A super easy crispy baked chicken recipe - the chicken gets dipped in a tasty mustard sauce before being dredged in breadcrumbs and baked. Soo good with the easy honey mustard dipping sauce!
Prep Time15 minutesmins
Cook Time25 minutesmins
Total Time40 minutesmins
Ingredients
4small chicken breasts, (boneless, skinless, or use chicken tenders and reduce baking time)
2cupscrushed hard pretzels, see Step 2 of instructions
¼cupolive oil, or canola oil if you don't want an olive oil flavor
Place pretzels into a large sealable ziploc bag. Use a mallet or smooth side of a meat tenderizer to crush into small pieces. It should be a combination of small, coarse chunks and find crumbs. Place the pretzel crumbs in a shallow dish or on a plate.(You can pulse the pretzels in a food processor if you prefer.)
In a small bowl, whisk together the two types of mustard, vinegar, water, and oil until fully combined. Taste and season with a little bit of salt.
Season chicken with a little salt. Place HALF of the mustard mixture into a shallow dish and add the seasoned chicken. Turn to coat.
Dredge the marinated chicken in the pretzel crumbs until coated on both sides.
Place chicken on a rack over a baking sheet. Bake for 20-25 minutes, or until internal temp reaches 165F.
Serve with remaining mustard sauce for dipping, stir in honey to make a sweeter honey mustard sauce.
Notes
Make sure to reserve a portion of the mustard mixture in a separate dish for serving before marinating the chicken.