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Pretzel Crusted Chicken with Honey Mustard Sauce

Crispy Pretzel Crusted Chicken with Honey Mustard Sauce Delight

This Pretzel Crusted Chicken with Honey Mustard Sauce is a crunchy, flavorful dish that is quick and easy to make, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 pieces
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Cutlets Tender and juicy, chicken breasts work best.
For the Coating
  • 2 cups Pretzels Regular or gluten-free for coating.
  • 1 cup Flour All-purpose flour for coating.
  • 2 large Eggs Beaten; can substitute with vegan egg replacement.
For the Seasoning
  • 1 teaspoon Paprika For color and flavor.
  • 1 teaspoon Salt Adjust to taste.
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Oregano
  • 1/2 teaspoon Black Pepper Adjust to taste.
  • 1/4 teaspoon Cayenne Pepper Optional for heat.
For Frying
  • 1 cup Oil High-smoke-point oil like canola or vegetable.
For the Honey Mustard Sauce
  • 1/4 cup Honey Can be substituted with agave syrup for a vegan option.
  • 1/4 cup Mustard Dijon or whole grain.
For Garnish
  • 2 tablespoons Chives Fresh, chopped.

Equipment

  • Mixing bowl
  • Food Processor
  • Shallow dishes
  • heavy-bottomed pan
  • Wire Rack
  • meat thermometer

Method
 

Step‑by‑Step Instructions
  1. Prepare Honey Mustard Sauce by whisking together honey and mustard until well combined. Set aside.
  2. Crush pretzels into coarse crumbs using a food processor or by placing them in a zip-lock bag and crushing with a rolling pin.
  3. Set up a dredging station with three shallow dishes: one with flour, one with beaten eggs, and one with the crushed pretzels. Mix in seasoning to ensure flavor.
  4. Slice chicken cutlets into four even pieces for consistent cooking.
  5. Dredge each cutlet first in flour, then in eggs, and finally coat with pretzel crumbs, pressing firmly to adhere.
  6. Heat oil in a pan until it reaches 180°C/350°F. Test readiness with a small piece of bread.
  7. Fry cutlets in hot oil for 3-4 minutes on each side until golden brown, ensuring chicken reaches an internal temperature of 165°F.
  8. Season fried chicken with flaky sea salt, garnish with chives, and serve hot with honey mustard sauce.

Nutrition

Serving: 1pieceCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 500mgFiber: 2gSugar: 6gVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 2mg

Notes

Ensure oil is at the correct temperature before frying to maintain crispiness. Use even chicken thickness for consistent cooking and check doneness with a meat thermometer.

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