Pretzel Chicken is not tied in a knot, but it is pretty darned tasty! Pretzels make a much more flavorful coating for chicken breasts than traditional bread crumbs. A tangy mixture of mayonnaise, honey, and mustard provides even more flavor.
I like to use skin-on, bone-in chicken breasts for an especially juicy result, but you may substitute boneless, skinless breasts, legs or thighs, if you prefer.
Take care not to overcook the chicken breasts or they will become dry and chewy.
Pretzel Chicken Recipe
6 split chicken breasts, bone-in preferred (about 5 pounds – see Note)
2 cups small pretzel twists
1 teaspoon poultry seasoning
3 Tablespoons mayonnaise
1 Tablespoon honey
2 teaspoons spicy mustard
1 teaspoon Worcestershire sauce
Salt and pepper to taste
Preheat oven to 400 F. Line a shallow baking sheet or jelly roll pan with foil. Insert a baking rack into the pan.
Remove the chicken breasts from the packaging and pat dry.
Place pretzel twists and poultry seasoning in the bowl of a food processor. Pulse until you have a consistency of fine bread crumbs.
Whisk together mayonnaise, honey, mustard, and Worcestershire sauce.
Brush chicken breasts with the mayonnaise mixture, sprinkle with salt and pepper to taste, and roll in the pretzel crumbs to coat.
Place chicken on prepared pan, skin-side up. Spray with vegetable oil. Bake about 45 minutes or until an instant-read meat thermometer inserted in thickest part (not touching bone) reaches 165 F., as recommended by the USDA. Timing will vary depending upon the thickness of the meat. Keep in mind that overcooking will render the chicken dry and chewy.
Let rest for 5 minutes before serving.
Yield: 6 servings
Pretzel Chicken Recipe Photo ©2020 Peggy Filippone
• You may substitute boneless skinless chicken breasts, if you wish. Reduce baking time to 30 to 35 minutes. You may also substitute dark chicken meat such as legs or thighs, in which case you may need to increase the baking time.