I came across a recipe on Pinterest for Fried Pretzel Coated Chicken with Honey Dijon Sauce. Now I’m from Philly and we have an unhealthy love for soft pretzels in this city. But we also have a love Hard Pretzels as well. And I love Chicken. So it just seemed like a no-brainer for me to try this. However, I opted to bake the chicken instead of fry it. Trust me, I wanted to fry the chicken. But I’m trying to cut down on calories and make some healthier choices (a girl has to save her calories for cupcakes!) so I decided to bake them and see how they turned out.
I made these Baked Pretzel Coated Chicken Strips before going to Orlando, FL for Food Blog Forum Orlando. There were so many other fabulous food bloggers there and I had the opportunity to meet Angie of Eclectic Recipes! It was a pleasant surprise since I didn’t even realize she’d be in attendance. It was so nice to meet her and I look forward to trying out many more of her recipes in the future!
So back to the Pretzel Chicken…let’s do it!
(I used this recipe and made a few changes to it)
- 2 lbs boneless skinless chicken breasts, cut into strips
- 2 eggs, whisked
- 1/2 teaspoon dry mustard powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- salt and pepper
- 2 cups pretzels, ground in the food processor (until they are the consistency of bread crumbs)
- 1/3 cup honey
- 1/4 cup Dijon mustard
Combine mustard and honey for sauce. Mix well and set aside.
Preheat the oven to about 400 degrees. Combine eggs with spices in a large bowl. Whisk together until everything is incorporated and it looks like scrambled eggs (before you would cook it!).
Using a food processor or Vitamix, turn the Pretzels into crumbs. I think next time I’d probably make them a bit finer, but it still worked well the way mine turned out,.
Dip the chicken into the egg mixture, and then place them into the pretzel crumbs. Make sure that you coat all sides of the chicken in the pretzel crumbs. I like the press down on all sides to make sure it sticks.
Place the pretzel breaded chicken on a greased baking sheet leaving a little room between each strip. I like to cover my baking sheet with foil to make for an easier clean-up!
I thought these were pretty good! I would also like to try them fried (how Eleclectic Recipes made them) to see how the baked strips compare, but I thought they were quite tasty for being a lower fat option. I think they’d be a little crunchier if they were fried, but we still enjoyed them. The Honey Dijon Sauce was a lovely addition! I want to try some of these in a wrap with some cheddar cheese, lettuce and ranch!