An updated classic loved by everyone! Simple salted pretzel-crusted chicken baked up on a sheet pan until crispy and delicious.
Author: The Chef
Recipe type: Main
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!
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2023/04/14/baked-crunchy-pretzel-honey-balsamic-chicken/