Baked Crunchy Pretzel Honey Balsamic Chicken
Rating
An updated classic loved by everyone! Simple salted pretzel-crusted chicken baked up on a sheet pan until crispy and delicious.
Ingredients
- 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
Instructions
- Preheat the oven to 425° F. Line a baking sheet with parchment paper.
- 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.
- Beat the eggs in a bowl, add the balsamic vinegar. Add the chicken and toss well to coat.
- 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.
- 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.
- 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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