Crispy Pretzel Crusted Chicken Recipe

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.

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.

1. 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.
2. Pulse Pretzels: Place pretzels in a food processor and pulse until they are coarsely ground. Place the pretzel crumbs into a shallow dish.
3. 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.
4. 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.
5. 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.
6. 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.

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