Baked Crunchy Pretzel Honey Balsamic Chicken

Baked Crunchy Pretzel Honey Balsamic Chicken


An updated classic loved by everyone! Simple salted pretzel-crusted chicken baked up on a sheet pan until crispy and delicious.
  • 6 cups salted mini pretzel twists (use gluten-free if needed)
  • ¼ cup grated parmesan cheese
  • 1 teaspoon smoked paprika
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 2 large eggs, beaten
  • 2 tablespoons balsamic vinegar
  • 2 pounds chicken breast tenderloins
  • extra virgin olive oil, for drizzling
  • ½ cup honey
  • 3-4 tablespoons balsamic vinegar
  • 1 teaspoon dried thyme
  • ¼-1 teaspoon cayenne pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • fresh thyme, for serving
  1. Preheat the oven to 425° F. Line a baking sheet with parchment paper.
  2. In a food processor, combine the pretzels, parmesan, paprika, onion powder, garlic powder, and a pinch of salt. Pulse until you have fine crumbs. Dump the crumbs into a shallow bowl.
  3. Beat the eggs in a bowl, add the balsamic vinegar. Add the chicken and toss well to coat.
  4. Dredge the chicken through the crumbs, covering fully. Place on the prepared baking sheet. For a thicker coating, dip the chicken back through the eggs, then through the crumbs a second time. Place on the prepared baking sheet. Drizzle with olive oil. Bake for 20-25 minutes, until crisp all around.
  5. Just before the chicken is done cooking, make the sauce. In a sauce pot, warm together the honey, balsamic vinegar, dried thyme, cayenne, onion powder, and garlic powder, plus a pinch of salt.
  6. Drizzle the warm sauce over the chicken. Top with fresh thyme. If the sauce thickens, warm for 5 seconds in the microwave. Enjoy!

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