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- 2 boneless, skinless chicken breasts - 1 cup pretzel crumbs (finely crushed pretzels) - 1/2 cup breadcrumbs (either plain or seasoned) - 1/2 teaspoon garlic powder - 1/2 teaspoon onion powder - 1/2 teaspoon smoked paprika - 1/2 teaspoon salt - 1/4 teaspoon freshly cracked black pepper - 1/2 cup buttermilk (or regular milk) - 1 tablespoon Dijon mustard - 1 tablespoon honey (plus extra for drizzling) - Cooking spray or a light drizzle of oil If you can't find pretzel crumbs, you can use crushed crackers. They add a nice crunch. For the chicken, you can swap in turkey breast for a leaner option. If you don't have buttermilk, mix regular milk with a splash of vinegar to get a similar taste. You can also replace Dijon mustard with yellow mustard if that's what you have. Using fresh ingredients makes a big difference in flavor. Fresh chicken tastes better and cooks more evenly. Pretzel crumbs should be crunchy and not stale. Fresh spices like garlic and onion powder enhance the taste. They bring out the best in your dish. Always check the dates on your ingredients. Good quality makes your meal shine. {{ingredient_image_2}} First, preheat your oven to 400°F (200°C). This step is key for a nice, crispy crust. Line a baking sheet with parchment paper. This helps keep things clean and prevents sticking. Next, gather your ingredients to make the coating mix. In a shallow bowl, combine the pretzel crumbs, breadcrumbs, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix it well with a fork to blend everything. Now, let’s make the chicken dip. In another bowl, whisk together the buttermilk, Dijon mustard, and half of the honey. Make sure it’s mixed well. Take one chicken breast and dip it into the buttermilk mixture. Make sure it’s fully coated. Let any extra liquid drip off. After that, move the chicken to the pretzel crumb mixture. Press down on all sides to help it stick. Repeat this with the second chicken breast. Place both pieces on the lined baking sheet. Lightly mist the chicken with cooking spray or drizzle a bit of oil on top. This helps create that perfect golden crust. Bake in the oven for 20-25 minutes. The chicken is ready when it reaches 165°F (74°C) inside. You want that coating to look golden brown. While the chicken bakes, mix the rest of the honey with Dijon mustard in a small bowl. Stir until it’s smooth. This will be your tasty dipping sauce. When the chicken is done, let it rest for a few minutes. Then, slice it into strips and serve with the honey mustard. To get that perfect crunchy crust, follow a few key steps. First, make sure your pretzel crumbs are fine. If they are too big, they won’t stick well. Next, coat the chicken in the buttermilk mixture completely. This helps the crumbs adhere better. When you press the chicken into the crumb mix, press hard. This will make the crust stick nicely. Lastly, a light drizzle of oil or cooking spray before baking creates that golden, crispy finish. Serve your pretzel crusted chicken warm, cut into strips for easy dipping. A rustic platter adds charm. Place a small bowl of honey mustard in the center. You can also add a sprinkle of fresh parsley for color. This dish pairs well with a side salad or crispy fries for a fun meal. Kids and adults alike will love the crunch and sweet dip. Avoid these common mistakes to ensure success. First, don’t skip the buttermilk soak. This step keeps the chicken moist. Also, don’t rush the baking time. If you undercook the chicken, it may be unsafe to eat. Check the internal temperature with a meat thermometer; it should read 165°F (74°C). Lastly, don’t forget to let the chicken rest after baking. This helps the juices settle, keeping each bite tender. Pro Tips Use Fresh Chicken: For the best flavor and texture, opt for fresh chicken breasts rather than frozen. They will cook more evenly and stay juicier. Customize Your Coating: Feel free to experiment with different seasonings in the pretzel crumb mixture, such as cayenne pepper for heat or dried herbs for added flavor. Ensure Even Cooking: Pound the chicken breasts to an even thickness before coating. This helps them cook uniformly and prevents any dry spots. Rest Before Serving: Let the chicken rest for a few minutes after baking. This allows the juices to redistribute, resulting in a more succulent bite. {{image_4}} You can use different proteins for this recipe. Try pork chops or fish fillets. Turkey cutlets also work well. Each option gives a fun twist to the dish. The cooking time may vary, so keep an eye on them. Use a meat thermometer to check for doneness. Boost the flavor with herbs and spices. Add fresh thyme or rosemary to the coating mix. You can also try cayenne pepper for some heat. For a zesty kick, mix lemon zest into the honey mustard. Experiment with different flavors to find your favorite. Serve the chicken with crunchy veggies like carrot sticks or celery. A fresh salad also complements the dish well. Try pairing it with sweet potato fries for a tasty side. For a fun twist, serve with pretzel bites for dipping too. After enjoying your pretzel crusted chicken, you might have some left. To store leftovers, let the chicken cool down to room temperature. Place it in an airtight container. This keeps it fresh for up to three days in the fridge. Make sure to keep the honey mustard sauce in a separate container. It will also stay fresh for about a week. To reheat your chicken, use the oven. Preheat it to 350°F (175°C). Place the chicken on a baking sheet. Heat for about 10-15 minutes. This helps keep the crust crispy. You can also use a microwave. But this may make the crust soft. If you choose the microwave, heat in short bursts of 30 seconds. Check often to avoid overcooking. You can freeze the chicken to enjoy later. Wrap each piece tightly in plastic wrap. Then place them in a freezer bag. This helps prevent freezer burn. Frozen chicken can last for up to three months. To thaw, move it to the fridge overnight. Reheat as mentioned above for best results. Yes, you can use regular bread crumbs. However, pretzel crumbs give a unique crunch and flavor. If you prefer regular crumbs, your dish will still taste great. Just keep in mind that the texture will not be as crispy. To check if your chicken is cooked, use a meat thermometer. The internal temperature should reach 165°F (74°C). If you don't have a thermometer, cut into the chicken. The meat should be white and the juices should run clear. If you don't have buttermilk, you can use regular milk. To make a quick buttermilk substitute, mix one cup of milk with one tablespoon of lemon juice or vinegar. Let it sit for five minutes before using. This will give you a similar tangy flavor. You learned about key ingredients and how fresh ones make a big difference. I shared steps to coat and bake chicken for a perfect dish. You now have tips for a crispy crust and ideas for serving. Remember, exploring variations keeps meals exciting. Smart storage helps you enjoy leftovers. Use this recipe for success, and don't shy away from making your own tweaks. Enjoy your baking!

Pretzel Crusted Chicken with Honey Mustard

A delicious chicken dish coated in pretzel crumbs and served with a sweet and tangy honey mustard dipping sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 2
Calories 400 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts
  • 1 cup pretzel crumbs (finely crushed pretzels)
  • 1 2 cup breadcrumbs (either plain or seasoned)
  • 1 2 teaspoon garlic powder
  • 1 2 teaspoon onion powder
  • 1 2 teaspoon smoked paprika
  • 1 2 teaspoon salt
  • 1 4 teaspoon freshly cracked black pepper
  • 1 2 cup buttermilk (or regular milk)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey (plus additional for drizzling)
  • 1 spray Cooking spray or a light drizzle of oil for baking

Instructions
 

  • Preheat the Oven: Begin by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
  • Prepare the Coating: In a shallow bowl, combine the pretzel crumbs, breadcrumbs, garlic powder, onion powder, smoked paprika, salt, and black pepper. Stir well with a fork until the mixture is uniform in consistency.
  • Create the Chicken Dip: In a separate bowl, whisk together the buttermilk, Dijon mustard, and half the honey, ensuring it is well blended. Set aside the other half of the honey for a final drizzle when serving.
  • Dip the Chicken: Take one chicken breast and fully submerge it in the buttermilk mixture, ensuring it is coated evenly. Gently shake off any excess liquid.
  • Coat the Chicken: Transfer the coated chicken to the pretzel crumb mixture. Press down firmly on all sides to help the coating adhere nicely. Repeat this process for the second chicken breast, then place both on the lined baking sheet.
  • Bake the Chicken: Lightly mist the chicken with cooking spray or drizzle a small amount of oil over the top to encourage a crispy, golden crust. Bake in the preheated oven for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the coating has turned a delicious shade of golden brown.
  • Make the Honey Mustard: While the chicken is baking, prepare the honey mustard by mixing the remaining honey with Dijon mustard in a small bowl. Stir until smooth and fully combined for a delightful dipping sauce.
  • Serve: After baking, remove the chicken from the oven and let it rest for a few minutes. Slice the chicken breasts into strips and serve warm, accompanied by the honey mustard for dipping.

Notes

Arrange the sliced chicken on a rustic platter, with a small bowl of honey mustard in the center. Garnish with a sprinkle of chopped fresh parsley for a pop of color.
Keyword baked chicken, chicken, honey mustard, pretzel