Pretzel Crusted Chicken with Cheddar Mustard Sauce Recipe
Pretzel Crusted Chicken is a crispy, flavorful chicken dish featuring tender chicken breasts coated in crushed salted pretzels, fried to golden perfection, and served with a creamy Dijon cheddar sauce. This delicious meal offers a crunchy twist on classic breaded chicken and pairs beautifully with fresh parsley for a vibrant finish.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Low Lactose
Ingredients
Pretzel Chicken
- 2 boneless, skinless chicken breasts (about 8-10 oz each)
- 4 oz salted pretzels
- 1/4 cup flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 egg
- Neutral oil for frying (about 1/2 inch in skillet)
- Fresh parsley for serving
Sauce
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup milk
- 1 tablespoon Dijon mustard
- 8 oz cheddar cheese, shredded
Instructions
- Prepare the Chicken: Butterfly each chicken breast into two thinner pieces to make four pieces total. Place each piece between two pieces of plastic wrap and gently flatten with a mallet until they have even thickness.
- Make Pretzel Crumbs: Place the salted pretzels in a food processor and pulse until mostly fine crumbs remain, with a few larger chunks for texture.
- Mix Flour Coating: In a shallow dish or pie plate, combine the 1/4 cup flour, garlic powder, onion powder, salt, and pepper, mixing well.
- Prepare Dipping Stations: In a separate dish, whisk the egg. In a third dish, spread the crushed pretzel crumbs.
- Preheat Oil: Add about 1/2 inch of neutral oil to a heavy skillet, preferably cast iron, and heat it to approximately 350ºF.
- Bread the Chicken: Working with one piece at a time, dredge chicken in the flour mixture to coat completely, then dip into the whisked egg, and finally press into the pretzel crumbs to coat evenly.
- Fry the Chicken: Carefully place the coated chicken in the hot oil, cooking in batches to avoid overcrowding. Fry each side for 3-4 minutes until golden and cooked through, about 6-8 minutes total per piece. Transfer cooked chicken to a cooling rack placed over a baking sheet, and keep warm in the oven set to its lowest temperature.
- Make the Sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute while whisking constantly. Slowly add the milk and whisk until the mixture thickens slightly. Stir in the Dijon mustard. Gradually add the shredded cheddar cheese, whisking until melted and smooth. Season the sauce with salt and pepper to taste.
- Serve: Plate the pretzel crusted chicken and spoon the warm mustard cheddar sauce over the top. Garnish with fresh minced parsley as desired.
Notes
- Flattening the chicken breasts ensures even cooking and tenderness.
- Using salted pretzels adds a nice savory flavor, but adjust salt in the flour mixture accordingly.
- Keep the oil at a consistent temperature to avoid greasy chicken.
- Use a cast iron skillet for even heat distribution.
- The sauce thickness can be adjusted by cooking a little longer or adding more milk.
- Leftover sauce can be stored refrigerated for up to 3 days and reheated gently.
- This recipe works well with chicken tenders or thighs as substitutions.
