Reviewed: Apr. 6, 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.

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Reviewer:

skippy

Reviewed: Mar. 12, 2010

This chicken had really good flavor, but my pretzels also became soggy within a few minutes of taking it out of the oven.

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Reviewer:

lschoe02

Reviewed: Apr. 9, 2009

Yummy and EASY!! Cut in bite sized pices.

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Reviewer:

Brandi A.

Cooking Level: Intermediate

Living In: North Pole, Alaska, USA

Reviewed: Sep. 7, 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.

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Reviewer:

ashleymash

Cooking Level: Intermediate

Home Town: Clearwater, Florida, USA

Living In: Palm Harbor, Florida, USA

Reviewed: Mar. 25, 2008

I used honey mustard (since I prefer that over dijon) and some crushed red pepper. I didn't cut the chicken up very small and I flipped it halfway through the baking time. I received high compliments for this!

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Reviewer:

Andrea

Cooking Level: Expert

Living In: Lakewood, Ohio, USA

Reviewed: Mar. 9, 2008

I liked this very much. Bf said it was all right, which is high praise indeed from him on something that contains mustard! I used this recipe because I had pretzels I wanted to get rid of. I still have some more pretzels, so I'll make it again with pretzels just to use them up. However, I think that it would be better with breadcrumbs. The pretzels get a little soggy and I don't think add that much to the dish. I also won't set aside any of the mustard sauce for dipping, either. Dijon mustard is such an intense flavor I don't think it needs to be dipped or sprinkled on after it's alreay been saturated on the chicken. I used a plastic ziploc bag to mix the chicken and pretzels, and it worked well.

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Jan. 26, 2008

These were OK. I wasn't a huge fan of the pretzel taste, but they went over better with my friends.

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Reviewer:

ECORIA1978

Cooking Level: Intermediate

Home Town: Old Bridge, New Jersey, USA

Living In: Richmond, Virginia, USA

Reviewed: Nov. 30, 2007

The pretzel crumbs wouldn't stick. Need to finely crush them.

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Reviewer:

MsCruella

Reviewed: 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.

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Reviewer:

NikkiC

Cooking Level: Intermediate

Reviewed: Aug. 6, 2007

I doubled the sauce recipe. I also marinated the chicken in 2/3 of the sauce overnight and used a honey mustard and dijon mustard combo so the flavor wouldn't be too strong for the kids. These were loved by everyone and will make these many more times to come!!!!

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