Pretzel Chicken Chunks Recipe -
Pretzel Chicken Chunks Recipe
  • READY IN 35 mins

Pretzel Chicken Chunks

Recipe by  

"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 Edit and Save

Original recipe makes 16 appetizer servings Change Servings
  • PREP

    25 mins
  • COOK

    10 mins

    35 mins


  1. Cut the skinless, boneless chicken breast halves into 1 inch cubes.
  2. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  3. 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.
  4. Coat chicken chunks completely in remaining mustard mixture, and then in pretzel crumbs. Place coated chicken on prepared cookie sheet.
  5. Bake in the preheated oven for 10 minutes, or until golden brown. Serve with reserved mustard dip.
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Reviews More Reviews

Most Helpful Positive Review
Sep 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!

Most Helpful Critical Review
Aug 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.


30 Ratings

Mar 11, 2003

Not bad, the pretzels have a tendency to become more chewy than crisp. The marinade without the pretzels is great though.

Mar 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+

Mar 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.

Apr 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.

Sep 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.

Mar 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.


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  • Calories
  • 100 kcal
  • 5%
  • Carbohydrates
  • 7.7 g
  • 2%
  • Cholesterol
  • 34 mg
  • 11%
  • Fat
  • 0.9 g
  • 1%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 14 g
  • 28%
  • Sodium
  • 416 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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