Haylie Duff - Pecan & Pretzel Crusted Chicken Bites with Honey Mustard

Haylie Duff - Pecan & Pretzel Crusted Chicken Bites with Honey Mustard
An easy chicken dinner recipe that packs the perfect pretzel crunch.
Pecan & Pretzel Crusted Chicken Bites with Honey Mustard
Lunch, Dinner


  • 1 lb. Thin sliced chicken breasts organic
  • 1/2 cup flour
  • 1/4 tsp. Salt
  • 1/4 tsp. Black pepper
  • 2 cup pretzel twists
  • 1 cup pecans
  • 2 egg
  • 1 tbsp. Milk
  • Approx. 2 tbsp. Butter
  • Honey


  • 1/2 cup mayonnaise
  • 1 tbsp dijon mustard
  • 1 tbsp yellow mustard
  • 3 tbsp honey
  • 1 tsp rice vinegar (any white vinegar will do)
  • 1/8 tsp garlic powder, 1/8 tsp paprika, 1/8 tsp salt, and some freshly cracked pepper


Pretzel & Pecan Chicken:

  1. Preheat oven to 350 degrees.
  2. In a mini-prep food processor add pretzels and process until they form crumbs. You should end up with about ⅔ cup of crushed pretzels.
  3. Remove pretzels from the processor and add the pecans. Pulse until the pecans are finely chopped.
  4. In three separate shallow bowls add the flour, salt, and pepper to the first bowl.
  5. Whisk the egg and milk in the second bowl.
  6. Toss together the pretzels and pecans in the third bowl.
  7. Dip each chicken breast in the bowls- flour first!
  8. Flour mixture, then the egg wash, and then coat completely in the pretzel-pecan mixture.
  9. Repeat with remaining chicken breasts.
  10. Place coated chicken breasts in a 13 x 9 inch baking dish that has been sprayed with non-stick cooking spray and top each with 1-2 very thin slices of butter.
  11. Sprinkle of paprika on top of each chicken breast before going in the oven
  12. Bake in pre heated oven for 25-30 minutes, or until a meat thermometer reads 165 degrees
  13. Just before serving drizzle honey on each chicken breast.

Honey Mustard Dipping Sauce:

  • Combine, whisk, or stir until smooth.

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