Description
Juicy chicken breasts coated in crushed pretzels and baked until golden and crispy, served with a sweet and tangy honey mustard dipping sauce.
Ingredients
- 4 boneless skinless chicken breasts
- 2 cups salted pretzels, crushed
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1/2 cup honey
- 1/4 cup Dijon mustard
- 1/4 cup whole grain mustard
- 2 tablespoons mayonnaise
- 2 tablespoons apple cider vinegar
- Cooking spray
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly coat with cooking spray.
- In a shallow dish, combine crushed pretzels, garlic powder, onion powder, black pepper, and salt.
- Place flour in a second shallow dish, and beaten eggs in a third.
- Pat chicken breasts dry and season lightly with additional salt and pepper.
- Dredge each chicken breast in flour, shaking off excess, then dip into eggs, and finally coat with pretzel mixture, pressing firmly to adhere.
- Arrange coated chicken on the prepared baking sheet. Lightly spray tops with cooking spray.
- Bake for 25-30 minutes, flipping halfway, until chicken is cooked through and coating is crispy and golden.
- While chicken bakes, whisk together honey, Dijon mustard, whole grain mustard, mayonnaise, and apple cider vinegar in a small bowl until smooth.
- Serve chicken hot with honey mustard sauce on the side.
Notes
You can customize the seasonings to taste. For extra heat, add a pinch of cayenne to the pretzel coating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American