This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
This pretzel crusted chicken takes crispy chicken to the next level. The crunchy pretzel coating adds incredible flavor and texture, making every bite extra delicious.
Why This Recipe Hits the Spot
- The Crunch is Unreal: Crushed pretzels create an extra crispy, golden coating that perfectly contrasts the juicy chicken inside.
- Big Flavor, Simple Ingredients: Just a handful of pantry spices and pretzels turn plain chicken into a dinner the whole family will love.
- So Many Ways to Serve It: Dip it in honey mustard, slice it for salads, pile it on a sandwich, or serve it with fries or cheesy baked asparagus.
Pretzel Crusted Chicken Ingredients
- Serve with dipping sauce: This pretzel chicken pairs perfectly with my homemade ranch dressing, BBQ sauce, or mustard BBQ sauce.
- Use chicken tenders instead: Swap the chicken breasts for chicken tenders for easier prep and faster cooking.
- Flavored Pretzels: You can swap what flavor of pretzel you use. You could try honey mustard, parmesan garlic, or even dill pickle!
- Crushing Pretzels: If you don’t have a food processor, you can place your pretzels in a ziplock bag and crush them with a rolling pin.
How to Make Pretzel Crusted Chicken
The secret to crispy, golden pretzel crusted chicken is a thorough coating at every step. Be sure the pretzels fully cover the chicken so the crust stays sturdy and doesn’t fall apart as it cooks.
- Prep Chicken: Cut 2 chicken breasts in half lengthwise, so you end up with 4 pieces. Place the chicken between two pieces of plastic wrap and use the flat side of a meat mallet to pound it to an even ¼-inch thickness.
- Pulse Pretzels: Place pretzels in a food processor and pulse until they are coarsely ground. Place the pretzel crumbs into a shallow dish.
- Dredging Station: To a shallow dish, add flour, garlic powder, onion powder, paprika, salt, and black pepper. Stir to combine. In a separate shallow dish, whisk together eggs and Dijon mustard.
- Coat the Chicken: Dredge the cutlets, starting with the flour mixture. Coat them evenly. Next, dip the cutlets in the egg mixture, letting the excess egg drip back into the dish. Last, coat the chicken in the crushed pretzels, pressing the crumbs into the chicken to ensure they are evenly coated.
- Fry: Heat enough oil in a large skillet over medium heat. Heat the oil to 325-350ºF. You want the oil hot, but not so hot that it burns the pretzels before the chicken is cooked all the way through. Add 2 of the chicken cutlets, and cook for 3-4 minutes per side, until they are golden brown and crispy.
- Let Cool & Serve: Set cooked pretzel crusted chicken aside on a wire rack to drain the excess oil. Repeat with the remaining cutlets. Serve with honey mustard sauce.
Oven & Air Fryer Instructions
If you aren’t a fan of frying in oil, you can bake or air fry the chicken!
- In the Oven:
- Prep: Follow steps 1-4, then place the chicken on a lined baking sheet.
- Bake: Bake at 425ºF for 15-20 minutes, or until the internal temperature reaches 165ºF.
- In the Air Fryer:
- Prep: Preheat the air fryer to 400ºF for 5 minutes.
- Spray: Coat the air fryer basket with cooking spray. Add the chicken in an even layer, then lightly coat it with cooking spray.
- Air Fry: Cook for 4 minutes, flip over. Spray with additional cooking spray, then cook for an additional 4 minutes.
Pin this now to find it later
Prevent your screen from going dark
-
Cut 2 boneless skinless chicken breasts in half lengthwise, so you end up with 4 pieces. Place the chicken between two pieces of plastic wrap and use the flat side of a meat mallet to pound to an even ¼-inch thickness.
-
Place 3 cups salted pretzels in a food processor and pulse until they are coarsely ground. Place into a shallow dish.
-
To a shallow dish, add ⅓ cup flour, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon paprika, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir to combine.
-
Whisk together 2 eggs and 1 tablespoon Dijon mustard, and place in a shallow dish.
-
Dredge the cutlets, starting with the flour mixture. Coat them evenly. Next, dip the cutlets in the egg mixture, letting the excess egg drip off the chicken and back into the dish. Last, coat the chicken in the crushed pretzels, pressing the crumbs into the chicken to ensure they are evenly coated.
-
Heat 1 ½ cups oil in a large skillet over medium heat. Heat the oil to 325-350 degrees. You want the oil hot, but not so hot that it burns the pretzels before the chicken is cooked all the way through. Add 2 of the chicken cutlets, and cook for 3-4 minutes per side, until they are golden brown and crispy. Set aside on a wire rack to drain the excess oil. Repeat with the remaining cutlets. Serve with honey mustard sauce.
- In the Refrigerator: Store leftovers in an airtight container for up to 4 days.
- To Reheat: Reheat in the oven at 400°F for about 15 minutes, or in the air fryer at 375°F for about 5 minutes. Flip halfway so both sides get nice and toasty.
- In the Freezer: I don’t recommend freezing this one, as the pretzels would become soggy.
Calories: 604kcalCarbohydrates: 58gProtein: 23gFat: 33gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 20gTrans Fat: 0.1gCholesterol: 118mgSodium: 551mgPotassium: 529mgFiber: 5gSugar: 0.2gVitamin A: 262IUVitamin C: 1mgCalcium: 38mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
More Crispy Chicken Favorites
Looking for even more crunchy, golden chicken recipes? You’re in the right place!
