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
Steps
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.
Reviews
Atmorrison88 on 2021-05-23 (5 stars): Made it today and everyone loved it. I'm never buying honey mustard from the store again either. It was great! We baked it instead of frying and it was perfect.
Robert on 2022-01-05 (4 stars): The chicken was delicious. However, like the other comment, the pretzel pieces would not stick to the chicken, despite being careful. I also ended up adding the pretzel pieces on top of the chicken, as they cooked separately in the oil after separating from the chicken. I can only imagine that much of the honey mustard sauce which was used to bind the pretzel pieces to the chicken also mixed with the oil and was wasted. The sauce is excellent. Perhaps there is a better way to bind the pretzel pieces to the chicken. I wonder if addition of an egg would help. Any thoughts on this?
Carrie T on 2022-10-07 (3 stars): I tried making this. I read the past reviews so I tried to add an egg to the sauce but when I put the chicken in the oil everything fell off still. I decided to bake the rest. It came out ok, but because of the salted pretzels the chicken was so salty I couldn’t eat it. I’m going to try again with unsalted pretzels. The honey mustard sauce was delicious though!
Amy B on 2023-07-17 (5 stars): This was so good! I also added an egg to the portion of sauce used to coat the chicken before the pretzel coating and fried in veg oil. I lost a very small bit of the crust but overall it stayed on. The sauce is 5 star as well. Delish!
