Crunchy Pretzel Chicken with Mustard Dip

A fun, flavor-packed dish featuring juicy chicken coated in ultra-crispy crushed pretzels and served with a tangy mustard (or honey-mustard) sauce. It’s quick, satisfying, and perfect for weeknight meals or game-day snacking.

Why You’ll Love This Recipe

I love how this chicken combines crunch and flavor with minimal effort. Crushed pretzels create a golden, irresistible crust without frying, while a creamy mustard dip adds that bright, zesty contrast. It’s always a hit—easy enough for weeknights, yet special enough for entertaining.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 500 g boneless, skinless chicken breast or thighs, cut into strips or cubed

• 2 large eggs, beaten

• 2 cups crushed pretzels (store-bought salted or flavored, finely pulsed)

• ½ cup flour (optional, for extra binding)

• Salt & pepper

• Oil spray or drizzle for baking

Mustard Dip (choose one):

• Classic mustard: ¼ cup Dijon mustard + 2 Tbsp honey + 1 Tbsp mayo + ½ Tbsp vinegar + salt & garlic powder to taste

• Mustard-cheddar sauce: Melt butter + flour, whisk in milk, cheddar cheese & Dijon until smooth, seasoned to taste.

directions

1. Preheat oven to 200 °C (400 °F). Line a baking sheet with parchment or spray with oil.

2. Prepare your breading station: bowls with flour (if using), beaten eggs, and crushed pretzels seasoned with salt & pepper.

3. Dredge each chicken piece in flour (optional), dip into egg, then press firmly into the pretzel crumbs.

4. Arrange coated chicken on the sheet, spray/drizzle lightly with oil.

5. Bake until golden and cooked through, about 15–20 minutes, flipping halfway for even crunch.

6. While chicken bakes, whisk together mustard dip or simmer sauce until thick and smooth.

7. Serve hot chicken with dip on the side or drizzled over the top.

Servings and timing

• Serves: 4 (as main)

• Prep: ~15 minutes

• Bake/Cook time: ~20 minutes

• Total time: ~35 minutes

Variations

• Air-fryer method: Cook at 200 °C (400 °F) for 12–15 min, flipping midway for crispiness.

• Honey mustard dip only: Skip the cheesy sauce and go classic—sweet and tangy.

• Flavored pretzels: Use everything or honey-mustard pretzels for extra seasoning.

• Make it gluten-free: Use gluten-free pretzels and flour substitute.

• Spicy kick: Add a pinch of cayenne to dip or breading for heat.

storage/reheating

I store leftover chicken in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a hot oven or air fryer for a few minutes to restore the crunch. The dip can be kept refrigerated for 4–5 days and stirred before serving.

FAQs

What’s the best way to crush pretzels?

I pulse them in a food processor until they’re breadcrumb-like. No processor? I crush them in a zip-top bag with a rolling pin.

Can I skip the egg step?

Egg or a mayo-based marinade helps the crumbs stick. I don’t recommend skipping it—it makes a huge difference in crunch.

How do I make sure the crust stays crispy?

Bake on high heat and spray the chicken with a little oil. Reheat crispiness in the oven or air fryer rather than the microwave .

Can I use chicken thighs instead of breasts?

Absolutely! Thighs stay more tender and juicy; just adjust the bake time slightly if they’re thicker.

Can this be prepped ahead?

Yes—coat the chicken and store them (unbaked) in the fridge for a few hours before baking. The dip can also be made ahead and warmed when ready.

Conclusion

 

This Crunchy Pretzel Chicken with Mustard Dip is one of my favorite easy crowd-pleasers. With its satisfying crunch and flavorful sauce, it brings fun and taste to any meal. Whether you go classic, spicy, or cheesy, this recipe is flexible and always delicious. I’d love to hear your spin on it!

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