Pretzel Chicken with Honey Mustard

Crispy pretzel crusted chicken cooked golden and served with smooth honey mustard sauce

Yield: 4 Servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Special Equipment: Large Skillet

Ingredients

• 2 chicken breasts, butterflied into 4 pieces

• 2–3 cups crushed pretzels

• 2 large eggs, beaten

• 1 cup all purpose flour

• Salt and pepper

• ½ tsp onion powder

• ½ tsp garlic powder

• ¼ tsp cayenne pepper

• Paprika

• ½ cup olive oil

• 1 tbsp butter

For the Honey Mustard Sauce:

• ½ cup mayonnaise

• 1 tbsp Dijon mustard

• 2 tbsp honey

• Paprika

Directions

1. Prepare dredging station: Set three shallow dishes: one with flour, one with beaten eggs, one with crushed pretzels.

2. Season chicken: Pat chicken dry. Season both sides with salt, pepper, onion powder, garlic powder, cayenne, and paprika.

3. Dredge: Coat each piece in flour, then egg, then pretzels. Press to adhere. Set on a wire rack and rest 10 minutes.

4. Cook: Heat olive oil and butter in a large skillet over medium heat. Cook chicken 3–4 minutes per side until golden and 165°F. Return to rack to drain.

5. Make honey mustard: Whisk mayonnaise, Dijon, honey, and a pinch of paprika until smooth.

6. Serve: Serve chicken warm with honey mustard for dipping or drizzling