Lately, I’ve been focusing more and more on basics. They’re saying the style trends for this coming fall are really good basics. I’ve really started to embrace that more and more, in both food and fashion. When it comes to cooking, I’m enjoying recreating basic recipes that could use an update. Maybe elevation is the better word. We all know the story, as a kid my dad would make chicken and rice a lot. The other dish he would often make was potato chip chicken. Potato chip chicken is exactly what it sounds like, chicken coated in potato chips and baked. It was a twice-weekly staple in our house. My brothers to this day are obsessed. But the recipe needed an update – and a sauce. I think we’re all familiar with the classic honey balsamic dressing. My grandma would bake chicken in it often and I used to love the sauce. With this recipe, I took a classic baked chicken and swapped boring breadcrumbs for pretzels. I then added a simple, sweet, and tangy honey balsamic sauce. Similar to my hot honey chicken, just not spicy but instead tangy. It’s basic, but so delicious and the balsamic sauce really makes the recipe special. I’ve been recreating it a lot since I first made it, I adore the chicken and the sauce!
The details
The coating is key. Well, the coating and the sauce. We’re swapping out potato chips or my usual, cornflakes, with salty crunchy pretzels. The pretzels give the chicken that perfect crunch. They also add a nice salty flavor that makes the recipe rather addicting. I love to use mini pretzel twists, but if you’re gluten-free, you can certainly use your favorite gluten-free pretzel. Baked Crunchy Pretzel Honey Balsamic Chicken | halfbakedharvest.com You’ll want to crunch the pretzel up in a food processor with paprika, onion powder, and garlic powder. If you have a seasoned salt blend you love, you could use that too. Then add the parmesan cheese. I would not recommend skipping the cheese, it adds a more intense, rich flavor and melts over the chicken becoming crispy along with the pretzel pieces as they bake. Dredge the chicken through eggs beaten together with balsamic vinegar. Then dredege them through the crumbs. For a thicker coating, I’ll take the chicken and dip it back through the eggs, and then the crumbs for a second time. This takes slightly longer, it’s up to you and how much of a coating you want. I think one coating of the pretzels is perfect. Next, add olive oil to the chicken to help it crisp up. I don’t do anything fancy, just bake for 25 minutes. This chicken comes out perfect every time. Just before the chicken finishes up in the oven, I get to work on the honey balsamic sauce. Again, if you love that hot honey sauce I often make, but are looking for something not spicy, this is a nice sweet and tangy option. It’s a mix of honey, balsamic vinegar, and herbs. I use dried thyme, cayenne, onion, and garlic powder, then a tiny pinch of salt. Be cautious of the amount of salt you’re using throughout the recipe. Keep in mind that the pretzels have added salt! Per usual, I douse the chicken in the sauce, you really can never have enough. You can use as little or as much of the sauce as you’d like, it’s SO DELICIOUS. I just love the tanginess of the balsamic. It’s one of my favorite vinegars, especially when paired with sweet honey. Love that combination! I serve this with rice most often, but sweet potato fries, or really any French fry would be delicious too. I always add broccoli as well. Or right now I’m using a lot of asparagus since it is in season! Such a yummy meal! Looking for more recipes? Here are a few to try: Baked Crunchy Hot Honey Chicken Sheet Pan Honey Garlic Chicken and Feta Potatoes Sheet Pan Buffalo Chicken Pizza Buffalo Cauliflower with Spicy Tahini Ranch Lastly, if you make this Baked Crunchy Pretzel Honey Balsamic Chicken, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
