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.

What really sets this dish apart, though, is the lemon butter sauce—it’s garlicky, bright, and ties everything together beautifully. It’s one of those easy chicken dinners that looks impressive but comes together quickly, making it perfect for both weeknights and casual entertaining. If you’re a fan of crispy chicken breast recipes with bold flavor and minimal fuss, you’ll definitely want to save this one.

Ingredients

(Serves 4)

For the Chicken:

• 1½ lbs chicken breasts (about 2 large), patted dry

• 1 Tbsp olive oil (for sautéing)

• Fresh parsley, chopped (optional, for garnish)

• ½ lemon, thinly sliced (optional, for serving)

For the Egg Coating:

• 2 large eggs

• 1 garlic clove, minced

• ½ tsp Italian seasoning

• ½ tsp salt

• ¼ tsp freshly ground black pepper

For the Parmesan Crust:

• 1 cup finely grated Parmesan cheese

• 1 cup all-purpose flour

For the Lemon Butter Sauce:

• 6-8 Tbsp unsalted butter

• 2 garlic cloves, minced

• ¼ cup freshly squeezed lemon juice

• ¼ cup chicken broth

• ¼ tsp ground black pepper

Instructions

1. Prep the Chicken
Slice the chicken breasts horizontally to make thinner cutlets. Gently pound them with a meat mallet until they’re an even thickness. This helps them cook quickly and evenly.

2. Set Up the Coatings
In one bowl, whisk the eggs with garlic, Italian seasoning, salt, and pepper. In a second bowl, mix the Parmesan and flour.

3. Dredge and Coat
Dip each piece of chicken into the egg mixture, letting the excess drip off. Then press it into the Parmesan mixture, coating both sides well. Shake off any extra.

4. Pan-Fry Until Golden
Heat olive oil in a large skillet over medium heat. When the oil is shimmering, add the chicken. Cook for about 4–5 minutes per side, or until golden, crispy, and cooked through (internal temp should hit 165°F). If it’s browning too fast, lower the heat slightly.

5. Make the Lemon Butter Sauce
While the chicken is cooking, melt the butter in a small saucepan. Add the garlic and cook for about 30 seconds until fragrant. Pour in the lemon juice and chicken broth, season with pepper, and let it simmer for 2–3 minutes.

6. Bring It Together
Once the chicken is done, spoon the warm lemon butter sauce over each piece. Garnish with lemon slices and fresh parsley if you like a pop of color and brightness.

If this recipe made it to your “I’m definitely making this again” list, go ahead and save it to your Pinterest board—it’s always nice to have a little crispy, cheesy inspiration close by!

Parmesan Crusted Chicken Video Recipe

Tips & Tricks for the Best Parmesan Crusted Chicken

• Use freshly grated Parmesan – Pre-shredded cheese won’t stick or crisp up the same way. Freshly grated gives you that golden, lacy crust.

• Pound the chicken evenly – This helps it cook evenly and stay juicy. If one end is thicker, it’ll dry out before the other side is done.

• Don’t skip the resting time – Letting the chicken rest for a couple of minutes after cooking helps lock in the juices.

• Watch the heat – Medium heat works best. If the crust is browning too quickly, lower the heat so the chicken cooks through without burning.

• Add lemon slices to the sauce – Not just for looks! A couple of lemon slices simmering in the sauce gives it a fresh, slightly sweet depth.

• Simmer the chicken in the sauce or pour it over after – Both ways work great. Simmering blends the flavors more deeply, while pouring keeps the crust extra crispy. Choose what you’re in the mood for.