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Spicy Honey Mustard Pretzel Chicken Recipe
Ben Carraoli

Spicy Honey Mustard Pretzel Chicken Recipe

I have to tell you, the first time I made this Spicy Honey Mustard Pretzel Chicken, I was hooked instantly. The combination of sweet honey, zesty mustard, and crunchy pretzels is just irresistible. Each bite is a perfect mix of flavors and textures, making it a real crowd-pleaser.
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Prep Time 15 minutes
Cook Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 2 lbs boneless chicken tenders – fresh chicken works best for juiciness.
  • 1 tsp garlic powder – use fresh if you want extra flavor punch.
  • 1 tsp onion powder – enhances savory depth.
  • 1/4 cup Dijon mustard – creamy tangy, and pairs perfectly with honey.
  • 6 tbsp honey – I prefer raw honey for natural sweetness.
  • 1 tsp spicy honey sauce – adjust to your preferred spice level.
  • 1/2 cup ranch dressing – for dipping or drizzling.
  • 1 tsp black pepper – freshly ground adds more aroma.
  • 1/2 tsp chili powder – mild heat optional to increase.
  • 1 tsp smoked paprika – adds smoky flavor without a grill.
  • 1 tsp kosher salt – balances flavors perfectly.
  • 1 tsp cayenne pepper – optional adjust for heat tolerance.
  • 1/4 cup plain yogurt – makes the chicken tender and juicy.
  • 3 tbsp salted butter – helps with crisping the pretzels and coating.
  • 2 cups salted pretzel twists – crush for coating; the crunch is essential.
  • 1 tbsp extra virgin olive oil – keeps chicken moist during baking.

Method
 

  1. Start by patting your chicken tenders dry, then season them with garlic powder, onion powder, salt, black pepper, chili powder, smoked paprika, and cayenne. This step ensures every bite is full of flavor.
  2. In a small bowl, whisk together Dijon mustard, honey, and spicy honey sauce until smooth. I like tasting it here to adjust sweetness or spice. This sauce will give the chicken that signature tangy-sweet kick.
  3. Place pretzels in a ziplock bag and crush them using a rolling pin until coarse crumbs form. Mix the crumbs with melted butter for a crunchy, golden coating.
  4. Dip each chicken tender into plain yogurt, then into the pretzel mixture, pressing lightly so the coating sticks. This double-layer ensures every bite is crispy and flavorful.
  5. Preheat oven to 400°F (200°C). Arrange chicken on a greased baking sheet and drizzle with olive oil. Bake for 20-25 minutes until golden brown and cooked through.
  6. Once baked, drizzle with ranch dressing or extra honey mustard sauce. I love plating it with a sprinkle of paprika and fresh herbs for a colorful presentation.

Notes

  • I always crush pretzels fresh; it keeps them crunchier.
  • Marinate chicken in yogurt for 15 minutes for extra tenderness.
  • Taste the sauce before coating – you can balance spice and sweetness to your liking.
  • I brush a little extra butter on pretzels halfway through baking for a richer crust.