- 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
- 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.
- 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.
- 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.
- 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.
- If frying, preheat 1/2 inch of oil in a skillet over medium-high heat. If baking, see recipe notes.
- 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.
- 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.