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:

• 4 tbsp full-fat mayonnaise

• 1 tbsp full-fat Greek yogurt

• 2½ tbsp honey

• 1½ tbsp Dijon mustard

• 1 tbsp yellow mustard

• 1 tsp apple cider vinegar

• ½ tsp fresh lemon juice

• ¼ tsp garlic powder

• 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:

• 2 boneless chicken breasts (approx. 250g / 9oz each)

• 3.5oz salted pretzels

• 1/4 cup plain flour

• 2 eggs, beaten

• 2 tbsp finely grated Parmesan cheese (mixes into the pretzel crumbs for a boost of flavor and color)

• 2 tsp paprika

• 3/4 tsp salt

• 1/2 tsp each: garlic powder, onion powder, dried oregano, black pepper

• 1/4 tsp cayenne pepper

• 3/4 cup vegetable oil (or enough to coat your skillet)

• Flaky sea salt, to finish

• Finely chopped fresh chives, for garnish

Instructions

1. Make the Sauce
   Mix all the sauce ingredients in a small bowl until smooth. 

1. 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.

1. 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.

2. 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.

3. 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.

4. 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

• 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.

• 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.

• 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.

• Keep one hand dry – When dredging, use one hand for dry ingredients (flour, crumbs) and the other for wet (eggs). Less mess, less frustration.

• 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.

• Rest on a rack, not paper towels – Paper towels trap steam. A wire rack keeps the crust crispy while the chicken cools down slightly.

• Double the sauce – Just trust me. You’ll find excuses to use it all week — sandwiches, veggies, fries, you name it.

Smoky grilled corn, charred zucchini, sweet peppers, and hearty Andouille sausage come together in one colorful, flavor-packed pan. It’s quick, satisfying, and finished with a cool, creamy basil-cilantro sauce that ties everything together like magic.

Whether you serve it on its own or over rice, this summer sausage skillet is the kind of meal that feels casual but tastes like you fussed all day (spoiler: you didn’t). Bonus? It all comes together with simple ingredients and just one pan.

Ingredients

For the Skillet:

• 1 tablespoon extra virgin olive oil

• 13.5 ounces Andouille sausage, sliced into ½-inch rounds

• ¾ cup diced red onion

• 1 red bell pepper, chopped

• 1 orange bell pepper, chopped

• 1 small zucchini, quartered and sliced

• 1 small green squash, quartered and sliced

• 2 ears of fresh corn

• ½ teaspoon garlic salt

• ¼ teaspoon sea salt

• ⅛ teaspoon freshly cracked black pepper

• ¼ cup chopped fresh basil

• ¼ cup chopped fresh cilantro

• Optional: a handful of cherry tomatoes, and diced poblano or jalapeño if you like a bit of heat

• Extra sea salt and black pepper, to taste

For the Basil-Cilantro Sauce:

• ½ cup mayonnaise

• ¼ cup sour cream

• ⅓ cup fresh basil leaves, packed

• ¼ cup fresh cilantro, packed

• 1 tablespoon extra virgin olive oil

• ½ teaspoon garlic salt

• ¼ teaspoon white pepper

• Juice of half a lime (about ½ to 1 tablespoon)

Instructions

1. Make the sauce
In a food processor or blender, combine all the sauce ingredients. Blend until smooth and creamy. Set aside and refrigerate while you prepare the rest—it only gets better as it rests.

2. Brown the sausage
Heat the olive oil in a large skillet over medium-high heat. Once it’s hot and shimmering, add the sausage slices in a single layer. Brown them for about 3 minutes per side, then remove and set aside.

3. Grill the corn and squash
Lightly brush the corn, zucchini, and green squash with olive oil. Grill them over medium heat, turning occasionally until lightly charred and tender. Set aside. Once the corn is cool enough to handle, slice the kernels off the cob.

4. Sauté the onion and peppers
In the same skillet used for the sausage (no need to clean it), add the diced red onion. Cook for 3 to 5 minutes until softened. Stir in the chopped peppers and cook for another 3 to 5 minutes, keeping the heat at medium-high to get a bit of char.

5. Add grilled veggies and seasonings
Add in the grilled zucchini and squash, along with optional cherry tomatoes if using. Season with garlic salt, sea salt, and black pepper. Let everything cook together for another 3 to 5 minutes, stirring occasionally.

6. Bring it all together
Add the sliced corn kernels and cooked sausage back to the skillet. Stir well and let it all warm through for about 2 minutes. Turn off the heat and let it rest for another 2 to 3 minutes.

7. Finish with fresh herbs
Just before serving, stir in the chopped basil and cilantro. Taste and adjust seasoning with extra salt and pepper if needed.

Loved this sausage skillet? Save it for later (and help others find it too!) by pinning the image below to your favorite recipe board on Pinterest. It’s the kind of meal you’ll want on repeat.

Sausage Skillet Video Recipe

Tips & Tricks

• Grill the veggies first
  Pre-grilling the corn, zucchini, and squash gives this dish a deep, smoky flavor and helps them hold their texture. You can sauté them in the pan, but grilling takes it to the next level.

• Use what you have
  Don’t stress if you don’t have the exact peppers listed—any combo of sweet bell peppers, Cubanelle, or even mild chili peppers will work just fine.

• Spice it up or keep it mellow
  Like a little heat? Add a chopped jalapeño or poblano when sautéing the peppers. Prefer things milder? Skip it and let the creamy basil-cilantro sauce do the talking.

• Make it a meal
  This skillet is hearty on its own, but it’s also great served over rice, couscous, or quinoa. Leftovers? Throw them in a wrap with a spoonful of sauce for an easy lunch.

• Don’t skip the sauce
  The basil-cilantro crema ties everything together. If you make it first and let it chill while you cook, the flavors deepen and it gets even better.

Let’s be honest—there’s something addictive about Chick-fil-A’s grilled nuggets. They’re juicy, smoky, perfectly seasoned… and way too expensive to crave as often as we do. So after a few disappointing copycats floating around online, I decided to recreate them properly at home—same flavor, same tenderness, just without the drive-thru or the price tag.

This version nails the taste with a short ingredient list, one crucial (but often skipped) marinade step, and a quick sear that gives you those signature grill marks. Whether you’re using a grill pan, electric grill, or even a regular skillet, you’re about to have your new go-to chicken recipe—easy enough for weeknights, tasty enough for meal prep, and family-approved all around.

Ingredients

• 1½ lbs chicken breasts or tenderloins, cut into 2-inch chunks

• ⅓ cup dill pickle brine (from a jar of real pickles—not the fluorescent stuff)

• ¼ cup milk or buttermilk

• 2 tsp powdered sugar or a small drizzle of maple syrup

• 1 tsp garlic powder

• ½ tsp onion powder

• 1 tsp sea salt

• ½ tsp smoked paprika

• ¼ tsp freshly cracked black pepper

• Olive oil or avocado oil, for cooking

Instructions

1. Prep the Chicken
Cut your chicken breasts or tenderloins into bite-sized chunks. Trim off any excess fat for clean, even pieces that cook evenly.

2. Marinate the Chicken
Place the chicken into a bowl or zip-top bag. Add ⅓ cup of dill pickle brine and ¼ cup of milk, then stir or shake to coat the chicken completely. Cover and refrigerate for at least 30 minutes—overnight is even better for maximum flavor and tenderness.

3. Drain and Season
Once marinated, drain the liquid and pat the chicken dry with paper towels. In a clean bowl, toss the chicken with:

• 2 teaspoons powdered sugar

• 1 teaspoon garlic powder

• ½ teaspoon onion powder

• 1 teaspoon sea salt

• ½ teaspoon smoked paprika

• ¼ teaspoon freshly cracked black pepper
  Mix well until all pieces are evenly coated.

4. Cook the Chicken
You’ve got a few great options here, depending on what you have at home:

• Grill pan or skillet: Heat over medium to medium-high and brush with a bit of oil. Add the chicken in a single layer and cook for 7–10 minutes, flipping halfway through, until fully cooked and lightly golden.

• Outdoor or electric grill: Lightly oil the grates and grill the chicken for about 4–5 minutes per side, or until you get nice grill marks and the internal temperature reaches 165°F.

5. Serve and Enjoy
Serve warm with your favorite dipping sauce—homemade Chick-fil-A sauce, honey mustard, or whatever you love. These nuggets are also perfect tucked into wraps, tossed into salads, or eaten straight from the plate.

If you enjoyed this Chick-fil-A grilled nuggets copycat recipe, consider sharing the image below to your Pinterest board. It’s a great way to keep the recipe handy and spread the deliciousness to fellow food enthusiasts!

Chick-Fil-A Grilled Nuggets Video Recipe

Tips & Tricks for Perfect Copycat Grilled Nuggets

Don’t skip the brine.
That quick soak in pickle juice and milk is what gives these nuggets their signature flavor and tender texture. Even 30 minutes makes a big difference.

Use real dill pickle brine.
Not the bright green, artificially colored stuff. Go for brine from a jar of quality dill pickles—check the label for basic ingredients like cucumbers, vinegar, salt, and dill.

Pat the chicken dry before seasoning.
Excess moisture will prevent the seasoning from sticking and can make the chicken steam instead of sear.

Powdered sugar is non-negotiable.
It may sound strange, but it balances the savory notes and helps replicate that subtle sweetness Chick-fil-A nuggets have. Don’t skip it.

Cook in batches if needed.
Crowding the pan or grill traps steam and leads to uneven cooking. Give each piece a little breathing room for that golden finish.

Don’t overcook.
Chicken breast cooks quickly—aim for an internal temp of 165°F. Pull them off the heat as soon as they hit that number to keep them juicy.

Double the batch for meal prep.
These reheat beautifully in a skillet or air fryer and are great in bowls, salads, or wraps throughout the week.