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Pretzel Chicken Recipe


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Pretzel Chicken Recipe

© 2011 Peggy Trowbridge Filippone, licensed to About.com, Inc.
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 moist 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.

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Yield: 6 servings



Preheat oven to 400 F. Line a shallow baking sheet with foil. Insert a baking rack into the pan.

Rinse chicken breasts 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. Bake about 45 minutes or until meat thermometer inserted in thickest part (not touching bone) reaches 165 F. Timing will vary depending upon the thickness of the meat.

Let rest for 5 minutes before serving.

Yield: 6 servings

Note: 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.
Pretzel Chicken Recipe Photo © 2011 Peggy Trowbridge Filippone, licensed to About.com, Inc.

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