Save This pretzel-crusted chicken transforms a weeknight dinner into something special, combining the salty crunch of pretzels with juicy chicken and a sweet-tangy cherry sauce that my family requests constantly. The contrast between the crispy exterior and tender interior creates a texture sensation that keeps everyone coming back for seconds.
I discovered this recipe during a pantry cleanout day when I had half a bag of pretzels going stale. Now it's in our monthly rotation, and my kids have started calling it "candy chicken" because of the sweet cherry drizzle.
Ingredients
- Boneless skinless chicken breasts: provide the perfect canvas for the crunchy coating and sweet sauce. Look for evenly sized pieces for consistent cooking.
- Buttermilk: tenderizes the chicken while adding tanginess. If you don't have any, regular milk with a tablespoon of lemon juice works beautifully.
- Dijon mustard: appears in both the marinade and sauce, creating flavor continuity throughout the dish. Choose a smooth variety for best results.
- Salted pretzels: create that incredible crust. Thicker, harder pretzels work better than thin ones for maximum crunch factor.
- Cherry preserves: form the base of the drizzle. Splurge on a good quality brand with visible fruit pieces for the best flavor and texture.
- Smoked paprika: adds subtle smokiness that balances the sweet sauce. Regular paprika works too but lacks that distinctive depth.
- Honey: enhances the natural sweetness of the cherries without making the sauce cloying. Local honey adds wonderful complexity.
- Apple cider vinegar: brightens the sauce with necessary acidity. Use the unfiltered kind for extra flavor notes.
Instructions
- Prepare the Marinade:
- Whisk together buttermilk, Dijon mustard, garlic powder, smoked paprika, salt, and pepper in a large bowl until completely combined. The mixture should have a light tan color with visible spice flecks. This tangy bath not only flavors the chicken but helps the pretzel coating adhere later.
- Marinate the Chicken:
- Submerge chicken breasts fully in the buttermilk mixture, turning to coat every surface. Allow them to soak for at least 15 minutes at room temperature, though a longer marinade of up to 2 hours in the refrigerator will develop even more flavor and tenderness. The acid in the buttermilk works to break down muscle fibers, resulting in more tender chicken.
- Create the Pretzel Coating:
- Place pretzels in a sturdy zip-top bag and crush using a rolling pin until you achieve a texture similar to panko breadcrumbs with some larger pieces remaining for texture variation. Transfer to a shallow dish and thoroughly mix with melted butter, ensuring every pretzel crumb is lightly coated. The butter helps the crumbs brown beautifully and adds richness.
- Coat the Chicken:
- Remove each chicken breast from the marinade, allowing excess liquid to drip off for about 10 seconds. Press firmly into the pretzel mixture, flipping and pressing multiple times to create a thick, even coating on all sides. The wetter the chicken, the more coating will stick, so dont dry it too thoroughly.
- Bake to Perfection:
- Arrange the coated chicken pieces on your prepared baking sheet, leaving at least an inch between pieces for proper air circulation. Bake in your preheated oven until the crust turns deep golden brown and the internal temperature reaches exactly 165°F. The coating should make an audible crunch when tested with a fork.
- Prepare the Cherry Drizzle:
- While the chicken bakes, combine cherry preserves, Dijon mustard, apple cider vinegar, honey, and salt in a small saucepan. Heat gently over low heat, stirring constantly until the mixture melts into a smooth, glossy sauce with a consistency similar to warm maple syrup. The sauce should coat the back of a spoon but still pour easily.
- Serve and Enjoy:
- Transfer the chicken to serving plates while still hot. Generously spoon the warm cherry mustard drizzle over each piece in a zigzag pattern, allowing some to pool around the edges. The contrast between the hot, crispy chicken and the sweet-tangy sauce creates magic in every bite.
Save The cherry preserves are truly the secret weapon in this recipe. I discovered their magic when I ran out of apricot preserves one night and made this substitution in desperation. The slightly tart cherry flavor creates this incredible contrast with the salty pretzels that my husband now requests specifically. We even started keeping cherry preserves in the pantry just for this dish.
Make Ahead Tips
This chicken can be fully prepped up to 24 hours in advance. Complete all steps through coating the chicken, then arrange on a parchment lined baking sheet and cover loosely with plastic wrap in the refrigerator. When ready to cook, add about 3 minutes to the baking time since youre starting with cold chicken. The cherry sauce can also be made ahead and gently reheated just before serving.
Perfect Pairings
This chicken deserves sides that complement its sweet and salty profile. A simple arugula salad dressed with lemon vinaigrette cuts through the richness perfectly. For a heartier meal, roasted sweet potatoes echo the sweet notes in the cherry sauce while adding nutritional balance. During summer months, grilled corn on the cob with a light sprinkle of chili powder creates a backyard barbecue feel that elevates this dish to entertaining status.
Troubleshooting Tips
If your pretzel coating isnt browning properly, spray lightly with cooking oil halfway through baking. For extra insurance against soggy bottoms, place the chicken on a wire rack over your baking sheet. If the cherry sauce becomes too thick upon standing, simply add a teaspoon of warm water and stir until you reach your desired consistency. And remember that dark colored baking sheets will brown the bottom crust faster than light colored ones.
Family Friendly Adaptations
For picky eaters, this recipe easily transforms into fun chicken fingers. Simply slice the chicken breasts into strips before marinating, reduce the cooking time to about 15 minutes, and serve the cherry sauce on the side for dipping. You can also reduce the Dijon mustard in both the marinade and sauce for milder flavor that appeals to younger palates. My kids love helping crush the pretzels, making this a great recipe for getting little hands involved in dinner preparation.
Storage and Reheating
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. To maintain maximum crispness when reheating, place in a 350°F oven for 10 minutes rather than using the microwave. The sauce can be stored separately and gently rewarmed on the stovetop or microwave. For meal prep, you can freeze the uncooked coated chicken for up to one month. Thaw overnight in the refrigerator before baking as directed, adding 5 minutes to the cooking time.
Save Enjoy this delightful dish that balances savory, sweet, and tangy notes for a truly memorable meal.
Recipe FAQ
- → How do you keep the pretzel crust crispy?
Bake the chicken on a wire rack to allow air circulation underneath, keeping the pretzel coating crisp and golden.
- → Can I substitute the cherry preserves?
Yes, raspberry or apricot preserves also work well and balance the tang of the Dijon mustard in the drizzle.
- → What sides pair best with this dish?
Crisp green salad or roasted vegetables complement the crunchy texture and sweet-tart drizzle perfectly.
- → Is this suitable for a nut-free diet?
Yes, all ingredients are nut-free, but always check labels on pretzels and other processed items to confirm.
- → Can I prepare the chicken ahead of time?
You can marinate the chicken and prepare the crust a few hours in advance; coat and bake just before serving.
- → What is the best way to reheat leftovers?
Reheat in an oven at 350°F to maintain the pretzel crust’s crunch. Avoid microwaving, as it softens the coating.