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A close-up featured image showcasing delicious, crispy Pretzel Chicken, perfect for dinner.

Best Pretzel Chicken Dinner

This pretzel chicken recipe delivers an unbelievably crispy coating and juicy chicken that is surprisingly simple to achieve. The combination of salty pretzels, savory Parmesan cheese, and aromatic spices creates a flavor profile that's irresistible, making it a new family favorite.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 tablespoon milk
  • 3 cups pretzel twists, finely crushed about 12 oz
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 1/2 cup honey mustard optional
  • 1/4 cup mayonnaise optional
  • 1 tablespoon Dijon mustard optional

Equipment

  • baking sheet
  • parchment paper
  • Shallow dishes
  • Zip-top bag
  • Rolling pin or food processor
  • mixing bowls
  • whisk
  • Meat thermometer

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Cut the chicken breasts into bite-sized pieces.
  3. Place flour in a shallow dish. In another shallow dish, whisk together the eggs and milk.
  4. Place pretzel twists in a large zip-top bag. Seal the bag and crush the pretzels into fine crumbs using a rolling pin or food processor.
  5. In a shallow dish, combine the crushed pretzels, Parmesan cheese, garlic powder, onion powder, paprika, and black pepper. Mix well.
  6. Dip each piece of chicken into the flour, ensuring it's fully coated. Shake off any excess flour.
  7. Dip the floured chicken into the egg mixture, making sure it's completely coated. Let any excess egg drip off.
  8. Dredge the chicken in the pretzel mixture, pressing firmly to coat both sides.
  9. Place the coated chicken pieces on the prepared baking sheet in a single layer, ensuring they aren't touching.
  10. Bake for 15-20 minutes, or until the chicken is cooked through and the pretzel coating is golden brown and crispy. The internal temperature of the chicken should reach 165°F (74°C).
  11. If the pretzels start to brown too quickly, loosely tent the baking sheet with foil for the last few minutes of baking.
  12. While the chicken is baking, whisk together the honey mustard, mayonnaise, and Dijon mustard in a small bowl (for dipping sauce). Taste and adjust the seasonings as needed.

Notes

For spicier chicken, add cayenne pepper or hot sauce to the pretzel coating. Experiment with different cheeses or herbs in the pretzel coating. Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes, or until heated through, or in the air fryer for a few minutes. Microwaving is an option, but it may make the coating less crispy.