Pretzel Chicken with Honey Mustard Dipping Sauce (Gluten Free)

21 Feb

Chicken soaked in honey mustard, dredged in pretzel crumbs, and baked to perfection. What more could you want? The honey mustard dipping sauce is divine. You won’t want to use store bought honey mustard again.


  • 1 pound of chicken
  • 1 tbsp olive oil
  • 1/2 cup Dijon mustard
  • 1/3 cup honey
  • 2 tbsp water
  • 3 tbsp red wine vinegar
  • 16 ounces pretzel sticks (gluten free if needed)
Pretzel Chicken with Honey Mustard Dipping Sauce

1. Preheat oven to 400. Line a cookie sheet with parchment paper.

2. If you have a food processor, pulse the pretzels until they’re broken into very small pieces, you don’t need it to be a fine powder. If you do not have a food processor, pour the pretzels into a large Ziploc bag and gently beat with a rolling pin, mallet, or the flat end of a meat tenderizer. Be careful not to poke holes in the bag, you don’t want pretzel dust everywhere. Pour the pretzels into a bowl.

3. In a small mixing bowl, or food processor, combine the oil, mustard, honey, water, and vinegar. Divide the mustard into two bowls. Put one bowl to the side for dipping after the chicken is finished cooking.

4. Dip the chicken strips into the honey mustard bowl, making sure every inch is covered in honey mustard. Remove the chicken from the honey mustard and place in the bowl of pretzels. Roll the chicken around until all edges are covered in pretzels.

I used my fingers, but feel free to use tongs for this step if you prefer. If you need more honey mustard, pour a little bit from the bowl you set aside earlier. Be sure to keep the clean honey mustard away from anything contaminated with raw chicken. When you’re finished dredging the chicken, toss the remaining honey mustard and pretzels since they’ve touched raw chicken.

Pretzel Chicken with Honey Mustard Dipping Sauce

5. Place the chicken on the cookie sheet about 1 inch apart. Bake for 15 minutes, flip the chicken, then cook for 5 – 10 more minutes. The chicken should be white throughout. If you’re not sure, cut open a piece of chicken and make sure it’s not pink in the middle.

Serve with remaining honey mustard.

Pretzel Chicken with Honey Mustard Dipping Sauce

Based off of the recipe found on Cinnamon Spice and Everything Nice

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Posted by on February 21, 2014 in Chicken, Dip, Gluten Free


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