Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Pretzel-Crusted Chicken Breasts with Mustard-Dill Dipping Sauce

Scott Phillips

Servings: 4

Ground pretzels not only make a great crunchy-salty coating for chicken, they also make this dish a family-friendly favorite you’ll get plenty of requests for.

Ingredients

  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1/4 cup plus 1 Tbs. Dijon mustard
  • 3 cups pretzels (not low-sodium)
  • 3 boneless, skinless chicken breast halves (about 1-1/2 lb.)
  • Freshly ground black pepper
  • 1/2 cup mayonnaise
  • 2 Tbs. finely chopped fresh dill
  • 1 tsp. honey
  • 1/2 cup vegetable oil

Nutritional Information

      Calories (kcal) : 810
      Fat Calories (kcal): 440
      Fat (g): 50
      Saturated Fat (g): 8
      Polyunsaturated Fat (g): 22
      Monounsaturated Fat (g): 17
      Cholesterol (mg): 210
      Sodium (mg): 1210
      Carbohydrates (g): 47
      Fiber (g): 2
      Protein (g): 43

Preparation

  • Put the flour in a wide, shallow bowl. In another wide, shallow bowl, lightly beat the eggs and 1 Tbs. of the mustard. Process the pretzels in a food processor until a coarse flour forms, about 30 seconds. Transfer the pretzel flour to a third wide, shallow bowl. Line up the flour, egg, and pretzel bowls in that order.

    Put the chicken on a cutting board, and holding your knife parallel to the board, split each breast in half horizontally. Sprinkle both sides of the chicken lightly with pepper. Dredge both sides of the chicken in the flour, then the egg, and then the pretzel flour, coating well and shaking off the excess. Transfer to a baking sheet and refrigerate for 5 minutes.

    Meanwhile, in a small bowl, mix the remaining 1/4 cup mustard with the mayonnaise, dill, honey, and 1/8 tsp. black pepper; set aside.

    Heat the oil in a 12-inch skillet over medium-high heat. When the oil is hot but not smoking, add three of the chicken breast pieces. Cook until the first side is dark brown, about 2 minutes. Carefully flip and cook until the chicken is cooked through and the second side is golden-brown, about 2 minutes more; if the chicken seems to be browning too fast, reduce the heat to medium. Transfer to a clean cutting board and cover to keep warm. Repeat with the remaining chicken.

    Slice the chicken on the diagonal. Divide the slices among four dinner plates and serve with the dipping sauce.

Serve with tangy Sweet-Sour Red Cabbage.

Reviews

Rate or Review

Reviews

  • Maya_B | 03/21/2016

    So simple, and yet a great twist on a classic! The pretzel crust was brilliant, everyone loved it including the kids. I found that I needed to fry for longer than 2 min per side for the chicken to be fully cooked, but other than that a great, simple weeknight recipe.

  • maryhelen | 10/16/2015

    very good- required a little extra cooking time- very tender chicken, the dip is very good with it, but not necessary-

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Durham, North Carolina (412)

From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks