Pretzel Chicken Recipe

This is a recipe for Pretzel-Crusted Chicken, a tasty and crunchy take on traditional chicken: — Components: Regarding the chicken: Four skinless and boneless chicken breasts Two cups of pretzels, crushed Half a cup of all-purpose flour Two huge eggs Two tablespoons Dijon mustard Half a teaspoon of powdered garlic Half a teaspoon of paprika To taste, add salt and black pepper.

Regarding the optional sauce: 1/4 cup Dijon mustard One-fourth cup honey One tablespoon of lemon juice.

Other:

Baking oil or cooking spray Parsley (for garnish, if desired)

Directions:

1. Get the pretzel crust ready: Set the oven temperature to 400°F, or 200°C. The crushed pretzels should be put in a shallow dish. Mix the flour, paprika, salt, pepper, and garlic powder in a separate bowl. Beat the eggs and stir in the Dijon mustard in a third dish.

2. Get the chicken ready: Using paper towels, pat the chicken breasts dry. Gently pound them to a uniform thickness if they are thick. Shake off any excess flour mixture after dredging each chicken breast in it. Make sure the chicken is thoroughly covered by dipping it into the egg mixture after flouring it. Make sure the crust sticks well by pressing the chicken into the crumbled pretzels.

3. Put the chicken in the oven: Put the chicken that has been pretzel-coated on a baking sheet that has been lined with parchment or oiled. To aid with browning, lightly mist or brush the tops with oil. The chicken should be golden brown and have an internal temperature of 165°F (74°C) after 20 to 25 minutes of baking.