Pretzel Crusted Chicken with Spicy Honey Mustard
Pretzel Crusted Chicken with Spicy Honey Mustard is golden, crispy and coated in a salty pretzel crust that pairs perfectly with a drizzle (or dunk) of spicy honey mustard sauce.
Servings: 8 pieces
Equipment
- 1 Large frying pan
- 1 wire rack
Ingredients
- 1½ cups vegetable oil for frying approximately
Chicken Ingredients:
- 4 chicken breasts thinly sliced to make 8 pieces total
- salt and pepper
Egg Mixture Ingredients:
- 2 eggs
- 1 tbsp yellow mustard
- 1 tbsp honey
Pretzel Crust Ingredients:
- 5 cups pretzel twists, salted whole, then blended
Honey Mustard Dressing Ingredients:
- 1/4 cup dijon mustard
- 1 tsp yellow mustard
- 1/4 cup mayonnaise
- 1/4 cup honey
- 1/2 small lemon juiced, approximately 1½-2 tbsp
- 1 tsp red pepper flakes
- salt to taste
Instructions
- Begin by preparing your chicken breasts, pounding them to about ¼-inch thickness. You want them thin - thicker pieces won’t fry properly, so thinner is better here.
- Season the chicken lightly on each side with salt and pepper. Don't go too heavy handed with the salt as the pretzels will add enough salt. Set chicken aside until ready to use.
- Pulse the pretzels in a blender until about 85% are finely ground into a powder or breadcrumb texture. Avoid leaving large chunks, as they can burn more easily (see the blog post above for extra tips and details if you need).
- Set out two medium bowls. Add the crushed pretzels to one bowl, and whisk together the egg mixture ingredients in the second.
- Dip the chicken cutlets into the egg mixture, coating both sides, then dredge in the pretzel crumbs. Press gently to ensure the coating adheres and covers the chicken evenly on all sides. Repeat with remaining pieces.
- Add your oil to a large frying pan, using enough to nearly submerge the chicken.
- Heat the oil over medium/high heat. Once hot, shake off any excess coating from the chicken and carefully add your chicken to the pan, working in batches if you need to avoid overcrowding.
- Fry over medium/high heat for about 3 minutes per side, or until the chicken is cooked through. Avoid turning the heat too high, as the coating can burn.
- Transfer to a wire rack and let cool for 2-3 minutes while you prepare your honey mustard dipping sauce.
- In a small bowl, whisk together the dressing ingredients. Taste and adjust as needed.
- Serve alongside the chicken, or drizzle over the top if you prefer.
- Enjoy immediately!
Nutrition
Calories: 795kcal | Carbohydrates: 53g | Protein: 31g | Fat: 52g | Saturated Fat: 8g | Polyunsaturated Fat: 28g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 116mg | Sodium: 929mg | Potassium: 583mg | Fiber: 2g | Sugar: 12g | Vitamin A: 181IU | Vitamin C: 6mg | Calcium: 36mg | Iron: 3mg
