Pretzel Crusted Chicken with Cheddar Mustard Sauce Recipe

There’s something about Pretzel Crusted Chicken with Cheddar Mustard Sauce Recipe that instantly reminds me of those cozy weeknight dinners when everyone’s eyes light up as they dig in. The crunch of the salty pretzel crust paired with the sharp creaminess of a cheddar mustard sauce? Pure comfort food magic. I first made this when some friends dropped by unexpectedly, and it quickly became the “wow” dish that sparked plenty of compliments—and requests to share the recipe.

What I love is how approachable this Pretzel Crusted Chicken with Cheddar Mustard Sauce Recipe really is. Even if you don’t cook often or feel intimidated by frying, I’ll walk you through every step so your chicken comes out perfectly crispy on the outside and juicy on the inside. Plus, the cheddar mustard sauce is a quick stovetop wonder that pulls it all together with that golden, velvety comfort. You’ll enjoy the warm aroma wafting through your kitchen as you cook—it’s the kinda dish you’ll want to share with your favorite people again and again.

Gather Your Ingredients

Ingredients You’ll Need

Before you start, it helps to measure out everything precisely—this keeps the coating crisp and the sauce silky. Don’t worry: the full ingredient list with exact amounts is below in the recipe card for easy reference.

• Boneless, skinless chicken breasts: Butterflied for quick, even cooking; easy to work with and juicy.
• Salted pretzels: Crushed for a crunchy crust; find a crunchy kind to get the best texture.
• Flour: Helps the coating stick and adds a slight base crunch; any all-purpose flour works.
• Garlic powder and onion powder: Seasoning that boosts flavor without overpowering.
• Salt and pepper: The basics for balanced seasoning, don’t skip or under-salt!
• Egg: Acts as the glue to hold pretzel crumbs onto the chicken.
• Neutral oil: For frying; choose one with a high smoke point like canola or vegetable oil.
• Butter: For the sauce base; adds richness.
• Milk: Whole milk recommended for creamy sauce, but you can try 2% or lactose-free.
• Dijon mustard: Gives the sauce its signature tang and depth.
• Cheddar cheese: Sharp cheddar shredded for melting into a luscious sauce.
• Fresh parsley: Optional garnish to brighten the look and taste.

If you don’t have pretzels, crushed crackers can work as a substitute, but expect less salty punch. For a dairy-free version, swap milk and butter with plant-based alternatives, and try a vegan cheese.

Kitchen Tools Required

• Food processor or sealed bag + rolling pin: For crushing pretzels evenly without turning them into dust.
• Meat mallet or rolling pin: To pound the chicken to an even thickness for uniform cooking.
• Heavy skillet or cast iron pan: Retains heat well for perfect frying and crust crisping.
• Tongs or spatula: For flipping chicken carefully without knocking off the crust.
• Whisk and saucepan: To make the cheddar mustard sauce silky smooth without lumps.
• Cooling rack with baking sheet: Keeps chicken crispy while resting and warming in the oven.
• Meat thermometer (optional but helpful): Ensures perfectly cooked juicy chicken at 165ºF.

How to Make Pretzel Crusted Chicken with Cheddar Mustard Sauce Recipe

Now the fun begins! We’ll prep the chicken, coat it with that crunchy pretzel crust, fry it golden, and then whip up the luscious cheddar mustard sauce. Follow along closely and your kitchen will smell incredible in no time.

1. Pound the chicken: Butterfly each breast so you have four thinner pieces. Place a piece between plastic wrap and gently pound with a mallet until it’s about ½-inch thick—this helps them cook evenly and stay juicy.
2. Crush the pretzels: Add salted pretzels to a food processor and pulse until mostly fine crumbs remain, with a few bigger chunks—this adds nice texture to the crust.
3. Prep your dredging stations: In one shallow dish, mix flour, garlic powder, onion powder, salt, and pepper. In another bowl, whisk the egg. Place crushed pretzels in a third dish. This triple-step coating gives that perfect crispy crust.
4. Heat the oil: Pour about ½-inch of neutral oil into your skillet and heat to 350ºF. Use a thermometer if you have one—this temp crisps the crust without burning.
5. Coat the chicken: One piece at a time, dredge in the flour mixture, then dip into the egg, and finally press into the pretzel crumbs, making sure to get an even coating that sticks.
6. Fry in batches: Avoid overcrowding the pan. Fry each side for about 3-4 minutes until golden brown, then flip and cook another 3 minutes until fully cooked. Use a thermometer to check for 165ºF internal temp if you want to be exact.
7. Keep warm: Transfer cooked chicken to a cooling rack placed over a baking sheet and keep in the oven set to low. This keeps the crust crispy while you fry the rest.
8. Make the sauce: In a saucepan, melt the butter and whisk in flour. Cook for one minute to avoid a raw taste, then slowly whisk in milk and Dijon mustard. Let it thicken slightly before adding shredded cheddar cheese handful by handful, whisking until smooth. Taste and adjust salt and pepper.
9. Serve: Spoon plenty of cheddar mustard sauce over the chicken and sprinkle with fresh parsley for a pop of color and freshness.

How to Serve

Pretzel Crusted Chicken with Cheddar Mustard Sauce Recipe: Taste Enhancers

For extra zing, drizzle a little honey mustard glaze or sprinkle some fresh herbs like thyme or chives over the finished dish. A squeeze of lemon juice also balances the richness beautifully. If you like it spicy, add a pinch of cayenne powder to the pretzel crust blend before cooking.

Tasty Combos

This chicken pairs wonderfully with crispy roasted veggies, creamy mashed potatoes, or a simple green salad with a tangy vinaigrette to cut through the richness. For drinks, try a crisp white wine like Sauvignon Blanc or a light beer to complement the salty and cheesy flavors.

Serving Tips

Slice the chicken for easy portioning, especially at gatherings. The sauce is great warmed separately if making ahead. This dish makes a fantastic homemade gift too—pack the cooked chicken and sauce in airtight containers for a tasty, thoughtful surprise.

Easy Variations

• Use gluten-free pretzels and flour to make a gluten-free version.
• Add smoked paprika or cayenne to the pretzel crumbs for smoky or spicy notes.
• Try swapping cheddar for gouda or fontina in the sauce for a different flavor.
• Turn the sauce into a creamy honey mustard by stirring in a teaspoon of honey.
• Swap out chicken breasts for thighs for an even juicier result.
• Make it dairy-free by replacing butter, milk, and cheese with plant-based alternatives.

Storing and Reheating Tips

• Store leftover chicken and sauce separately in airtight containers in the fridge for up to 3 days.
• Reheat chicken gently in a 350ºF oven for 10-15 minutes to keep the crust crisp.
• Warm sauce in a saucepan over low heat, whisking occasionally to prevent separation.
• For longer storage, freeze coated chicken before cooking for up to 1 month, then fry straight from frozen, adding a few extra minutes to cook time.

Common Questions

• Can I bake the Pretzel Crusted Chicken instead of frying? Yes! Bake at 400ºF on a greased baking sheet for 20-25 minutes, flipping halfway. It won’t be as crispy as frying but still tasty.
• What if I don’t have a food processor for pretzels? Use a sealed plastic bag and crush pretzels with a rolling pin or heavy pan—the key is to get mostly fine crumbs with some bigger bits.
• How do I know when the chicken is done? The safest way is using an instant-read thermometer; chicken should reach 165ºF internally. Otherwise, cut into the thickest part to check for no pinkness.
• Can I make the cheddar mustard sauce ahead of time? Absolutely! Make it a day ahead and gently reheat on the stovetop, whisking to bring it back to silky smoothness.
• Is there a recommended pretzel type? Crunchy, salted pretzels work best for texture and seasoning. Avoid soft pretzels or those with heavy coatings.

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