Sheet Pan Pretzel Crusted Chicken with Honey Mustard and Potatoes

5 from 3 votes

Sheet Pan Pretzel Crusted Chicken with Honey Mustard and Potatoes

Pretzel crusted chicken is crispy, salty, and packed with flavor—tender chicken coated in a golden pretzel crust for a fun twist on classic breaded chicken.

Prep Time20

Cook Time30

Total Time50

Course: Dinner

Cuisine: American

Keyword: pretzel crusted chicken

Servings: servings

Author: Julia Pacheco

Ingredients

Honey Mustard Sauce

¾ cup mayonnaise
¼ cup honey
2 tbsp yellow mustard
1 tbsp apple cider vinegar
1 tsp hot sauce

Potatoes

1.5 lbs red potatoes cut into bite-sized pieces
2 tbsp olive oil
½ tsp salt
½ tsp pepper

Pretzel Chicken

1-1.5 lbs chicken tenderloins
1 egg
2 cups crushed salted pretzels
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika
½ tsp oregano
½ tsp salt
½ tsp pepper

Instructions

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
Whisk together the sauce ingredients in a medium bowl. Remove ¼ cup sauce to a small bowl and whisk in one egg. This will be the egg wash. Set to the side.
To a medium-sized bowl, add potatoes, olive oil, a dash of salt, pepper and 1 tablespoon of the sauce we made. Stir until evenly coated, then spread potatoes out evenly on prepared sheet pan. Bake for 10 minutes.
While baking, stir together the 2 cups crushed pretzels, onion powder, garlic powder, paprika, oregano, and salt and pepper.
Once the potatoes have been baked for 10 minutes, take them out of the oven. Flip the potatoes and push them to one side of the sheet pan. Drizzle the rest of the honey mustard sauce on the potatoes.
Dip each chicken tenderloin in the egg wash and let the excess drip off. Coat in the pretzel mixture then place onto the sheet pan with the potatoes. Repeat until all of your chicken is on the pan. Bake for 16-20 minutes or until the chicken is cooked through. Enjoy!

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