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This pretzel crusted chicken is the ultimate combination of crispy, crunchy coating and juicy, tender chicken. Instead of traditional breadcrumbs, crushed pretzels add an incredible texture and a slightly salty bite that pairs perfectly with the creamy cheddar dipping sauce.
Similar to my Air Fryer Chicken Tenders and my Oven Fried Chicken Tenders, you can use boneless skinless breasts or tenders to make this recipe.
Why You’ll Love This Recipe
If you’re looking for a fun way to make chicken that the whole family will love, this recipe is a must-try.
- Crispy, crunchy texture – The crushed pretzels create an unbeatable crunch factor, making each bite extra satisfying.
- Easy to make – A few simple steps and minimal ingredients are all you need.
- Bakes or fries beautifully – Whether you make it in a skillet (my preference) or an air fryer, the pretzel coating turns golden brown and crispy every time.
- Pairs with everything – Serve it as a game-day snack, a family-friendly dinner, or even chopped over a salad.
How to Make Pretzel Crusted Chicken
This easy recipe comes together quickly with a simple dredging process.
Step 1: Prepare the pretzel coating
Crush your pretzels in a food processor or a sealable bag using a rolling pin.
You’ll want a mix of fine crumbs to adhere to the chicken and larger pieces for extra crunch.
Step 2: Coat the chicken
Toss the chicken in a little olive oil to help the coating stick.
Then dip each piece in egg wash before dredging it in the crushed pretzel mixture.
Step 3: Cook to golden perfection
You can fry the chicken in a skillet with a bit of oil over medium-high heat until crispy, bake it on a wire rack in the oven, or even air fry for a lighter option.
Step 4: Make the cheddar dipping sauce
A quick stovetop sauce made with butter, flour, milk, sharp cheddar, and a hint of mustard adds the perfect touch of spice to complement the crispy chicken.
Cooking Tips
- Use any pretzels you like – Regular, gluten-free, or even flavored pretzels work well. Pretzel Goldfish crackers are a fun alternative if you have them on hand.
- Don’t skip the egg wash – It helps the pretzel crumbs stick and adds a great crunch factor.
- Try different seasonings – Add a pinch of garlic powder, onion powder, or cayenne pepper for extra flavor.
- Check the internal temperature – Chicken should reach 165°F for safe consumption.
Storage and Reheating
Store leftover chicken tenders in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 375°F oven or air fryer for a few minutes to crisp them back up.
Variations
- Honey Mustard Dipping Sauce – Swap out the cheddar sauce for a homemade honey mustard for a sweet and tangy twist.
- Spicy Kick – Add a little cayenne pepper or serve with a side of hot sauce.
- Baked Version – Place the coated chicken on a rimmed baking sheet, spray with olive oil, and bake at 400°F until crispy.
This pretzel-crusted chicken is a fun and flavorful twist on classic breaded chicken tenders. Whether you’re serving it for dinner tonight or as a game-day appetizer, it’s guaranteed to be a hit!
And if you love that pretzel flavor, you might want to make Strawberry Pretzel Salad or Raspberry Pretzel Salad for dessert!
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Ingredients
For the chicken
- 2 cups pretzels
- 1 tablespoon fresh thyme large stems removed
- 1 pound chicken breasts or tenders
- 5 tablespoons olive oil divided
- 1 large egg
For the cheese sauce
- 1 tablespoon unsalted butter
- 1 tablespoon all purpose flour
- 1 cup milk
- 1 1/2 cups extra sharp cheddar grated
- 1 tablespoon spicy brown mustard
Instructions
To cook the chicken
- In a food processor, pulse the 2 cups pretzels with 1 tablespoon fresh thyme until you have a nice mixture of large and fine crumbs, about 15 pulses.
- Place 1 pound chicken breasts or tenders in a plastic bag and flatten meat by pounding with a meat tenderizer or smashing it with a rolling pin until the meat is an even thickness. Cut the tenderized breasts into strips or bite sized pieces if you want to make nuggets. Note: If using tenders, there is no need to flatten or pound the meat. Using a new gallon sized plastic bag, add the chicken, the crushed pretzel mixture, and one tablespoon of the 5 tablespoons olive oil. Use your hands to squeeze and move the chicken around so that it gets coated with the fine crumbs. Transfer the coated chicken to a plate and place the remaining crumbs in a shallow dish.
- Beat 1 large egg in a separate shallow dish.
- In a large heavy bottom pan, heat the remaining four tablespoons of 5 tablespoons olive oil over medium high heat. Ensure oil is very hot before you add the chicken, but take care not to get it too hot otherwise it will smoke. Dip the coated chicken in the egg, then dip in the remaining crumb mixture, pressing the crumbs onto the egg mixture to coat well. Repeat for remaining chicken (you may have to cook in two batches depending on the size of your pan – you want to give them enough room to cook). Cook until golden brown, about 5 minutes, flip, then cook until other side is golden brown, another 3-4 minutes. Allow chicken to rest on paper towel lined plate to drain off any oil.
To make the cheese sauce
- Meanwhile, make the cheddar sauce by melting the 1 tablespoon unsalted butter in a medium saucepan over medium heat. Add the 1 tablespoon all purpose flour, stir, and allow to cook for 2-3 minutes until it starts to smell toasty. Whisk in the 1 cup milk and continue to whisk until a smooth gravy forms after about 2 minutes. Turn off heat and stir in grated 1 1/2 cups extra sharp cheddar and 1 tablespoon spicy brown mustard.
- If serving for dinner, broccoli is a great side dish and cheddar sauce can go on everything. If serving as game day grub, serve cheddar sauce on the side for dipping and be sure to double or triple the recipe because it will go fast!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The combination of chicken with pretzel and the warm mustard cheese sauce is SO GOOD. My kids love this dinner.