Can I bake or air fry the pretzel chicken instead of frying?

Shallow frying is really the best way to get that signature pretzel crust—baking and air frying just don’t deliver quite the same crunch or flavor. If you need to avoid frying, try air frying at 400°F for 10-12 minutes, flipping halfway, but expect a slightly drier result.

What type of pretzels work best?

Go for classic salted, baked pretzels. Stick-shaped or twists both work, but avoid ones with too many seeds or seasonings—plain is best for a pure, snappy crunch and proper flavor.

Can I make the honey mustard sauce ahead of time?

Absolutely! The sauce actually gets even better after chilling, so feel free to make it a day or two in advance and store tightly covered in the fridge.

Is there a substitute for mayonnaise in the sauce?

Greek yogurt or sour cream can be swapped in for mayo if you prefer a lighter dip, though the texture will be slightly tangier and less rich.

Pretzel Crusted Chicken (& Honey Mustard Sauce) Recipe

Description

Crispy, savory chicken cutlets coated in crushed pretzels, shallow-fried to golden perfection and served with a creamy, tangy homemade honey mustard sauce. This Pretzel Crusted Chicken recipe offers the ultimate crunchy coating and a perfect balance of saltiness from the pretzels, paired with a sweet and zesty dip. Ideal for weeknight dinners or as a special lunch, these cutlets are sure to become a favorite, combining bold flavors and irresistible textures.

Ingredients

Scale

Sauce

5 tbsp full-fat mayo
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

Chicken

100g / 3.5oz pretzels (such as Penn State Baked Original Sea Salted)
2 x 250g / 9oz chicken breasts
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, for frying)

To Serve

Flaky sea salt
Fresh chives, finely diced

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Instructions

Prepare the Sauce: In a bowl, combine the mayonnaise, honey, Dijon and yellow mustard, apple cider vinegar, onion powder, and garlic powder. Mix well and adjust seasoning to taste. Set aside or refrigerate until needed.
Prepare Pretzel Crumbs: Place the pretzels in a food processor and pulse to a coarse crumb texture, or crush in a zip-lock bag with a rolling pin. You want a mix of fine and coarse pieces for extra crunch.
Set Up Breading Stations: Arrange three large shallow dishes: one with plain flour, one with beaten eggs, and one with crushed pretzels. In a small bowl, combine paprika, salt, onion powder, garlic powder, oregano, black pepper, and cayenne pepper. Mix half of this spice blend into the flour and the remaining half into the pretzel crumbs.
Prepare Chicken Cutlets: Horizontally slice each chicken breast through the center to create four even-sized cutlets. Coat each cutlet first in the seasoned flour, then in beaten egg, and finally press firmly into the pretzel crumbs for a thorough coating. Repeat for all cutlets.
Fry Chicken: Pour enough oil into a pan to coat the base and heat to 180°C/350°F over medium heat (a crumb should sizzle immediately). Fry two cutlets at a time for 3-4 minutes per side, until deeply golden, crisp, and cooked through. Transfer to a wire rack, top up oil and bring back to temperature as needed, then repeat with remaining cutlets.
Serve: Sprinkle with flaky sea salt and fresh chives. Serve immediately with honey mustard sauce drizzled on top or on the side for dipping. Enjoy!

Notes

Make the sauce ahead and refrigerate until serving.
A mixture of fine and chunky pretzel crumbs provides maximum crispiness.
Shallow frying yields the best crunchy coating—baking and air frying are not as effective.
Perfect as a main course with salad or potato wedges, or slice and serve in wraps for lunch.
Calories per cutlet are approximate as not all coating ingredients are used; the whole sauce is approximately 682 calories.

Nutrition

Serving Size: 1 cutlet with sauce
Calories: 478
Sugar: 8g
Sodium: 1125mg
Fat: 27g
Saturated Fat: 3.5g
Unsaturated Fat: 22.5g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1.5g
Protein: 30g
Cholesterol: 135mg