Description
Pretzel Crusted Chicken features tender chicken breasts coated in finely crushed salted pretzels, pan-fried to a crispy golden brown. Served with a rich and creamy sharp cheddar mustard sauce, this dish combines savory crunchy textures with a flavorful, tangy cheese topping. Perfect for an elevated weeknight dinner or impressing guests with minimal effort.
Ingredients
Scale
Chicken and Coating
- 2 boneless, skinless chicken breasts
- 1 5-ounce bag salted pretzels (about 3 cups)
- ½ teaspoon paprika
- Salt and pepper to taste
- 2 eggs
- Vegetable oil for frying (about ¼-inch depth in skillet)
Cheddar Mustard Sauce
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- 2 cups sharp cheddar cheese, shredded
- 2 tablespoons whole grain mustard
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- Salt and pepper to taste
Garnish
- ¼ cup flat leaf parsley leaves, chopped (about a generous handful)
- ¼ small red onion, finely chopped
Instructions
- Prepare Chicken: Butterfly each chicken breast to create 4 thin pieces. Flatten with a mallet to approximately ¼ inch thickness for even cooking.
- Make Pretzel Coating: Pulse the salted pretzels in a food processor until finely ground. Transfer to a shallow dish and combine with ½ teaspoon paprika, salt, and pepper to taste.
- Prepare Egg Wash: In another shallow dish, beat the 2 eggs with a splash of water until combined.
- Heat Oil: Pour vegetable oil into a large non-stick skillet until it reaches about ¼ inch depth. Heat over medium-high until hot but not smoking.
- Coat Chicken: Dip each chicken piece first in the egg wash, then press into the pretzel crumb mixture until fully coated.
- Fry Chicken: Place the coated chicken breasts in the hot oil in a single layer. Cook for 3 to 4 minutes on each side until golden brown and cooked through. Work in 2 batches if needed to avoid crowding.
- Prepare Sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux. Gradually whisk in milk, continuing to stir and cook until sauce thickens slightly, about 3-5 minutes. Remove from heat and stir in shredded cheddar cheese, whole grain mustard, paprika, cayenne pepper, salt, and pepper until smooth.
- Serve: Plate the pretzel-crusted chicken and drizzle with cheddar mustard sauce. Garnish with chopped parsley and finely chopped red onion for a fresh finish.
Notes
- Make Ahead & Storage: Store leftovers in an airtight container in the refrigerator. Reheat chicken in a 350°F oven for about 20 minutes or use an air fryer to restore crispiness. Keep cheese sauce separate and reheat gently in microwave or on stovetop.
- Variations: Swap pepper jack cheese for a spicy nacho sauce, or Swiss cheese with thyme and black pepper for a different flavor profile. Replace pretzels with crushed tortilla chips or panko breadcrumbs for alternative crusts.
- Chicken Alternatives: Use chicken tenders instead of breasts and serve with the cheese sauce for dipping.
