Pretzel Crusted Chicken with Honey Mustard Sauce

Short Description

Crispy chicken cutlets coated in seasoned pretzel crumbs and paired with a creamy honey mustard sauce—a satisfying blend of crunch, savory, and sweet.

Why You’ll Love This Recipe

• Crunchy and flavorful: pretzel coating adds salty crispiness with every bite
• Balanced sauce: honey mustard brings sweetness, tang, and creamy richness
• Simple to prepare: uses everyday ingredients with straightforward technique
• Great for entertaining: visually appealing and delicious enough for guests

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Honey Mustard 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

Chicken & Coating

• 100 g (3.5 oz) pretzels, crushed into coarse crumbs
• 2 chicken breasts (approx. 250 g / 9 oz each), sliced into cutlets
• 35 g (¼ cup) plain flour
• 2 eggs, beaten
• Pretzel crumb mixture seasoned with:
  • 2 tsp paprika
  • ¾ tsp salt
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp oregano
  • ½ tsp black pepper
  • ¼ tsp cayenne pepper

Cooking Oil & Garnishes

• 180 ml (¾ cup) vegetable oil, or as needed for frying
• Flaky sea salt, to serve
• Finely diced fresh chives, to serve

Directions

1. Make the sauce: In a bowl, whisk together mayonnaise, honey, Dijon mustard, yellow mustard, vinegar, onion powder, and garlic powder. Taste and adjust sweetness or tanginess as desired.
2. Crush pretzels: Use a food processor or rolling pin to break pretzels into coarse crumbs.
3. Set up dredging stations: Place flour in one shallow dish, beaten eggs in another, and the pretzel crumbs mixed with spices in a third.
4. Coat chicken: Slice chicken breasts into cutlets. Dredge each in flour, dip into beaten eggs, then press firmly into the seasoned pretzel crumb mixture to coat evenly.
5. Heat oil: In a heavy skillet, heat vegetable oil over medium heat until about 180 °C (350 °F).
6. Fry cutlets: Fry chicken cutlets in batches for 3–4 minutes per side, until golden brown and cooked through (internal temperature ~165 °F / 74 °C).
7. Serve: Plate chicken immediately and garnish with flaky sea salt and diced chives. Serve with honey mustard sauce on the side.

Servings And Timing

• Serves: 2–4 cutlets (2 chicken breasts cut)
• Prep Time: ~15 minutes
• Cook Time: ~10 minutes (including frying batches)
• Total Time: ~25 minutes

Variations

• Oven‑baked version: Bake at 200 °C (400 °F) on a lightly oiled baking sheet for 15–20 minutes, flipping halfway.
• Alternative coatings: Use crushed tortilla chips, cornflakes, or panko mixed with seasonings for different textures.
• Spice variation: Add smoked paprika, chili powder, or cumin to the crumb mix for smoky flavor.
• Healthier method: Pan‑sear in less oil or use an air fryer—cook at 180 °C (350 °F) for 10–12 minutes, flipping halfway.
• Sauce twist: Mix in whole‑grain mustard, maple syrup, or a dash of hot sauce for added complexity.

Storage/Reheating

• Storage: Store leftover chicken in an airtight container in the fridge for up to 2 days. Keep sauce and chicken separated if possible to retain coating crunch.
• Reheating: Reheat chicken in a preheated skillet over medium heat or in the oven at 180 °C (350 °F) until crisp and warmed through. Avoid microwaving to preserve texture.
• Sauce: Store sauce covered in the refrigerator for up to 4 days. Stir before serving.

FAQs

Can I Use Low-Fat Mayo For The Sauce?

Yes—but the sauce may be less rich. Consider adding a touch more honey or mustard to enhance flavor.

Can I Substitute Pretzels With Bread Crumbs?

Yes—panko or seasoned breadcrumbs work well. Pretzels give a distinctive salty crunch, so add a pinch of extra salt if using breadcrumbs.

What If My Pretzel Crumbs Get Too Fine?

If crumbs are too powdery, the coating may be soft. Pulse less to maintain texture, or mix in some larger pieces for crunch.

Can I Air-Fry These Instead Of Frying?

Absolutely—use 180 °C (350 °F) for 10–12 minutes, flipping halfway. Spray or brush lightly with oil to crisp evenly.

Is The Chicken Pre-Seasoned?

Only the coating adds seasoning—feel free to season the chicken cutlets with salt and pepper before dredging for flavor inside.

How Can I Prevent Oil Splatter While Frying?

Dry chicken well and ensure oil is hot before adding. Fry gently and avoid overcrowding the pan.

Can I Prepare The Sauce Ahead?

Yes—make the honey mustard sauce in advance and refrigerate. Bring to room temperature or stir before serving.

How Do I Clean Up After Frying?

Let oil cool slightly, then pour through a fine sieve into a container for reuse or disposal. Wipe the skillet with paper towel before washing.

Can I Double The Recipe For A Crowd?

Yes—just scale ingredients and cook in batches. Keep finished cutlets warm in a low oven (≈100 °C / 200 °F).

What Are Good Side Dishes?

Bright sides like coleslaw, roasted vegetables, or a crisp salad complement the crunchy richness. Roasted potato wedges or corn on the cob are also delicious pairings.

Conclusion

Pretzel crusted chicken with honey mustard sauce delivers bold textures and flavors—from velvety sauce to crunchy pretzel coating. Quick to prepare and easy to customize, it’s an approachable yet impressive dish for dinner or entertaining. Serve immediately for the best crunch and enjoy the unbeatable combination of salty, tangy, and sweet in every bite.

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