Pretzel-Crusted Chicken with Mustard Dipping Sauce #secretrecipeclub

Homemade Pretzel-Crusted Chicken with Mustard Dipping Sauce - Triple Chocolate Kitchen

It’s time for another Secret Recipe Club recipe! Every month, a group of food bloggers trades names secret-Santa-style and makes one another’s recipes… and this month, I had the privilege of getting Culinary Adventures with Camilla.

Camilla is our group’s fearless leader, and she was also the mastermind behind #HotSummerEats early this summer, which was fantastic! So i was ecstatic to get her blog!

What I love about Camilla’s blog is that she uses a lot of unusual ingredients, stuff I’ve always wanted to try, but never knew how to use. Some day soon, I’m going to take a trip to our local specialty grocery store so I can stock up on ingredients to make some of Camilla’s other recipes, like Elderflower Soda, Spicy Pear Cake, and Matcha Green Tea Ice Cream.

I also cannot wait to try out her Caramelized Leek-Parmesan Popovers. Y’all know I love me some leeks!

But for today… I just had to try her Pretzel-Crusted Chicken recipe! She made it with a Maple-Mustard Dipping Sauce, and let me tell you, this one is a real winner. It’s easy, it’s tasty, and you probably already have the ingredients in your house. Winner, winner, chicken dinner. Literally.

Pretzel Chicken Tenders

I used chicken tenders instead of thighs, like Camilla’s original recipe, because that’s what I had in the house. Feel free to use your favorite boneless cut. This recipe would also be great if you sub out the protein for boneless porkchops. Yum!

Pretzel Crusted Chicken with Mustard Dipping Sauce

I actually make two versions of Camilla’s sauce. First, I did it just like her recipe… then I added more sweetness with some honey, because Jeffrey isn’t a huge mustard fan unless the sauce is REALLY sweet. You can see my version of the mustard sauce recipe below, but I encourage you to check out Camilla’s version too, if you like a tangier mustard flavor.

Pretzel-Crusted Chicken with Mustard Dipping Sauce #secretrecipeclub

Total Time: 30 minutes

Pretzel-Crusted Chicken with Mustard Dipping Sauce #secretrecipeclub

Pretzels create a coating for this moist chicken recipe with tangy dipping sauce.


  • 1-2 lb. chicken breast tenders or thighs, boneless and skinless
  • 1/2 C flour
  • 2 eggs, beaten
  • 2 cups pretzels (makes about 1 cup crushed pretzels)
  • 1/4 cup butter
  • splash of olive oil
  • 1/2 cup yellow mustard
  • 2 Tablespoons maple syrup
  • 1/4 cup honey
  • 1 Tablespoon apple cider vinegar


  1. Crush the pretzels in a food processor or blender, or in a bag with a rolling pin.
  2. Melt butter and oil in a pan over medium-high heat.
  3. Create a dredging station for the chicken with three plates: flour, egg, pretzel. Coat the chicken in that order and add to the hot pan.
  4. Repeat with all pieces of chicken.
  5. While the chicken is cooking, whisk together the mustard, maple syrup, honey, and vinegar to create the sauce. You can heat in a small sauce pan if desired.
  6. Flip the chicken to ensure it is browned on both sides and cooked through.
  7. Drizzle the sauce over the chicken or serve on the side for dipping.


Remove the honey from the sauce recipe if you like a tangier mustard taste.

Oh, and don’t forget to check out every one else playing along with Secret Recipe Club this week:

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Allison is one of the co-founders here at The PinterTest Kitchen. She also works as a content marketing consultant and freelance writer - find out more at

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