Name: Crunchy Pretzel Chicken with Mustard Dip
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 4 boneless, skinless chicken breasts (or thighs); 2 cups crushed pretzels (about 60 g); ½ cup panko breadcrumbs; ½ tsp garlic powder; ½ tsp onion powder; ½ tsp paprika; Salt and freshly ground black pepper; 2 large eggs, beaten; 2 Tbsp Dijon mustard; For the mustard dipping sauce:; ¼ cup Dijon mustard; 2 Tbsp honey; 1 Tbsp mayonnaise (or Greek yogurt); 1 tsp white wine vinegar or lemon juice; Salt and pepper, to taste

Ingredients

4 boneless, skinless chicken breasts (or thighs)

2 cups crushed pretzels (about 60 g)

½ cup panko breadcrumbs

½ tsp garlic powder

½ tsp onion powder

½ tsp paprika

Salt and freshly ground black pepper

2 large eggs, beaten

2 Tbsp Dijon mustard

For the mustard dipping sauce:

¼ cup Dijon mustard

2 Tbsp honey

1 Tbsp mayonnaise (or Greek yogurt)

1 tsp white wine vinegar or lemon juice

Salt and pepper, to taste

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Instructions

Preheat oven to 200 °C (400 °F). Line a baking sheet with parchment paper or lightly grease.

In a bowl, mix crushed pretzels, panko, garlic powder, onion powder, paprika, salt, and pepper.

Pat chicken dry. Brush each piece with Dijon mustard, then dip into beaten eggs, coating completely. Press into pretzel mixture on both sides, ensuring a crispy crust.

Place coated chicken on the prepared baking sheet. Bake for 20–25 minutes, or until internal temperature reaches 74 °C (165 °F) and crust is crisp and golden.

Meanwhile, whisk together all dipping sauce ingredients until smooth and balanced. Adjust sweetness or tang to taste.

Serve chicken hot with the mustard sauce on the side for dipping. Enjoy!

Author: Jessica
Prep Time: 15 minutes
Cook Time: 25 minutes