Extra Crunchy Gluten-free Pretzel Crusted Chicken
his Extra Crunchy Gluten-free Pretzel Crusted Chicken recipe is total perfection, tender on the inside and totally crunchy on the outside.
For the Chicken
- 2-4 Pieces Bonless Skinless Chicken Breast cut into desired shapes
- 1 5 oz Bag Gluten-Free Pretzels
- 2 Large Eggs
- ½ C Water You can also use milk if desired if you don't care about dairy-free.
- 1 TSP Salt
- ½ TSP Pepper
- ½ TSP Garlic Powder
- ½ TSP Onion Powder
- 1 TSP Dried Mustard
- Oil for cooking in a skillet
For the Honey Mustard Sauce
- ¼ C Mayonnaise
- ¼ C Honey
- 3 TBS Dijon Mustard
- 3 TBS Yellow or Brown Mustard
- ½ TBS Apple Cider Vinegar
- ¼ TSP Salt
- ⅛ TSP Cayenne Pptional if you want an extra kick.
Prep the Ingredients
Pulse the gluten-free pretzels in a food processor until they resemble course breadcrumbs. Place them into a shallow dish with the spices and set aside.
In a separate shallow dish combine the eggs and water until they are combined and slightly fluffy.
Prepare the chicken either by thinning out the breasts so they cook evenly or cutting them into tenders. If you wanted you could even cut them into nugget size. Just note size will vary the cooking time.
Dredge the chicken into the egg and then into the pretzel crumbs to full coat and set aside.
Cooking in the Oven
Preheat the oven to 400 degrees.
Line a baking sheet with parchment paper and lay the chicken on top. Make sure you space the chicken out allowing it to breath while it cooks which will help the pretzels stay crunchy.
Bake in the oven for 8-10 minutes before flipping them and baking another 8-10 minutes on the other side.
In a Skillet
In a skillet over medium heat, place enough oil so that it is about an inch deep.
Once the oil is warm cook the chicken in batches, rotating until they reach an internal temerature of 165 degrees.
Allow the chicken to drain off any excess oil on a plate lined with paper towels and enjoy them while they are warm.
Oven vs. Skillet
You can cook these however you prefer. I prefer these cooked in the skillet with a little bit of oil because it gets them even crispier than the oven.
Pretzels Not Sticking
If you find your breading isn't sticking, it can be a few things. Either your egg mixture got a little thin, not creating enough coating, which can happen depending on your eggs' size. Or you did not pulse the pretzels enough. You want them to resemble coarse bread crumbs. If you want even more sticking, you can dredge the chicken in some arrowroot starch before dipping in the eggs. I never find it necessary to do this.