Pretzel-Crusted Chicken
If you love the salty crunch of pretzels and the juicy tenderness of chicken, this recipe is your dream come true. Pretzel-crusted chicken takes classic breaded chicken up a notch by swapping breadcrumbs for crushed pretzels, giving every bite an irresistible crunch and a hint of salty goodness. It’s quick to prepare, easy to bake or air fry, and pairs beautifully with honey mustard, ranch, or barbecue sauce. Whether served for a weeknight dinner or as a crowd-pleasing party dish, it’s comfort food with a gourmet twist.
Ingredients (Serves 4)
4 boneless, skinless chicken breasts
2 cups pretzels (crushed into crumbs)
1/2 cup all-purpose flour
2 large eggs
2 tbsp milk
1 tsp garlic powder
1/2 tsp paprika
1/2 tsp black pepper
1/2 tsp salt (optional — pretzels are already salty)
Cooking spray or a little oil
Instructions
1. Prep the Chicken – 5 minutes
Pound chicken breasts to even thickness (about 1/2 inch) for even cooking.
Pat dry with paper towels.
2. Crush the Pretzels – 2 minutes
Place pretzels in a zip bag and crush with a rolling pin until they resemble coarse crumbs.
Mix with garlic powder, paprika, and pepper.
3. Set Up Breading Station – 2 minutes
Bowl 1: Flour.
Bowl 2: Eggs + milk (whisked).
Bowl 3: Crushed pretzels.
4. Bread the Chicken – 5 minutes
Coat chicken in flour (shake off excess).
Dip into egg mixture.
Press into pretzel crumbs until fully coated.
Cooking Options
Oven Method
Preheat oven to 200°C (400°F).
Place chicken on a parchment-lined baking sheet, lightly spray with oil.
Bake 18–22 minutes, flipping halfway, until golden brown and internal temp reaches 74°C (165°F).
Air Fryer Method
Preheat air fryer to 200°C (400°F).
Place chicken in a single layer, spray lightly with oil.
Air fry 10–12 minutes, flipping halfway, until crispy and cooked through.
Serving Suggestions
Drizzle with honey mustard sauce for a sweet-salty combo.
Serve with mashed potatoes, roasted veggies, or a fresh salad.
Tips
For extra crunch, don’t crush pretzels too finely.
You can use flavored pretzels (honey mustard, garlic, etc.) for variation.
Works great with chicken tenders for a snack version.
Pretzel-Crusted Chicken – Q&A
Q: Can I make it ahead of time?
A: Yes! You can bread the chicken up to 4 hours ahead and store it in the fridge. Bake or air fry just before serving for the crispiest texture.
Q: Can I freeze pretzel-crusted chicken?
A: Absolutely. Bread the chicken, place on a tray to freeze, then store in an airtight bag. Cook from frozen in the oven at 200°C (400°F) for 25–28 minutes, flipping halfway.
Q: My coating falls off — what am I doing wrong?
A: The chicken may be too wet, or you’re not pressing the pretzel crumbs firmly enough. Pat chicken dry and press crumbs in well. Also, avoid moving the chicken too much during the first half of cooking.
Q: Can I use chicken thighs instead?
A: Yes! Boneless, skinless thighs work great and stay extra juicy. Add 2–3 minutes to cooking time.
Q: Can I make this gluten-free?
A: Yes — just use gluten-free pretzels and flour.
Nutrition (per serving – based on 4 servings, oven-baked)
Calories: ~320 kcal
Protein: 33 g
Carbs: 22 g
Fat: 9 g
Fiber: 1 g
Sugar: 1 g
Sodium: ~650 mg (varies with pretzel brand)