Honey Mustard Chicken With Pretzel Crust Recipes

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PRETZEL HONEY MUSTARD CHICKEN RECIPE



Pretzel Honey Mustard Chicken Recipe image

Easy pretzel-coated Honey Mustard Chicken can be on the table for your family in under an hour with four simple store-bought ingredients and 10-minutes to put this dinner together. This is a great last-minute dinner for busy weeknights. The whole family can help make this easy kid-friendly recipe.

Provided by Lisa Hatfield

Categories     Dinner & Main Dishes

Time 55m

Number Of Ingredients 4

1/2 cup Dijon mustard
1/2 cup honey
6 boneless skinless chicken breasts
2 cups pretzels (crushed)

Steps:

  • Pre-heat oven to 375 degrees.
  • Line a large baking sheet or spray a wide shallow baking dish.
  • Mix Dijon mustard and honey in a small bowl. Divide the Dijon mustard in half, and keep one half aside to serve as a dipping sauce.
  • Place pretzels in a zip-lock bag, close, and crush into smaller pieces. Pour in a shallow dish or plate.
  • On a cutting board, slice larger meat pieces into smaller portions of chicken cutlets for kids. Dip each of the skinless breasts into the honey mustard, then dip in the crushed pretzel pieces. Discard any honey mustard used to coat the meat.
  • Lay coated pretzel crusted pieces on a parchment lined baking sheet in a single layer or in a wide shallow baking dish.
  • Bake 45 minutes at 374 degrees Fahrenheit, until the internal temperature reaches 165 degrees on a meat thermometer.
  • Serve with honey-mustard extra sauce.

Nutrition Facts : Calories 329 kcal, Carbohydrate 45 g, Protein 27 g, Fat 4 g, Cholesterol 72 mg, Sodium 705 mg, Fiber 1 g, Sugar 24 g, ServingSize 1 serving

HONEY MUSTARD PRETZEL CHICKEN BREASTS



Honey Mustard Pretzel Chicken Breasts image

Make and share this Honey Mustard Pretzel Chicken Breasts recipe from Food.com.

Provided by Julesong

Categories     Poultry

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breasts
3/4 cup Dijon mustard
1/4 cup mayonnaise or 1/4 cup plain yogurt
2 tablespoons honey
1/8 teaspoon cayenne pepper, to taste
2 garlic cloves, minced
1 minced green onion, both white and green part (green onion = scallion)
salt
fresh ground black pepper
1 cup crushed pretzel

Steps:

  • Preheat oven to 350 degrees F.
  • Pound/flatten chicken breasts until about 1/4 inch thick - and here's an easy way to pound a chicken breast: put it in a Ziplock bag first, then flatten with the mallet or whatever you're using. It keeps splatters at a minimum. (Flattening the breasts makes them even more tender!).
  • Combine mustard, mayonnaise, honey, cayenne pepper, garlic, green onion, and salt and pepper to taste.
  • Set half of mixture aside to be used as dipping sauce.
  • Coat chicken completely in remaining mustard mixture, and then dredge in pretzel crumbs.
  • Place coated chicken on baking sheet and bake for about 30 minutes or until chicken is cooked through and juices run clear.
  • Dawn/NYS posted this recipe to Gail's Recipe Swap.

Nutrition Facts : Calories 417.2, Fat 6.5, SaturatedFat 1.1, Cholesterol 75.5, Sodium 1438.8, Carbohydrate 57.2, Fiber 3.4, Sugar 10.7, Protein 33.2

PRETZEL-CRUSTED CHICKEN STRIPS



Pretzel-Crusted Chicken Strips image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 9

1 cup spicy brown mustard
1 cup mayonnaise
1/2 cup honey
1/2 cup all-purpose flour
2 cups crushed pretzel twists
1 1/2 pounds chicken tenders
1 1/2 teaspoons kosher salt
4 tablespoons salted butter
1/4 cup olive oil

Steps:

  • Mix the brown mustard, mayonnaise and honey in a small bowl. Add 1 cup of the mixture to a shallow bowl. Reserve the rest for serving. Place the flour in another shallow bowl, then spread the pretzel crumbs on a plate.
  • Season the chicken tenders with the salt. Coat each chicken tender in flour, then dunk in the honey-mustard mixture and coat in the pretzels; set aside on a large plate.
  • Heat 2 tablespoons of the butter and 2 tablespoons of the olive oil in a large nonstick skillet over medium-low heat until melted and hot. Add half of the chicken and cook until golden brown and cooked through, 2 to 3 minutes per side. Remove to a rack placed over a sheet pan. Repeat with the remaining butter, oil and chicken.
  • Serve alongside the reserved honey mustard.

PRETZEL-CRUSTED CHICKEN FINGERS WITH HONEY MUSTARD DIPPING SAUCE



Pretzel-Crusted Chicken Fingers with Honey Mustard Dipping Sauce image

Whenever I visit my family in Minnesota, I can't wait to get my hands on a bag of Dot's Homestyle Pretzels. They're coated in a top-secret seasoning mix that I crave! This recipe recreates the flavor of Dot's, using butter-flavored pretzels mixed with ranch seasoning, so now we can satisfy that craving year-round. The pretzel mix is the perfect coating for chicken fingers that are fried till crispy then served with a punchy-sweet dipping sauce.

Provided by Gabriela Rodiles

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

1/3 cup yellow mustard
2 tablespoons Dijon mustard
3 tablespoons brown sugar
1/4 cup honey
1 teaspoon fresh lemon juice
3 cups plain or butter-flavored pretzels (about 6 1/2 ounces)
1 tablespoon ranch dressing mix or 1/2 teaspoon each onion powder and garlic powder
3 large eggs
Kosher salt and freshly ground black pepper
1 pound chicken tenders (7 to 8 pieces) or 1 pound boneless skinless chicken breast cut into 7 to 8 strips
1 cup all-purpose flour
Vegetable oil, for frying

Steps:

  • For the dipping sauce: Whisk together both mustards with the brown sugar, honey and lemon juice in a small bowl. Cover and set aside until ready to use.
  • For the chicken fingers: Pulse the pretzels in a food processor until finely ground but pea-sized bits remain. Transfer to a medium bowl and stir in the ranch dressing mix or onion powder and garlic powder and 1 teaspoon salt.
  • Beat the eggs with 1 teaspoon salt and a few grinds of black pepper in another medium bowl.
  • Whisk the flour with 1 tablespoon salt and a few grinds of black pepper in a third medium bowl.
  • Set a wire rack in a rimmed baking sheet. Dredge 1 chicken piece at a time in the seasoned flour, shaking off the excess, then dip into the egg to evenly coat, and finally evenly coat in the pretzel crumbs. Transfer to the prepared wire rack.
  • Heat 1/2 inch oil in a 12-inch cast-iron skillet over medium-high heat. Test the temperature of the oil by dropping a pinch of leftover flour in the oil. When it sizzles and rises to the top, the oil is ready for frying. Add half of the chicken to the skillet and fry until golden brown, flipping once, 1 1/2 to 2 minutes per side. Transfer with tongs to a paper towel-lined plate. Season with a sprinkle of salt. Repeat the frying process with the remaining chicken.
  • Serve the chicken fingers warm with the mustard dipping sauce.

HONEY MUSTARD CHICKEN WITH PRETZEL CRUST



Honey Mustard Chicken with Pretzel Crust image

A crunchy and salty crust to dress up chicken!

Provided by Kathleen

Categories     Chicken Breasts

Time 45m

Yield 4

Number Of Ingredients 13

cooking spray
1 tablespoon red wine vinegar
1 tablespoon prepared yellow mustard
1 tablespoon spicy mustard
1 tablespoon coarse-grained mustard
1 tablespoon honey
1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves
4 cups salted pretzels
½ cup mayonnaise
2 tablespoons prepared yellow mustard
3 tablespoons honey
½ teaspoon salt

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with foil and spray with cooking spray.
  • In a bowl, mix together the red wine vinegar, 1 tablespoon yellow mustard, the spicy mustard, coarse-grained mustard, 1 tablespoon of honey, and the vegetable oil.
  • Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1/4 inch. Coat the chicken well with the mustard mixture.
  • Place the pretzels into a resealable plastic zipper bag and roll the bag under a rolling pin to finely grind the pretzels. Place the coated chicken breasts, one at a time, into the bag, seal, and shake the bag to thoroughly coat each chicken breast with pretzel meal. Place the chicken breasts on the prepared baking sheet and spray each breast with cooking spray.
  • Bake the chicken in the preheated oven until the coating is golden brown and the meat is no longer pink in the center, about 25 minutes. Flip the chicken after about 12 minutes of cooking to brown both sides.
  • Mix together the mayonnaise, 2 tablespoons of yellow mustard, 3 tablespoons of honey, and salt in a bowl. Drizzle the honey-mustard sauce over the chicken to serve.

Nutrition Facts : Calories 759.1 calories, Carbohydrate 86.7 g, Cholesterol 77.6 mg, Fat 31.8 g, Fiber 3.1 g, Protein 33.2 g, SaturatedFat 5.3 g, Sodium 2174.5 mg, Sugar 17.6 g

CRISPY PRETZEL CHICKEN WITH HONEY-MUSTARD SAUCE



Crispy pretzel chicken with honey-mustard sauce image

Pretzel crumbs create a super-crisp coating for chicken, and oven cooking reduces the fat content. This recipe makes extra for lunch the next day

Provided by Good Food team

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 9

100g salted pretzel
12 boneless, skinless chicken thighs
flour , for dusting
2 eggs , beaten with a fork
1 tbsp olive oil
100ml wholegrain mustard
4 tbsp honey
1 tsp white wine vinegar
green veg or salad and potatoes , to serve (optional)

Steps:

  • Heat oven to 200C/180C fan/gas 6. Crush the pretzels in a food processor or bash up in a plastic bag using a rolling pin. Transfer pretzel crumbs to a plate. Season the chicken, toss in flour, dip into the egg, then roll in the pretzel crumbs. Place on a baking tray, drizzle over the oil and bake for 35 mins until crisp and tender.
  • In a small bowl, mix the mustard, honey and vinegar. Reserve 4 of the chicken thighs for lunch. (You can use them in the Caesar salad with crispy chicken recipe, look at 'Goes well with...') Serve the remaining chicken with the sauce and green veg or salad and potatoes.

Nutrition Facts : Calories 400 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 18 grams sugar, Fiber 1 grams fiber, Protein 41 grams protein, Sodium 2.2 milligram of sodium

HONEY MUSTARD PRETZEL CHICKEN TENDERS RECIPE BY TASTY



Honey Mustard Pretzel Chicken Tenders Recipe by Tasty image

Lunchtime is now crunch time with this delicious chicken tender recipe. Go pickup in store at any Amazon Fresh Store. Amazon Fresh is a grocery store in select cities where you can shop for groceries, everyday essentials, and more. Why wait for delivery when you can pickup at Amazon Fresh today!

Provided by Amazon Prime Fresh

Categories     Lunch

Yield 2 servings

Number Of Ingredients 16

½ cup Happy Belly Honey Mustard
⅓ cup plain full-fat greek yogurt
2 Happy Belly Large Eggs
1 pinch kosher salt
2 teaspoons freshly ground black pepper, divided, plus a pinch
1 lb boneless, skinless chicken tenders
2 tablespoons garlic powder
3 tablespoons Happy Belly Onion Powder
½ teaspoon cayenne pepper
1 tablespoon Happy Belly Celery Salt
2 tablespoons Happy Belly Paprika
3 cups whole pretzel twists
Happy Belly Vegetable Oil, for frying
Happy Belly Honey Mustard
Amazon Fresh Brand Carrots and Celery Stick
Amazon Fresh Brand Aplenty Sea Salt Pita Chip

Steps:

  • In a medium bowl, whisk together Happy Belly Honey Mustard, Greek yogurt, Happy Belly Large Eggs, a pinch of salt, and a pinch of black pepper until smooth. Add the chicken tenders and toss to coat completely in the honey mustard mixture. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 hours, or overnight.
  • In a separate medium bowl, stir together the garlic powder, Happy Belly Onion Powder, cayenne, Happy Belly Celery Salt, remaining 2 teaspoons of black pepper, and the Happy Belly Paprika.
  • Add the pretzel twists to a food processor and pulse into coarse crumbs. Transfer about half of the pretzel crumbs to the bowl with the spice mixture. Pulse the remaining pretzel crumbs until finely ground, then add to the bowl with the spice mixture and stir to combine.
  • Heat 2 inches of Happy Belly Vegetable Oil in a large, high-walled skillet over medium heat until the temperature reaches 365-375°F (185-190°C). Line a plate with paper towels.
  • Toss the honey mustard chicken tenders, a few at a time, in the pretzel crumbs until fully coated.
  • Working in batches to avoid overcrowding the pan, fry the chicken tenders in the hot oil for 8-10 minutes, or until crispy and golden brown all over. Transfer to the paper towel-lined plate to drain.
  • Assemble the lunchboxes: Pack the honey mustard pretzel chicken tenders with a side of Happy Belly Honey Mustard for dipping, a few Amazon Fresh Brand Carrots and Celery Sticks, and Amazon Fresh Brand Aplenty Sea Salt Pita Chips.
  • Enjoy!

PRETZEL CHICKEN WITH DIJON OR HONEY MUSTARD DRESSING



Pretzel Chicken With Dijon or Honey Mustard Dressing image

I love pretzels with mustard and this recipe really shows off that wonderful pairing. It is a great chicken recipe that yields a crispy and flavorful crust and tender juicy meat. Depending on the flavor you want to experience you can use Honey Mustard or Dijon. To ensure a crisp crust, it's imperative to use thick, hard pretzels, like sourdough or Salzstangen. WINE: A fruity wine with some sweetness, like a German Riesling, makes a nice counterpoint to the salty pretzel, and works even better as a complement to pretzels and Dijon mustard. This choice works well with the Honey Mustard also as it will make your wine seem drier than it really so a Riesling will be a nice balance. I chose a sweet 2004 St. Urbans-Hof Riesling which paired nicely. If you want a wonderful taste sensation try a 2001 Langwerth von Simmern Erbacher Marcobrunn Spatlese Riesling that is not quite as sweet.

Provided by NcMysteryShopper

Categories     Chicken Breast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

4 cups hard pretzels, coarsely crushed
1/4 teaspoon cayenne (optional)
1/2 cup canola oil
1/2 cup whole grain mustard
2 tablespoons Dijon mustard or 2 tablespoons honey mustard, good quality
1/4 cup water
3 tablespoons red wine vinegar
1/4 teaspoon cayenne (optional)
salt & freshly ground black pepper
6 large boneless skinless chicken breast halves

Steps:

  • Preheat the oven to 400°.
  • In a blender or food processor, pulse the hard pretzels until coarsely ground with the cayenne (optional); you are going for a mixture that has both coarse and ground pretzels. Transfer to a shallow bowl or plate and set aside.
  • In a clean blender or food processor, add oil, mustards, water and vinegar (and optional cayenne) and blend until smooth. Season the dressing with salt and pepper, to taste.
  • Add half of the dressing to another shallow bowl or container, add chicken and coat with dressing. Dredge the chicken in the pretzel crumbs to cover all sides and transfer to a rack that is placed on a rimmed baking sheet.
  • Place chicken in the upper third of the oven and bake for 20 to 25 minutes, or until cooked through. Slice or serve whole and either warm or at room temperature with the remaining mustard dressing.

Nutrition Facts : Calories 889.4, Fat 26.2, SaturatedFat 2.8, Cholesterol 75.5, Sodium 2485.4, Carbohydrate 122.2, Fiber 5.4, Sugar 4.4, Protein 41.8

HONEY MUSTARD CHICKEN WITH PRETZEL CRUST



Honey Mustard Chicken with Pretzel Crust image

A crunchy and salty crust to dress up chicken!

Provided by Kathleen

Categories     Chicken Breasts

Time 45m

Yield 4

Number Of Ingredients 13

cooking spray
1 tablespoon red wine vinegar
1 tablespoon prepared yellow mustard
1 tablespoon spicy mustard
1 tablespoon coarse-grained mustard
1 tablespoon honey
1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves
4 cups salted pretzels
½ cup mayonnaise
2 tablespoons prepared yellow mustard
3 tablespoons honey
½ teaspoon salt

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with foil and spray with cooking spray.
  • In a bowl, mix together the red wine vinegar, 1 tablespoon yellow mustard, the spicy mustard, coarse-grained mustard, 1 tablespoon of honey, and the vegetable oil.
  • Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1/4 inch. Coat the chicken well with the mustard mixture.
  • Place the pretzels into a resealable plastic zipper bag and roll the bag under a rolling pin to finely grind the pretzels. Place the coated chicken breasts, one at a time, into the bag, seal, and shake the bag to thoroughly coat each chicken breast with pretzel meal. Place the chicken breasts on the prepared baking sheet and spray each breast with cooking spray.
  • Bake the chicken in the preheated oven until the coating is golden brown and the meat is no longer pink in the center, about 25 minutes. Flip the chicken after about 12 minutes of cooking to brown both sides.
  • Mix together the mayonnaise, 2 tablespoons of yellow mustard, 3 tablespoons of honey, and salt in a bowl. Drizzle the honey-mustard sauce over the chicken to serve.

Nutrition Facts : Calories 759.1 calories, Carbohydrate 86.7 g, Cholesterol 77.6 mg, Fat 31.8 g, Fiber 3.1 g, Protein 33.2 g, SaturatedFat 5.3 g, Sodium 2174.5 mg, Sugar 17.6 g

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From sugarspiceandglitter.com


PRETZEL CRUSTED CHICKEN - BELLE OF THE KITCHEN
2022-03-31 Preheat your oven to 400 degrees Fahrenheit. Place a wire rack over the top of a large rimmed baking sheet and set aside. In a small bowl, mix together the honey, mustards, olive oil, lemon juice, and garlic. Season with salt and pepper and divide in half. Set aside one half for serving and dipping later.
From belleofthekitchen.com


PRETZEL-CRUSTED CHICKEN FINGERS WITH HONEY MUSTARD DIP
2015-04-18 Preheat oven to 375 degrees. Season chicken strips with salt, pepper and paprika. Dredge each strip first in flour, then dip in egg and generously coat in the crushes pretzels. Bake for no more than 15-16 minutes because chicken breast tends will dry up if left in the oven for too long. For the Honey Mustard dip, mix all the ingredients together.
From rookiewithacookie.com


PRETZEL HONEY MUSTARD CHICKEN - COCO AND ASH - EASY RECIPES
2018-03-20 Instructions. Pre-heat oven to 375 degrees. Line a large baking sheet with parchment paper or spray a wide shallow baking dish with non stick spray. Mix Dijon mustard and honey in a small bowl. Divide the Dijon mustard in half, keep one half aside to serve with baked chicken. Place pretzels in zip lock bag, close, and crush into smaller pieces.
From cocoandash.com


HONEY MUSTARD CHICKEN WITH PRETZEL CRUST | RECIPE | RECIPES, …
Aug 19, 2014 - Boneless, skinless chicken breasts are pounded thin, coated with a three-mustard mixture, dredged in crushed pretzels, and baked until golden brown. The cutlets are served with a sweet and tangy honey-mustard sauce.
From pinterest.ca


HONEY MUSTARD PRETZEL CHICKEN BITES - THE COMFORT OF COOKING
Preheat oven to 375 degrees F. Line 2 large baking sheets with parchment paper or spray with nonstick cooking spray. In a shallow dish, combine flour, salt and pepper. In a separate dish, whisk eggs and honey mustard. In a third dish, pour in crushed pretzels. Coat chicken pieces in flour, dip in egg, then coat with crushed pretzels.
From thecomfortofcooking.com


CRISPY PRETZEL CHICKEN WITH PARMESAN HONEY MUSTARD SAUCE
2014-05-27 Instructions. Preheat oven to 425 degrees. Cut chicken into thick strips (about four per breast) In a food processor, pulse chips until semi fine then pour onto pie plate. In a medium to large bowl mix mayonnaise and Parmesan cheese. Spray a …
From afamilyfeast.com


PRETZEL CRUSTED CHICKEN WITH HONEY MUSTARD SAUCE - REAL MOM …
2013-05-28 Instructions. Preheat oven to 400 degrees. In a food processor or high powered blender (like Blendtec) combine the canola oil, mustard, honey, water, and vinegar. Pulse until well combined. Add salt and peper to taste. Place half of the mustard sauce in a shallow bowl, and set the other half aside.
From realmomkitchen.com


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