Pretzel Crusted Chicken with Honey Mustard Sauce Recipe
Pretzel Crusted Chicken with Honey Mustard Sauce is a deliciously crispy and flavorful dish featuring tender chicken cutlets coated in a crunchy pretzel crust and served with a tangy, sweet honey mustard dipping sauce. Perfect for an impressive dinner or casual meal, this recipe combines the saltiness of pretzels with a harmonious spice blend and creamy homemade sauce.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8 chicken cutlets (serves 4) 1x
- Category: Main Course
- Method: Frying
- Cuisine: American
Ingredients
Scale
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
- Prepare the Sauce: In a small mixing bowl, combine mayonnaise, honey, Dijon mustard, classic yellow mustard, apple cider vinegar, onion powder, and garlic powder. Mix well and adjust sweetness, tanginess, and creaminess to your preference. Set aside or refrigerate until ready to serve.
- Crush Pretzels: Place the pretzels in a food processor and pulse until they become coarse crumbs. If you don’t have a food processor, use a zip-lock bag and rolling pin to crush the pretzels coarsely.
- Set Up Dredging Stations: Prepare three shallow dishes: one with plain flour, one with beaten eggs, and one with crushed pretzels. In a separate small bowl, mix paprika, salt, garlic powder, onion powder, oregano, black pepper, and cayenne pepper. Split this spice blend evenly between the flour and pretzels, mixing each well.
- Prepare Chicken Cutlets: Slice each chicken breast horizontally into four equal cutlets. Dredge each piece first in the spiced flour, then dip into the beaten eggs, and finally coat thoroughly with the spiced pretzel crumbs. Press the pretzels onto the chicken to ensure they adhere well. Place coated cutlets on a tray.
- Heat Oil: Pour enough vegetable oil into a heavy-based pan to cover the bottom and heat over medium until the oil reaches 180°C (350°F). Test oil readiness by dropping a breadcrumb in; it should sizzle immediately.
- Fry Cutlets: Fry two cutlets at a time for 3-4 minutes per side, or until golden brown and cooked through. Transfer cooked cutlets to a wire rack to drain excess oil. Reheat oil as needed and fry remaining cutlets in batches.
- Serve: Serve the pretzel-crusted chicken hot, sprinkled with flaky sea salt and garnished with fresh diced chives. Accompany with the honey mustard sauce, either drizzled on top or served on the side for dipping.
Notes
- Use fresh chicken breasts for juicier cutlets.
- Crush pretzels into coarse crumbs to maintain a crunchy texture.
- Maintain oil temperature at 180°C (350°F) to achieve crispiness while avoiding excessive oil absorption.
- Fry in batches to prevent overcrowding and maintain oil temperature.
- Allow fried cutlets to rest on a wire rack so excess oil drains and crust stays crispy.
- Adjust the spice levels in the coating according to taste; increase cayenne for a spicier kick.
Keywords: pretzel crusted chicken, honey mustard sauce, fried chicken cutlets, crunchy chicken, easy dinner recipe, crispy chicken
