Equipment Needed
- Three shallow dishes (for dredging)
- Baking sheet
- Parchment paper or aluminum foil
- Meat mallet or rolling pin (to pound chicken)
- Plastic wrap
- Medium saucepan (for sauce)
- Whisk
- Two zip-top bags (for crushing pretzels and for pounding chicken)
Step-by-Step Instructions
First, I preheat my oven to 400°F (200°C) and line a baking sheet with parchment paper. I then take my chicken breasts, place each one between two sheets of plastic wrap, and gently pound them to an even ½-inch thickness using a rolling pin or meat mallet. This is a step I used to skip, but I learned the hard way that even thickness is crucial for even cooking. Without it, the thin ends burn before the thick center is done. Once pounded, I pat the chicken completely dry with paper towels—this is the secret to getting the coating to stick.
Next, I set up my dredging station. In the first shallow dish, I mix the flour with the garlic powder, smoked paprika, and a pinch of salt and pepper. In the second dish, I whisk the eggs and the 2 tablespoons of Dijon mustard together until smooth. In the third dish, I place my coarsely crushed pretzels. I drizzle the olive oil or melted butter over the pretzels and toss to combine. This little trick helps the pretzel crumbs crisp up beautifully in the oven. I work with one piece of chicken at a time: I dredge it in the flour, shake off the excess, dip it thoroughly in the egg wash, and then press it firmly into the pretzel crumbs, coating both sides.
I place each coated chicken breast on the prepared baking sheet, giving them plenty of space. I give each one a final gentle press to make sure the pretzel crumbs are adhered. I then bake them for 18-22 minutes. The exact time depends on thickness, but the chicken is done when it reaches an internal temperature of 165°F and the crust is a deep, golden brown. I use an instant-read thermometer every time; it’s the only way to guarantee juicy, not dry, chicken. While the chicken bakes, I start the sauce.(See the next page below to continue…)