Name: Pretzel Crusted Chicken with Honey Mustard Sauce Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 5 tbsp full-fat mayonnaise; 3 tbsp honey; 1 tbsp Dijon mustard; 1 tbsp classic yellow mustard; 1 tsp apple cider vinegar; 1/8 tsp onion powder; 1/8 tsp garlic powder; 100g / 3.5 oz pretzels; 2 chicken breasts (250g / 9 oz each); 35g / 1/4 cup plain flour; 2 eggs, beaten; 2 tsp paprika; 3/4 tsp salt; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp oregano; 1/2 tsp black pepper; 1/4 tsp cayenne pepper; 180ml / 3/4 cup vegetable oil (or as needed); Flaky sea salt; Finely diced fresh chives

Jump to Recipe

If you’re looking to seriously upgrade your usual chicken dinner, let me introduce you to Pretzel Crusted Chicken with Honey Mustard Sauce. The crunchy, salty coating of crushed pretzels wrapped around juicy chicken cutlets is pure genius, and when you dunk each bite into that sweet-tangy honey mustard sauce, something magical happens. What I truly love about this dish is how it combines everyday pantry ingredients in the most unexpected way, yielding a meal that feels fun, familiar, and downright crave-worthy. Trust me, this recipe will quickly become a regular request at your table!

Pretzel Crusted Chicken with Honey Mustard Sauce Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Pretzel Crusted Chicken with Honey Mustard Sauce lies in its easy-to-find ingredients, each one bringing something unique to the party. From the robust crunch of the pretzels to the subtly spiced, creamy sauce, every component makes an important contribution to the flavor and texture of the dish.

Mayonnaise: Provides a rich, creamy base for the honey mustard sauce, helping it cling perfectly to every bite of chicken.
Honey: Adds a gentle sweetness to the sauce that balances all the saltiness and spice.
Dijon mustard: Delivers mild heat and complexity to the honey mustard sauce.
Yellow mustard: Brings brightness and classic tang, rounding out the flavor party in the sauce.
Apple cider vinegar: A little acidity to cut through the richness and keep things lively.
Onion powder & garlic powder (for sauce): Layer in subtle savoriness for a sauce with depth.
Pretzels: The star of the crust, lending a salty, shatteringly crisp texture that’s just irresistible.
Chicken breasts: Sliced into cutlets for quick, even cooking and juicy results every time.
Plain flour: Helps the egg wash and pretzel crumbs adhere smoothly to the chicken.
Eggs: Act as the glue, making sure that perfect crust sticks with every dip and dredge.
Paprika: Infuses the breading with gentle warmth and a pop of color.
Salt: Essential for seasoning every layer, from the pretzels to the chicken itself.
Garlic powder & onion powder (for breading): Give the crust extra savory oomph.
Oregano: Adds a touch of herbaceous freshness to the crust.
Black pepper: A little sharp heat to balance the other spices.
Cayenne pepper: Just enough to brighten things up without overpowering.
Vegetable oil: Ensures the chicken gets beautifully golden and crisp while frying.
Flaky sea salt: A final sprinkle for texture and an irresistible finish.
Fresh chives: A vibrant garnish that wakes up every plate with color and flavor.

How to Make Pretzel Crusted Chicken with Honey Mustard Sauce

Step 1: Make the Honey Mustard Sauce

Let’s kick things off with the sauce, because you’re going to want to dip everything into it! In a small bowl, mix the mayonnaise, honey, Dijon mustard, yellow mustard, apple cider vinegar, onion powder, and garlic powder until totally smooth. Give it a little taste and adjust to your preference—a bit more honey for extra sweetness, or a splash more vinegar if you like things quite tangy. Pop the sauce into the fridge while you prep the rest of the dish; this lets the flavors really meld.

Step 2: Crush the Pretzels

Pour your pretzels into a food processor and pulse until they’re coarse, not powdery; you want some texture for maximum crunch. If you don’t have a food processor, seal the pretzels in a zip-top bag and smash them with a rolling pin or even a heavy skillet. The key is getting chunky crumbs that will stick beautifully to your chicken.

Step 3: Set Up the Breading Station

Grab three shallow dishes. In the first, add your plain flour. In the second, beat your eggs until smooth. In the third, mix your pretzel crumbs with all the spices—paprika, salt, garlic powder, onion powder, oregano, black pepper, and just a pinch of cayenne pepper for a hidden kick. This assembly line ensures breading goes smoothly, with no fuss or sticky fingers.

Step 4: Slice and Dredge the Chicken

Lay your chicken breasts flat and carefully slice them into cutlets, aiming for even thickness so everything fries up perfectly. Dredge each cutlet first in flour (dusting off any excess), then dip in the beaten eggs, and finally press firmly into the seasoned pretzel crumbs. Give each piece a little press to make sure that glorious crust clings to every surface. You’ll be amazed at how perfectly the coating attaches!

Step 5: Heat the Oil

Pour your vegetable oil into a heavy pan (like a cast iron skillet) and heat it over medium until it shimmers. You’re looking for a temperature around 180°C (350°F). Not sure if it’s ready? Drop in a spare pretzel crumb—it should sizzle immediately.

Step 6: Fry the Chicken

Carefully place your prepared cutlets into the pan, working in batches so you don’t crowd them. Cook for about 3-4 minutes on each side, or until beautifully golden brown and cooked through. The scent in your kitchen at this point will be absolute heaven. Once done, let the chicken rest briefly on a paper towel–lined plate to drain any excess oil.

Step 7: Serve with the Sauce

This is the moment you’ve been waiting for: arrange the crispy chicken on a platter and serve immediately, with that chilled honey mustard sauce on the side for dipping (or drizzling, if you prefer). The shatteringly crisp crust, tender chicken, and zingy sauce are a knockout combo every single time.

How to Serve Pretzel Crusted Chicken with Honey Mustard Sauce

Garnishes

Right before serving your Pretzel Crusted Chicken with Honey Mustard Sauce, sprinkle on a touch of flaky sea salt for a satisfying finish. A shower of finely diced fresh chives not only adds a flash of green but also brings a gentle oniony freshness that wakes everything up. If you’re feeling bold, a tiny pinch of extra cayenne or crushed black pepper can totally elevate the appearance and flavor.

Side Dishes

This chicken pairs well with almost anything! Think crispy roasted potatoes, a simple green salad dressed in lemon, or even homemade coleslaw for that ideal crunch contrast. Classic steamed veggies or buttery corn on the cob are perfect, too—the Pretzel Crusted Chicken with Honey Mustard Sauce is so adaptable, you can build a meal around it depending on what you’re craving or what’s in your fridge.

Creative Ways to Present

Turn this dish into fuss-free party food by slicing the chicken into strips before breading and frying; they make fantastic dippable tenders. Or, serve the cutlets whole atop a fresh salad for a hearty lunch. For a fun weeknight dinner twist, tuck the chicken into buns with crisp lettuce and slather with extra honey mustard for the best-ever chicken sandwich. No matter how you present it, Pretzel Crusted Chicken with Honey Mustard Sauce is always a crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

If you end up with leftovers, place the cooled chicken cutlets in an airtight container, separating layers with parchment paper to keep the crust from getting soggy. Store the honey mustard sauce separately in a covered jar or container in the fridge. Both will keep well for up to three days, making next-day lunches a treat!

Freezing

To freeze, arrange cooked, cooled cutlets in a single layer on a baking sheet and freeze until firm. Then transfer them to a zip-top freezer bag, squeezing out as much air as possible. They’ll keep for up to two months. Allow to thaw in the fridge overnight for best results. Store the sauce only in the fridge—not the freezer, as it may separate.

Reheating

The secret to crisp reheated cutlets is to use the oven or air fryer. Preheat your oven to 190°C (375°F), place the chicken on a wire rack over a baking tray, and heat for 10-12 minutes, or until warmed through and crunchy again. The air fryer is even faster! Just avoid the microwave, which makes the crust chewy. Serve with fresh honey mustard sauce and enjoy just like new.

FAQs

Can I make Pretzel Crusted Chicken with Honey Mustard Sauce gluten-free?

Absolutely! Simply use your favorite gluten-free pretzels and swap in a gluten-free flour blend for the breading step. The rest of the ingredients in Pretzel Crusted Chicken with Honey Mustard Sauce are already gluten-free, so you won’t be missing out on any flavor or crunch.

What’s the best way to crush the pretzels without a food processor?

If you don’t have a food processor, place the pretzels in a sturdy zip-top bag, seal it well, and use a rolling pin or a heavy skillet to gently crush them into coarse crumbs. Take your time and aim for an even texture—some small bits and some slightly bigger ones make the crust extra interesting!

Can I bake the chicken instead of frying?

You sure can! For a lighter version of Pretzel Crusted Chicken with Honey Mustard Sauce, arrange the breaded cutlets on a parchment-lined baking sheet, lightly spray or brush them with oil, and bake in a 220°C (425°F) oven for about 20 minutes, flipping halfway. They’ll still turn out golden and flavorful, with less splatter to clean up.

Is there a substitute for mayonnaise in the sauce?

If you need a mayo-free honey mustard, try using plain Greek yogurt or sour cream instead. The sauce will be a bit tangier and less rich but still totally delicious with the crunchy chicken. Adjust honey and mustard amounts to taste.

How do I know when the chicken is fully cooked?

Chicken cutlets are done when the juices run clear and the internal temperature reaches 75°C (165°F). The crust should be deep golden and crisp. If you’re not sure, a quick peek with a meat thermometer ensures perfect results every time for your Pretzel Crusted Chicken with Honey Mustard Sauce.

Final Thoughts

I can’t recommend Pretzel Crusted Chicken with Honey Mustard Sauce enough—it’s playful, satisfying, and pleasantly surprising in every bite. Whether you’re cooking for family or friends, this recipe never fails to delight. Give it a try, and watch everyone come back for seconds (and the recipe!).

Pretzel Crusted Chicken with Honey Mustard Sauce Recipe

★★★★★

4.8 from 19 reviews

Author: Sophie
Total Time: 30 minutes
Yield: 2 servings 1x
Diet: Gluten Free

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Description

Enjoy a delicious twist on classic chicken with this Pretzel Crusted Chicken recipe. The crunchy pretzel coating adds a flavorful crunch to juicy chicken cutlets, perfectly complemented by a tangy honey mustard sauce.

Instructions

Prepare the honey mustard sauce: In a bowl, mix together mayonnaise, honey, Dijon mustard, yellow mustard, apple cider vinegar, onion powder, and garlic powder. Adjust seasoning to taste.
Crush pretzels: Use a food processor or rolling pin to crush pretzels into coarse crumbs.
Set up dredging stations: Prepare three shallow dishes with flour, beaten eggs, and pretzel crumbs mixed with spices.
Coat the chicken: Slice chicken breasts into cutlets, then dredge each piece in flour, egg, and the pretzel mixture.
Fry the chicken: Heat vegetable oil in a pan over medium heat. Fry the cutlets in batches for 3-4 minutes per side until golden and cooked through.
Serve: Serve the pretzel crusted chicken immediately with the honey mustard sauce on the side. Garnish with flaky sea salt and fresh chives.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Frying
Cuisine: American