{"id":467,"date":"2025-04-08T17:08:42","date_gmt":"2025-04-08T17:08:42","guid":{"rendered":"https:\/\/prexlandoviku.com\/?p=467"},"modified":"2025-07-23T10:17:03","modified_gmt":"2025-07-23T10:17:03","slug":"pretzel-crusted-chicken-honey-mustard-sauce","status":"publish","type":"post","link":"https:\/\/prexlandoviku.com\/index.php\/2025\/04\/08\/pretzel-crusted-chicken-honey-mustard-sauce\/","title":{"rendered":"Pretzel Crusted Chicken (& Honey Mustard Sauce)"},"content":{"rendered":"

Here I’ll share with you how to make crunchy and juicy pretzel chicken alongside a delicious bonus sauce!<\/strong><\/p>\n

I am absolute SUCKER for a bag of salted pretzels. If you’re the same and have never used them to coat chicken before, you’re in for a treat. Follow me…<\/p>\n

\"close<\/figure>\n

Crushed Pretzels<\/h2>\n

You’ll find bags of mini crunchy pretzels in pretty much any food store, often near the crisps\/nuts etc. For reference, I usually get ‘Penn State Sea Salted Sharing Pretzels<\/strong>‘.<\/p>\n

To crush the pretzels, I typically use a food processor for ease. Having said that, you could put the pretzels in a zip-lock bag and use a rolling pin or mallet to crush them. In all cases, you’re looking to turn the pretzels into a coarse crumb<\/strong>. If you see the photo you’ll see some smaller and some larger pieces, which is what we’re looking for.<\/p>\n

Process shots: add pretzels to food processor (photo 1), blitz into a crumb (photo 2).<\/em><\/p>\n

\"2<\/figure>\n

Pretzel Coated Chicken<\/h2>\n

For this recipe, we’ll be using chicken breast<\/strong>. To coat the chicken, we’ll first want to slice it through the centre<\/strong> to create 4 even-sized cutlets. This will allow the chicken to cook quicker and more evenly<\/strong>.<\/p>\n

To coat the chicken we’ll be going through the classic stages of flour -> egg -> crumb<\/strong>. We’ll also be seasoning the flour and egg just to give the chicken some ‘umph’. Nothing special! Just some store-cupboard essentials.<\/p>\n

Process shots: slice chicken (photos 1&2), coat in flour (photo 3), coat in egg (photo 4), coat in pretzels (photo 5).<\/em><\/p>\n

\"5<\/figure>\n
\n

Recipe Tip<\/h2>\n

Really make sure you coat the chicken properly at each stage, especially with the pretzels. This will ensure you end up with a nice sturdy, crispy batter that won’t break apart when you cook it.<\/p>\n<\/div>\n

Crispy Pretzel Chicken<\/h2>\n

I did originally test this recipe by baking and also air frying the chicken. The truth is, neither came close to how delicious the chicken was when it was fried. The pretzel just ended up drying out and losing a lot of its crispiness.<\/p>\n

Luckily we don’t need to deep fry the chicken, just shallow fry<\/strong> it. Enough oil to comfortably coat the base of the pan is all we need.<\/p>\n

Once you’ve fried the chicken I recommend placing it on a wire rack<\/strong>. This will allow excess oil to drip off more efficiently than if you were to place it on kitchen roll\/paper towels.<\/p>\n

Process shots: add chicken to oil (photo 1), fry (photo 2), place on rack (photo 3).<\/em><\/p>\n

\"3<\/figure>\n

Honey Mustard Sauce<\/h2>\n

The chicken is awesome by itself, but a simple honey mustard sauce really takes it up several notches. Here’s what you’ll need:<\/p>\n