a perfect balance that will please your taste buds. This dish is great for a satisfying dinner or a crowd-pleasing appetizer.

A white plate holds a crispy, golden-brown breaded cutlet with a crunchy texture, topped with a smooth yellow sauce sprinkled with small green herbs. To the left of the cutlet, there are several golden roasted potato wedges with browned edges and bits of green herbs on top. On the right side of the plate, there is a fresh green salad made of curly lettuce leaves mixed with some dark purple leaves. A small white bowl with more yellow sauce sits near the potatoes. The entire plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Sauce:

5 tbsp full-fat mayonnaise
3 tbsp honey
1 tbsp Dijon mustard
1 tbsp classic yellow mustard
1 tsp apple cider vinegar
1/8 tsp onion powder
1/8 tsp garlic powder

For the Chicken:

100g / 3.5 oz pretzels
2 chicken breasts (250g / 9 oz each)
35g / 1/4 cup plain flour
2 eggs, beaten
2 tsp paprika
3/4 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp oregano
1/2 tsp black pepper
1/4 tsp cayenne pepper
180ml / 3/4 cup vegetable oil (or as needed)
Flaky sea salt, to serve
Finely diced fresh chives, to serve

Instructions

Step 1: Prepare the sauce by combining all sauce ingredients in a small bowl. Adjust sweetness and tanginess to your liking, then set aside or refrigerate.
Step 2: Crush the pretzels into coarse crumbs using a food processor or a rolling pin inside a zip-lock bag.
Step 3: Set up three shallow dishes: one with flour, one with beaten eggs, and one with the crushed pretzels. Mix paprika, salt, garlic powder, onion powder, oregano, black pepper, and cayenne pepper in a small bowl. Divide the spice mix evenly between the flour and pretzel dishes.
Step 4: Slice each chicken breast horizontally into four even cutlets. Dredge each cutlet first in the seasoned flour, then dip in egg, and finally coat thoroughly with the seasoned pretzels, pressing firmly to adhere. Place on a tray.
Step 5: Heat oil in a heavy-based pan over medium heat to 180°C / 350°F. Test readiness by dropping a breadcrumb; it should sizzle immediately.
Step 6: Fry two cutlets at a time for 3-4 minutes per side until golden and cooked through. Transfer to a wire rack. Reheat oil as needed and fry remaining cutlets.
Step 7: Serve hot, sprinkled with flaky sea salt and garnished with fresh chives. Enjoy with honey mustard sauce drizzled on top or served for dipping.

Tips & Variations

Use fresh chicken breasts for juicier cutlets.
Crush pretzels to a coarse crumb for the best textures—too fine and it won’t stay crunchy.
Maintain oil temperature at 180°C / 350°F to keep the coating crispy without absorbing excess oil.
Fry in batches to avoid overcrowding and uneven cooking.
Let cutlets rest on a wire rack after frying to keep them crispy.
Adjust spices in the coating to suit your heat preference; increase cayenne for more kick or omit for mild flavors.

Storage

Store leftovers in an airtight container and refrigerate for up to 3 days. To freeze, place cooled cutlets in a single layer on a baking sheet; once frozen, transfer to a freezer-safe bag and use within 2 months. Reheat in a 375°F (190°C) oven for 10-15 minutes, or reheat in a pan over medium heat for 2-3 minutes per side. Microwaving is also possible but may reduce crispiness.

How to Serve

A white plate holds a rich and crispy golden-brown breaded cutlet topped with a smooth yellow sauce with green herbs sprinkled on it. To the left of the cutlet, there are several pieces of roasted potato wedges with a golden crust and sprinkled with small green herbs. Behind the cutlet, a fresh mixed green salad with various shades of green and some deep purple leaves sits, adding a fresh contrast. On the upper left of the plate, a small white bowl is filled with yellow sauce with visible small green herbs. The whole plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the Pretzel Crusted Chicken instead of frying?

Yes, you can bake the chicken at 400°F (200°C) for about 20-25 minutes, flipping halfway to ensure even crisping. Frying, however, yields the crispiest crust.

Is it necessary to use two types of mustard in the sauce?

Using both Dijon and yellow mustard adds depth and balance to the sauce, combining tanginess and sweetness. You can adjust or omit one depending on your taste preference.