Pretzel Crusted Chicken
Crispy Pretzel Crusted Chicken with Creamy Mustard Sauce is a delicious dinner that will be on your table in 30 minutes! Truly the perfect dinner for busy nights.
Juicy chicken is lightly battered and coated in a mix of panko and pretzel crumbs and pan-fried to crispy perfection. It’s great served with mashed potatoes and green beans, over a caesar salad, or on a sandwich with slaw. It’s versatile, easy, and kid-approved! It’ll be your new favorite weeknight go-to.
Table of Contents
Crispy Pretzel Crusted Chicken
I am absolutely obsessed with a schnitzel recipe in the fall! I just love the crispy coating and it’s so versatile. But, when I’m looking for a lighter protein I turn to this pretzel crusted chicken over and over again.
It’s so incredibly juicy and flavorful and can be on the table in 30 minutes. You can serve it with just about anything and it’s family approved! Even the pickiest eater in your household will devour this chicken.
The combination of pretzel crumbs and panko create the crispiest coating with the perfect hint of toastiness and salt. I also love adding za’atar and sesame seeds to the breading for extra zest and crunch. The creamy mustard sauce is the perfect punch of brightness (thanks to the pickle juice and horseradish) that the chicken needs to balance it out.
You can serve pretzel crusted chicken any way you like, but I love serving it with a simple slaw in the summer or with mashed potatoes and veggies when I want a cozier dinner.
How to Make Pretzel Crusted Chicken
You don’t need any fancy equipment for this recipe, but I do recommend a high-sided skillet for shallow frying to keep oil from splattering everywhere.
Tools Needed
Ingredients & Substitution
- Chicken. I used large boneless skinless chicken breasts that I butterflied to be thinner and easier to work with. If your chicken breasts are on the smaller side, you can use a flat-sided mallet to pound them out into an even thickness. You could also use chicken tenders for this recipe.
- Pretzel crumbs. You can pulse pretzels in a food processor or lay them out in a ziplock bag and crush them with a rolling pin until finely ground.
- Panko breadcrumbs. I prefer these to regular breadcrumbs because they create a crispier coating.
- Eggs. Eggs help the batter stick to the chicken which in turn allows the crumb coating to stick to the outside.
- Flour. You only need a bit of flour to mix with the eggs.
- Hot sauce & dijon. Both of these help flavor the batter.
- Canola oil. You could use any neutral oil here, just make sure it can be heated to high temps. Canola is typically my go to, but peanut and vegetable oil will work too.
The Process
- Mix the creamy mustard sauce: In a mixing bowl, stir together the mayo, honey, dijon, whole grain mustard, pickle juice, horseradish, and dill together until smooth. Season to taste with salt and pepper and refrigerate until ready to serve.
- Prep the chicken. Butterfly the chicken breasts so that there are 4 chicken breast pieces of even thickness. If your chicken breasts are small, you can use a flat mallet to pound them into an even ½” thickness. Pat very dry all over with paper towels and season lightly with salt and pepper.
- Make the batter and breading. In a medium mixing bowl, whisk together the eggs, flour, water, hot sauce, and dijon with a bit of salt and pepper until smooth. Pour the panko and pretzel crumbs into a separate shallow dish with the za’atar, sesame seeds, and some salt and pepper. Mix well.
- Bread the chicken. Dip the chicken in the flour and egg mixture until they’re well coated, shaking off any excess. Coat well in the panko/pretzel breadcrumbs and set on a plate. Repeat with the remaining chicken.
- Heat the oil. In a high-sided skillet or braiser, pour in enough canola oil to come halfway up the chicken–about 1/2-3/4 inches of oil in the skillet. Heat over medium-high heat, until the temperature reaches 350 F.
- Fry the chicken. Once the oil is hot, gently lower the chicken into the oil, taking care not to overcrowd the pan (it may be best to fry two at a time). Cook 3-4 minutes per side, or until the panko coating is golden brown & the chicken is cooked through. Once both sides are golden brown, transfer the fried chicken to a paper towel-lined plate to drain excess oil. Season with a good pinch of flaky salt while the chicken is still warm. Serve the pretzel crusted chicken alongside the creamy mustard sauce with lemon wedges with a sprinkling of parsley.
Recipe Tips & Tricks
Use a thermometer for the oil. Keeping the oil at 350 F is so important! If it’s lower, the breading will absorb the oil and get soggy, if it’s too high the outside will burn before the inside is cooked. A thermometer is always a must when frying!
Don’t crowd the pan. It’s better to cook the chicken in two batches. As you add food to the oil, it cools it down drastically. To keep the oil hot and the chicken cooking evenly, fry the chicken in batches.
Season the chicken after it comes out of the oil. Hitting the hot chicken with a little sprinkling of flaky sea salt after it comes out of the oil ensures that your chicken is perfectly seasoned throughout.
Let the oil heat back up between batches. Maintain the oil heat by letting it come back up to temperature between batches. This ensures that all your pretzel crusted chicken is perfectly crispy and cooked through.
What to Serve with Pretzel Crusted Chicken
I love pretzel crusted chicken because it’s such a versatile main dish! You can serve it with virtually anything, but here are my favorite combinations:
When I’m in the mood for a comfy classic dinner, I like to serve the chicken alongside mashed potatoes and green beans. Or, I’ll serve it with baked mac and cheese and a simple veggie side.
In the summertime, pretzel crusted chicken is great with a simple slaw and some classic potato salad. It’s also great over a caesar salad for some extra protein. Or, turn it into the most delicious fried chicken sandwich by serving it on a toasted brioche bun with a simple slaw.
Storage & Reheating Instructions
Any leftover pretzel crusted chicken can be stored in an airtight container in the fridge for 4-5 days.
The air fryer is best for reheating the chicken! It keeps the chicken extra crispy. Lightly spray the outside with oil and air fry at 400 for 10-12 minutes, until the chicken is warmed through. Alternately, place the chicken on a baking sheet and bake at 400 F for 10-15 minutes, until crispy and warm.
Pretzel Crusted Chicken is the easy weeknight dinner that you didn’t know you needed! It’s quick, delicious, and so versatile. If you do give this recipe a try, be sure to let me know! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!
More Chicken Recipes to Try
Cashew Chicken Stir Fry
Chicken Parmesan Meatballs
Roast Chicken Piccata
Grilled Buffalo Chicken Sandwiches
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Crispy Pretzel Crusted Chicken
Ingredients
Pretzel Crusted Chicken
- 2 large boneless skinless chicken breasts
- 2 eggs, lightly beaten
- 1/2 cup flour
- 1/4 cup water
- 1 tablespoon hot sauce (like crystal or tabasco)
- 2 teaspoons dijon mustard
- 1 cup panko breadcrumbs
- 1 cup pretzel crumbs*
- 1 tablespoon za’atar
- 1 tablespoon white sesame seeds
- kosher salt
- freshly cracked black pepper
- Lemon wedges, for serving
- Canola oil, for frying
- Chopped parsley or chives, for garnish
Creamy Mustard Sauce
- 2/3 cup mayonnaise
- 1 1/2 tablespoons honey
- 2 tablespoons dijon mustard
- 1 tablespoon whole grain mustard
- 2 tablespoons pickle juice
- 1 teaspoon prepared horseradish
- 1 tablespoon minced fresh dill
Instructions
- Mix the creamy mustard sauce: In a mixing bowl, stir together the mayo, honey, dijon, whole grain mustard, pickle juice, horseradish, and dill together until smooth. Season to taste with salt and pepper and refrigerate until ready to serve.
- Prep the chicken. Butterfly the chicken breasts so that there are 4 chicken breast pieces of even thickness. If your chicken breasts are small, you can use a flat mallet to pound them into an even ½” thickness. Pat very dry all over with paper towels and season lightly with salt and pepper.
- Make the batter and breading. In a medium mixing bowl, whisk together the eggs, flour, water, hot sauce, and dijon with a bit of salt and pepper until smooth. Pour the panko and pretzel crumbs into a separate shallow dish with the za’atar, sesame seeds, and some salt and pepper. Mix well.
- Bread the chicken. Dip the chicken in the flour and egg mixture until they’re well coated, shaking off any excess. Coat well in the panko/pretzel breadcrumbs and set on a plate. Repeat with the remaining chicken.
- Heat the oil. In a high-sided skillet or braiser, pour in enough canola oil to come halfway up the chicken–about 1/2-3/4 inches of oil in the skillet. Heat over medium-high heat, until the temperature reaches 350 F.
- Fry the chicken. Once the oil is hot, gently lower the chicken into the oil, taking care not to overcrowd the pan (it may be best to fry two at a time). Cook 3-4 minutes per side, or until the panko coating is golden brown & the chicken is cooked through. Once both sides are golden brown, transfer the fried chicken to a paper towel-lined plate to drain excess oil. Season with a good pinch of flaky salt while the chicken is still warm. Serve with mustard sauce, lemon wedges, and a sprinkling of parsley or chives.
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