Pretzel-crusted chicken be one of the best things I’ve done with chicken in a long time. You get that deep crunch from crushed pretzels, a bit of savory sharpness from Parmesan, and then there’s the sauce — sweet, tangy, creamy, and just a little addictive. It’s not complicated, but every bite tastes like it should’ve taken way more effort.
If you’re tired of the usual breaded chicken, this is the upgrade you didn’t know you needed. It hits that sweet spot between comfort food and “wow, did you really make this?” And yes — it’s 100% okay to make extra sauce and pretend it’s for leftovers.
Ingredients
For the Honey Mustard Sauce:
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4 tbsp full-fat mayonnaise
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1 tbsp full-fat Greek yogurt
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2½ tbsp honey
- 1½ tbsp Dijon mustard
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1 tbsp yellow mustard
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1 tsp apple cider vinegar
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½ tsp fresh lemon juice
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¼ tsp garlic powder
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¼ tsp onion powder
Taste and adjust—more honey for sweetness, more Dijon for sharpness. It’s meant to be balanced just the way you like it.
For the Chicken:
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2 boneless chicken breasts (approx. 250g / 9oz each)
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3.5oz salted pretzels
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1/4 cup plain flour
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2 eggs, beaten
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2 tbsp finely grated Parmesan cheese (mixes into the pretzel crumbs for a boost of flavor and color)
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2 tsp paprika
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3/4 tsp salt
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1/2 tsp each: garlic powder, onion powder, dried oregano, black pepper
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1/4 tsp cayenne pepper
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3/4 cup vegetable oil (or enough to coat your skillet)
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Flaky sea salt, to finish
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Finely chopped fresh chives, for garnish
Instructions
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Make the Sauce
Mix all the sauce ingredients in a small bowl until smooth.
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Crush the Pretzels
Pulse pretzels in a food processor until they resemble coarse crumbs. No processor? Smash them in a zip-top bag with a rolling pin. Stir in the Parmesan cheese for added richness and an extra golden finish.
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Set Up the Breading Station
Line up three bowls: one with the flour, one with beaten eggs, and one with the crushed pretzel-Parmesan mixture. Combine all the spices in a separate bowl and split evenly—half into the flour, half into the pretzel mix. -
Prep the Chicken
Slice each chicken breast in half horizontally to create 4 thin cutlets. Dredge each piece in flour, dip into the eggs, then coat in the pretzel-Parmesan mix. Press down slightly to help the crumbs stick. -
Fry Until Crispy
Heat oil in a large skillet over medium until it reaches 350°F (180°C). Fry 2 cutlets at a time for 3–4 minutes per side, or until golden and cooked through. Rest them on a wire rack to keep them crispy while you finish the rest. -
Serve It Up
Sprinkle the hot chicken with a pinch of flaky salt and some fresh chives. Serve with your honey mustard sauce—either on the side or drizzled over the top. No judgment here.
📌 Loved this recipe?
Save it now so you don’t lose it later — and if you think someone else could use a little crispy, golden joy in their dinner routine, go ahead and share the image below to your Pinterest board. They’ll thank you later.
Pretzel-Crusted Chicken Video Recipe
Tips & Tricks
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Use sturdy pretzels – Thicker pretzels (like rods or big twists) work better than the thin kind. They give you that coarse, crunchy texture without turning to dust in the processor.
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Don’t skip the Parmesan – It’s not just for flavor. It helps the crust brown evenly and adds a subtle richness that makes everything taste more… put together.
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Pound the chicken just enough – You’re not trying to flatten it into paper — just even out the thickness so it cooks fast and stays juicy.
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Keep one hand dry – When dredging, use one hand for dry ingredients (flour, crumbs) and the other for wet (eggs). Less mess, less frustration.
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Check your oil temp – Aim for around 350°F (175–180°C). Too cool and the chicken gets greasy. Too hot and the crust burns before the inside cooks through.
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Rest on a rack, not paper towels – Paper towels trap steam. A wire rack keeps the crust crispy while the chicken cools down slightly.
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Double the sauce – Just trust me. You’ll find excuses to use it all week — sandwiches, veggies, fries, you name it.
