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Pretzel Crusted Chicken with Honey Mustard Sauce

  • Author: Morgan
  • Total Time: 40 mins
  • Yield: 3-4 servings 1x


Units Scale
  • 1.5 pounds boneless, skinless chicken breasts or thighs
  • 1 cup mayonnaise
  • 1/2 cup dijon mustard
  • 1/2 cup honey
  • Juice of 1 lemon
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 3 cups salted pretzels
  • Vegetable or canola oil (for frying)
  • Coarse salt, to top
  • Chopped parsley or chives, to serve, optional


  1. Using a meat tenderizer, pound out the chicken to approximately 1/2" thick. If using larger chicken breasts, you may want to butterfly the breasts first for smaller cutlets. Set aside.
  2. Make the honey mustard sauce by whisking together the mayonnaise, dijon mustard, honey, lemon juice, paprika, garlic powder, and salt in a large bowl. Adjust the seasonings to taste. Pour roughly half of the honey mustard sauce into a shallow dish and reserve the rest for serving.
  3. Put the pretzels in a food processor and pulse to crumb consistency. Alternatively, put the pretzels in a large sealable bag and use a rolling pin to crush into crumbs. Transfer the crumbs to a second shallow dish.
  4. One at a time, coat each chicken cutlet in the honey mustard sauce and then the ground pretzels. Make sure the chicken is well coated. Set aside.
  5. If frying, preheat 1/2 inch of oil in a skillet over medium-high heat. If baking, see recipe notes.
  6. Add the pretzel chicken to the hot oil. Cook in batches until cooked through, about 4 minutes per side. Remove from oil and sprinkle with coarse salt.
  7. Serve chicken with the reserved honey mustard sauce and chopped parsley, if desired.


While I suggest frying for best results, this chicken is still great when baked. If baking, preheat the oven to 400°F and place the chicken on a wire rack set over a baking sheet. Spray generously with nonstick oil and bake until cooked through and crisp, about 20 minutes.

  • Prep Time: 20 mins
  • Cook Time: 20 mins