Chicken with Gluten Free Pretzel Crust {Dairy Free}

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I made this chicken pretzel on a whim earlier this week when I didn't feel like going to the grocery store.

I had frozen chicken, gluten-free pretzels left over from a road trip, ingredients for rice pilaf, and some frozen vegetables. It turned out to be a fabulous dinner! This chicken pretzel was so delicious that my husband requested that he join our regular meal rotation. My 3 year old son loved it too!

I have not been impressed by the gluten free breadcrumbs and so far I have avoided breaded chicken to eat gluten free.

Gluten-free pretzels are not something I buy often, but they sure are delicious when I do! I think they taste even better than regular pretzels.

For the chicken, I first dredge it in some gluten-free seasoned flour. Then it is dipped in beaten egg (milk substitute of your choice without egg) followed by crushed pretzels. This makes it an extra crispy and tasty coating.

Simply bake the chicken for 8 minutes on each side and serve with your favorite dip sauce. These make an easy and delicious dinner during the weeknight that the whole family will love!

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Gluten Free {Dairy Free} Pretzel Chicken

Gluten Free Pretzel Crusted Chicken Bites! Quick, EASY and so delicious you will never guess they are gluten free! To do this without eggs, you can substitute eggs for butter or a sugar-free dairy-free milk.


  • 1-1 1/2 pounds chicken breast
  • 2 cups crushed gluten-free pretzels
  • 1/2 cup gluten-free all-purpose flour
  • 1 teaspoon of salt or seasoned salt
  • 1/2 teaspoon of pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon ground mustard
  • 1/4 teaspoon garlic powder
  • 2 eggs
  • 1 teaspoon cooking spray, use Trader Joe’s coconut oil


  • Preheat oven to 400F. Line a baking sheet with a silicone baking mat or parchment paper.

  • Cut the chicken breast into small pieces. Place the crushed pretzels (I crush mine into a ziploc bag) on ​​a swallow plate. In another dish, mix together the flour, salt, pepper, onion powder, ground mustard, and garlic powder. Beat the eggs until smooth in a third bowl.

  • Dredge the chicken by first placing it in the flour. Shake to remove excess, then place and top with egg. Lastly, roll the chicken into the crushed pretzels and place it on the baking sheet. Usually I draw 2-3 pieces at a time and one hand is the wet hand and the other the dry hand to avoid messing things up too much.

  • Once all the chicken is covered, drizzle lightly with cooking oil. This will help make the surface crisp and brown. You can simply brush it with coconut oil if you prefer. Bake the chicken for 8 minutes, and then use tongs to flip it over to the other side. Bake for another 8-10 minutes until well cooked and crisp. Serve with dipping sauce if desired. Enjoy!


Calories: 507kcal

Inspired by Sally's pastry addiction

Crust Gluten Dairy Chicken Pretzelsin

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