Crispy Pretzel Crusted Chicken is an easy recipe that makes the best flavor packed chicken that features a crunchy, pretzel crust. It’s Perfect for weeknight dinners, game day. These easy homemade chicken strips are a simple, delicious crowd-pleaser every time.
Winner! Winner! Chicken Dinner! I don’t know about you but it feels like I’ always looking for a new creative way to make chicken for dinner. I’ve got a lot of recipes for chicken here are New South Charm but some of my all time favorites are: Garlic Parmesan Chicken Thighs, Honey Garlic Chicken Bites, Monterey Chicken Spaghetti, Garlic Parmesan Chicken Thighs.
How to make Crunchy Pretzel Crusted Chicken :
Ingredients:
- For the Pretzel Chicken:
- Chicken Tenders or Breast (cut into strips)
- Pretzels
- All-Purpose Flour
- Garlic Powder
- Smoked Paprika
- Black Pepper
- Olive Oil or Butter
- Eggs
Instructions:
Preheat the oven 400°F and line a baking sheet with parchment paper or lightly spray with non-stick cooking spray.
Crush the pretzels either using a food processor or by crushing them with a rolling pin in a zip top bag.
Set Up the Dredging Station:
In a flat bowl or pie pan combine the flour, garlic powder paprika and black pepper.
In a second bowl combine the eggs, Dijon Mustard, and maple syrup.
In a third bowl pour in the pretzel crumbs.
Dredge the chicken:
Dip each chicken strip into the flour mixture turning over to coat both sides.
Then dip the chicken into the egg mixture coating the whole piece of chicken.
Using your palm press chicken into the crushed pretzels. Flip the chicken to coat all sides with the mixture.
Baking the Chicken:
Arrange the chicken strips on the baking sheet. Place the crusted chicken fingers on the baking sheet and drizzle lightly with olive oil or melted butter for extra crispiness.
Bake for 18-21 minutes, or until the coating is golden brown and the chicken is cooked through and reaches internal temperature of 165°F.
Substitutions and Variations:
Spicy Twist: Add a 1⁄2 teaspoon of cayenne pepper to the pretzel mixture to five these chicken strips a little heat.
Make it Cheesy: Mix in a 1⁄4 cup grated parmesan cheese into the crushed pretzel mixture.
Herbs and Seasoning: Add a teaspoon Italian Seasoning, or Dried Thyme or Parsley to the pretzel coating.
What kind of pretzels work for the best for this recipe?
Crunchy, hard Pretzels are recommended for this recipe. Pretzels types like rods or twists are the best choices. I do not recommend using thin flat style pretzels.
How to crush the pretzels into a crunchy crust:
- When crushing the pretzels I recommend using a food processor. To do this place the pretzels into a food processor and pulse until they are a small crunchy consistency.
- Put the pretzels in a large zip top bag and crush with a rolling pin, meat tenderizer, or with a heavy skillet.
Pro Tip: Squeeze all the air out of the zip top bag before sealing to prevent the bag from popping and pretzels flying everywhere.
Why is the pretzel crust falling off?
This usually happens if the chicken wasn’t dredged properly. Make sure to coat the chicken in flour first, then the egg mixture, then the pretzels.
Can I make this recipe in the AirFryer?
Yes! Prepare chicken as instructed then place in the air fryer and bake at 375–375°F for 10-15 minutes. Flip the chicken halfway through the cooking time,
Do not over crowd the air fryer. Placing too much chicken in the basket will cause the pretzel crust to become soggy.
The chicken is ready to serve when it reaches an internal temperature of 165°F on an instant read thermometer.
Get saucy with it:
I’ve included three recipes for homemade dipping sauces to perfectly compliment these or any other chicken strips.
Creamy Maple Honey Mustard Sauce:
1⁄4 cup dijon mustard
2 tablespoons honey
1 tablespoon maple syrup
2 tablespoons mayo
Whisk everything together in a small bowl until smooth. Chill for about 10 minutes before serving so the flavors come together.
Garlic Ranch Sauce:
1⁄2 cup ranch dressing
1 small clove of garlic, finely grated
1 tablespoon fresh chopped parsley
1 teaspoon lemon juice
Stir all ingredients together and let it sit for a few minutes so the garlic flavor blends into the ranch.
Sweet & Smoky BBQ Sauce:
1⁄2 cup BBQ sauce
1 tablespoon honey
1⁄2 teaspoon smoked paprika
1 teaspoon apple cider vinegar
Mix everything until smooth. Serve at room temperature or slightly chilled.
Storage:
Refrigerator: Store leftover chicken fingers in an airtight container in the refrigerator for up to 3-4 days.
Freezer: Once the chicken fingers have cooled completely, place them on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container. They’ll keep well for 2 months.
Reheating: For crispiest results, reheat them in the oven at 375°F for about 10-12 minutes, or in the air fryer for 5-7 minutes, until heated through. This helps bring back that crunchy coating.
I hope you and your family will love this recipe as much as we do! If you do try this recipe please come back and leave a comment letting me know how much you liked it!
Happy Cooking Y’all!
Susanne
Pretzel Crusted Chicken
Ingredients
- 1 ½ pounds chicken tenders or chicken breast cut into strips
- 2 cups crushed pretzels
- ½ cup all-purpose flour
- 2 large eggs
- 2 tablespoons dijon mustard
- 1 tablespoon pure maple syrup
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- 2 tablespoons olive oil or melted butter
Instructions
-
Preheat the oven 400°F and line a baking sheet with parchment paper or lightly spray with non-stick cooking spray.
-
Crush the pretzels either using a food processor or by crushing them with a rolling pin in a zip top bag.
-
Set Up the Dredging Station:
-
In a flat bowl or pie pan combine the flour, garlic powder, paprika and black pepper.
-
In a second bowl combine the eggs, Dijon Mustard, and maple syrup.
-
In a third bowl pour in the pretzel crumbs.
-
Dredging the chicken:
-
Dip each chicken strip into the flour mixture turning over to coat both sides.
-
Then dip the chicken into the egg mixture coating the whole piece of chicken.
-
Using your palm press chicken into the crushed pretzels. Flip the chicken to coat all sides with the mixture.
-
Baking the Chicken:
-
Arrange the chicken strips on the baking sheet. Place the crusted chicken fingers on the baking sheet and drizzle lightly with olive oil or melted butter for extra crispiness.
-
Bake for 18-21 minutes, or until the coating is golden brown and the chicken is cooked through and reaches internal temperature of 165°F.
Recipe Notes
Nutritional information is estimated. Amounts will vary based on ingredient choices and serving sizes.
Air Fryer Instruction:
Prepare chicken as instructed then place in the air fryer and bake at 375–375°F for 10-15 minutes. Flip the chicken halfway through the cooking time.
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