Pretzel-crusted Chicken with Honey Mustard Dip
A fun take on crunchy breaded chicken that can even be prepared gluten-free, this Pretzel-Crusted Chicken recipe is sweet, crunchy and totally delicious!
Pretzel-Crusted Crunchy Chicken Recipe
Weeknight meals need to walk a fine line between being too boring or too ambitious.
No one wants to eat the same thing every day (or at least I don’t!) but you also don’t want to take on a new recipe that ends up taking double the amount of time to make, leading to whining children with grumbly bellies, that you’re not even 100% positive everyone will like!
This recipe is a solid bet.
Kids love breaded chicken and this recipe just takes that concept a little further with a hit of cocoa, the crunchy of pretzels and a delicious homemade honey mustard dipping sauce. (Of course, feel free to customize this recipe a bit if there is one or two ingredients that you think just won’t work for your crew.)
Ingredients for Pretzel-crusted Honey Mustard Chicken
- Non-stick cooking spray
- 1 Tbsp. apple cider vinegar
- 1 Tbsp. POD & BEAN™ WHITE CHOCOLATE RASPBERRY HONEY MUSTARD
- 1 Tbsp. mayonnaise
- ½ Tbsp. POD & BEAN™ SWEET & SPICY COCOA RUB
- Salt to taste
- 1 Tbsp. olive oil
- 4 skinless, boneless chicken breast halves
- 4 cups pretzels
- ½ cup mayonnaise
- 2 Tbsp. POD & BEAN™ WHITE CHOCOLATE RASPBERRY HONEY MUSTARD
- ½ tsp. salt
Tip: if white chocolate raspberry honey mustard is too “out there” for you, you can use a plain honey mustard.
Kitchen Tools You May Find Helpful
- Measuring cups and spoons
- Baking sheet
- Meat tenderizer
- Rolling pin
- Gallon ziplock bags
How to Make Pretzel-Crusted Chicken
Preheat an oven to 400° F.
Line a baking sheet with foil and spray with cooking spray.
In a bowl, mix together the apple cider vinegar, 1 tbsp. mayonnaise, cocoa rub, salt, and olive oil.
Place the chicken breasts in a large 1 gallon resealable bag.
On a solid, level surface, firmly pound the chicken with the smooth side of a meat tenderizer or a heavy skillet.
Pound to a thickness of about ½ inch.
Coat the chicken well with the mayonaise/cocoa rub mixture.
Place the pretzels into a large resealable plastic bag and use a rolling pin to grind the pretzels to peppercorn-sized pieces.
Place the coated chicken breasts, one at a time, into the bag of pretzel crumbs.
Seal the bag and shake thoroughly to coat each chicken breast.
Place the chicken breasts on the baking sheet and spray each one with cooking spray.
Bake the chicken in the preheated oven for approximately 12-15 minutes and flip over each piece to brown the bottoms.
Bake for an additional 10-12 minutes or until the coating is golden brown and internal temperature reaches 160° F.
Mix together the 1/2 cup mayonnaise, honey mustard and salt in a bowl.
Drizzle over chicken prior to serving.
This recipe was shared with me from THE COCOA EXHANGE™ POD & BEAN™. (Not a sponsored post)
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Pretzel-crusted Honey Mustard Chicken
Ingredients
- Non-stick cooking spray
- 1 Tbsp. apple cider vinegar
- 1 Tbsp. POD & BEAN™ WHITE CHOCOLATE RASPBERRY HONEY MUSTARD
- 1 Tbsp. mayonnaise
- ½ Tbsp. POD & BEAN™ SWEET & SPICY COCOA RUB
- Salt to taste
- 1 Tbsp. olive oil
- 4 skinless, boneless chicken breast halves
- 4 cups pretzels
- ½ cup mayonnaise
- 2 Tbsp. POD & BEAN™ WHITE CHOCOLATE RASPBERRY HONEY MUSTARD
- ½ tsp. salt
Instructions
- Preheat an oven to 400° F.
- Line a baking sheet with foil and spray with cooking spray.
- In a bowl, mix together the apple cider vinegar, 1 tbsp. mayonnaise, cocoa rub, salt, and olive oil.
- Place the chicken breasts in a large 1 gallon resealable bag.
- On a solid, level surface, firmly pound the chicken with the smooth side of a meat tenderizer or a heavy skillet.
- Pound to a thickness of about ½ inch.
- Coat the chicken well with the mayonaise/cocoa rub mixture.
- Place the pretzels into a large resealable plastic bag and use a rolling pin to grind the pretzels to peppercorn-sized pieces.
- Place the coated chicken breasts, one at a time, into the bag of pretzel crumbs.
- Seal the bag and shake thoroughly to coat each chicken breast.
- Place the chicken breasts on the baking sheet and spray each one with cooking spray.
- Bake the chicken in the preheated oven for approximately 12-15 minutes and flip over each piece to brown the bottoms.
- Bake for an additional 10-12 minutes or until the coating is golden brown and internal temperature reaches 160° F.
- Mix together the 1/2 cup mayonnaise, honey mustard and salt in a bowl.
- Drizzle over chicken prior to serving.
For more delicious chicken recipes, check out our Copycat KFC Chicken or our Honey-glazed Peach and Chicken Kebabs.
