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Golden brown pretzel crusted chicken breasts served with honey mustard sauce on a plate.

Pretzel-Crusted Chicken with Honey Mustard Sauce

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 485
Ingredients Method

Ingredients
  

  • 4 boneless , skinless chicken breasts (approx. 6oz each)
  • 2 cups hard salted pretzels, finely crushed
  • 1/2 cup all -purpose flour
  • 2 large egg s
  • 1 tablespoon Dijon mustard (for egg wash)
  • 1/2 teaspoon ground black pepper
  • 1/4 cup mayonnais e
  • 2 tablespoons hone y
  • 2 tablespoons Dijon mustard (for sauce)
  • 1 teaspoon yellow mustard
  • 1/2 teaspoon apple cider vinegar

Method
 

  1. Preheat a convection oven to 400°F (204°C) and prepare a rimmed baking sheet with a wire rack or parchment paper.
  2. Pound chicken breasts to an even thickness of 0.5 inches to ensure uniform thermal conductivity.
  3. Organize a three-stage dredging station: Stage 1 contains all-purpose flour and black pepper; Stage 2 contains eggs whisked with 1 tablespoon Dijon mustard; Stage 3 contains crushed pretzel crumbs.
  4. Dredge each chicken breast in flour, submerging completely and shaking to remove excess particulates.
  5. Submerge floured chicken into the egg wash, then press firmly into the pretzel crumbs to ensure maximum surface adhesion.
  6. Arrange the coated chicken on the prepared baking sheet and spray lightly with neutral oil to facilitate heat transfer.
  7. Bake for 18 to 20 minutes until the internal core temperature reaches 165°F (74°C) as measured by a digital probe thermometer.
  8. Prepare the sauce by whisking mayonnaise, honey, 2 tablespoons Dijon mustard, yellow mustard, and apple cider vinegar until a stable emulsion is formed.
  9. Allow the chicken to rest for 5 minutes to stabilize internal juices before serving with the sauce.