A tangy, spicy and crunchy appetizer made with chicken and pretzels. Delicious! Note: DO NOT use any of the 'sauce' used for dredging the raw chicken as dip. Once you have dipped the raw chicken, discard any unused 'dredging sauce' immediately!

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified

Directions

  • Cut the skinless, boneless chicken breast halves into 1 inch cubes.

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  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.

  • In a small bowl, combine mustard, honey, cayenne pepper and garlic salt. Mix together, and set 1/2 of mixture aside to be used as dipping sauce.

  • Coat chicken chunks completely in remaining mustard mixture, and then in pretzel crumbs. Place coated chicken on prepared cookie sheet.

  • Bake in the preheated oven for 10 minutes, or until golden brown. Serve with reserved mustard dip.

Nutrition Facts

100 calories; 0.9 g total fat; 34 mg cholesterol; 416 mg sodium. 7.7 g carbohydrates; 14 g protein; Full Nutrition

Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/11/2003
Fantastic. I made these for a Christmas gathering and everyone loved them! One recommendation: If making for children use regular honey mustard over the dijon - depending on the brand it can be spicy! Read More
(7)

Most helpful critical review

Rating: 3 stars
08/13/2007
There are many ways to improve this recipe. I made a small batch following the recipe word for word without any adjustments and it came out rather bland and like others said chewy. Having read the reviews and taken them to heart I only made a SMALL batch. I then prepared another batch as follows: I seasoned the pretzels after chopping them in the blender for a minute or so. Added garlic salt or powder (depending on whether your pretzels are already salty) and red peper flakes to the pretzels. Then I added a dash or so of sriracha sauce (Thai hot sauce so good!) to the half of the mustard mixture that I used for dredging my chicken to give it a little kick. In order for them to be crispier as opposed to chewy I sprayed the chicken with a cooking spray (reg or butter flavored) before placing them in the oven and then taking them out halfway flipping the chicken over and spraying again. I had the oven preheated at 350 and it took about 15 min. to cook the chicken. Read More
(19)
33 Ratings
  • 5 star values: 11
  • 4 star values: 7
  • 3 star values: 8
  • 2 star values: 6
  • 1 star values: 1
Rating: 5 stars
09/11/2003
Fantastic. I made these for a Christmas gathering and everyone loved them! One recommendation: If making for children use regular honey mustard over the dijon - depending on the brand it can be spicy! Read More
(7)
Rating: 3 stars
08/13/2007
There are many ways to improve this recipe. I made a small batch following the recipe word for word without any adjustments and it came out rather bland and like others said chewy. Having read the reviews and taken them to heart I only made a SMALL batch. I then prepared another batch as follows: I seasoned the pretzels after chopping them in the blender for a minute or so. Added garlic salt or powder (depending on whether your pretzels are already salty) and red peper flakes to the pretzels. Then I added a dash or so of sriracha sauce (Thai hot sauce so good!) to the half of the mustard mixture that I used for dredging my chicken to give it a little kick. In order for them to be crispier as opposed to chewy I sprayed the chicken with a cooking spray (reg or butter flavored) before placing them in the oven and then taking them out halfway flipping the chicken over and spraying again. I had the oven preheated at 350 and it took about 15 min. to cook the chicken. Read More
(19)
Rating: 5 stars
09/11/2003
Fantastic. I made these for a Christmas gathering and everyone loved them! One recommendation: If making for children use regular honey mustard over the dijon - depending on the brand it can be spicy! Read More
(7)
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Rating: 5 stars
03/11/2003
My whole family loved it. My daughter keeps asking for me to make it again. We had it as a main dish but It will be a great appetizer for any party. I think I would double the recipe for the dipping sauce. We ran out and still had some chicken left. A Read More
(5)
Rating: 3 stars
03/11/2003
Not bad the pretzels have a tendency to become more chewy than crisp. The marinade without the pretzels is great though. Read More
(5)
Rating: 5 stars
04/07/2010
Excellent! Different than regular cracker or breadcrumb coatings. For those complaining of chewy or soggy coatings it will be crispier if you use the thick hard sourdough pretzels. Regular pretzels will absorb too much liquid. Read More
(4)
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Rating: 4 stars
03/11/2003
I had an Oscar night gathering and tried this recipe as a starter. I was lucky I printed off a copy of my own because before the night was over 12 guests had copied it for themselves. The only problem was my 5-year-old daughter had to pick off the pretzels because she said they hurt her mouth. Read More
(4)
Rating: 5 stars
09/07/2008
This recipe was very easy to prepare and tasted great. I didnt crush the pretzels into crumbs I left bigger pieces and I think that added to the texture. I also added mayo to the mustard mixture to make more of a honey mustard. The chicken was very moist and flavorful. Read More
(3)
Rating: 4 stars
03/11/2003
I used this as a main dish and it was quite yummy. I scaled the recipe to 8 servings so it didn't seem like too much work since it was only 2 chicken breast halves. I did need twice the sauce and twice the pretzels though. The pretzels & sauce worked well together & added a nice "zing" to the chicken. I will keep this one. Read More
(3)
Rating: 4 stars
03/11/2003
This took a little longer to prepare than I had hoped and my kids thought it was a little too "spicy". My husband and I enjoyed it though and we ate it all up. Read More
(2)