Introduction

Pretzel Crusted Chicken offers a crunchy, flavorful twist on the classic breaded chicken. Coated with salty crushed pretzels and served with a rich cheddar-mustard sauce, this dish is perfect for a satisfying weeknight dinner or a cozy weekend meal.

Four pieces of golden brown, crispy fried chicken are laid on white crumpled paper over a white marbled surface. Each piece is thickly breaded with a crunchy texture, topped with creamy light tan sauce drizzled unevenly, and sprinkled with small chopped purple onion and green parsley bits. Around the chicken, there are fresh green parsley leaves and bright yellow lemon wedges for garnish. A small white bowl of sauce sits at the side with a wooden spoon resting nearby, some sauce spilling onto the paper. The scene is bright and sharp, showing the crispiness and colors clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 chicken breasts (boneless and skinless)
1 5-ounce bag salted pretzels (about 3 cups)
½ teaspoon paprika
Salt and pepper (to taste)
2 eggs
Vegetable oil (for frying)
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
¼ cup flat leaf parsley leaves (a generous handful, chopped)
¼ small red onion (finely chopped)

Instructions

Step 1: Butterfly each chicken breast to create two thin cutlets each, making a total of four pieces. Flatten them with a mallet to an even thickness of about 1/4 inch.
Step 2: Crush the pretzels finely using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Transfer the pretzel crumbs to a shallow dish and mix with paprika, salt, and pepper. In a separate shallow dish, beat the eggs with a splash of water.
Step 3: Heat a large non-stick skillet with about 1/4-inch vegetable oil over medium-high heat until hot.
Step 4: Dip each chicken cutlet first into the egg wash, then press into the pretzel mixture, coating thoroughly.
Step 5: Fry the coated chicken breasts in the hot oil in a single layer, cooking in batches if needed. Cook each side for 3 to 4 minutes until golden and cooked through. Remove and drain on paper towels.
Step 6: While the chicken cooks, make the sauce. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk and cook, stirring frequently, until the sauce thickens, about 3 to 5 minutes. Stir in cheddar cheese, mustard, paprika, and cayenne pepper. Season with salt and pepper to taste.
Step 7: Serve the pretzel crusted chicken topped with a drizzle of the cheddar-mustard sauce and garnished with chopped parsley and finely chopped red onion.

Tips & Variations

For extra crunch, pulse the pretzels to a coarse crumb instead of fine.
Substitute sharp white cheddar with smoked cheddar for a different flavor profile.
Try adding garlic powder or dried herbs to the pretzel crust for added aroma.
If you prefer baking, cook the crusted chicken on a baking sheet at 400°F (200°C) for 15-20 minutes until golden and cooked through.

Storage

Store leftover pretzel crusted chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in a lightly oiled skillet over medium heat to maintain crispiness, and warm the sauce gently in a saucepan or microwave before serving.

How to Serve

The image shows four crispy, golden-brown fried chicken pieces placed on crumpled white parchment paper over a white marbled surface. Each chicken piece is drizzled with a creamy, tan-colored sauce scattered with black mustard seeds and garnished with finely chopped purple onions and green herbs. Around the chicken pieces are bright yellow lemon wedges and fresh green parsley sprigs that add vibrant color. A white bowl with some green chopped herbs and a white bowl filled with the same creamy sauce are partially visible in the corners. A small wooden spoon with some sauce is resting on the parchment paper with a sauce smear nearby. The overall look is rustic and appetizing, focused on texture and contrast. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts or crackers instead of pretzels for the crust?

Yes, crushed crackers, cornflakes, or nuts can be used as alternatives for the crust, each offering a unique texture and flavor.

Is the cheddar-mustard sauce suitable for storing and reheating?

Yes, store the sauce separately in the refrigerator and reheat gently on the stove or in the microwave, stirring occasionally to keep it smooth.

Pretzel Crusted Chicken with Cheddar-Mustard Sauce Recipe

Print Recipe

★★★★★

4.4 from 82 reviews

Pretzel Crusted Chicken features tender, boneless chicken breasts coated in a crunchy salted pretzel crust, pan-fried to golden perfection. Served with a rich and creamy sharp cheddar-mustard sauce, this dish balances savory flavors and textures for an irresistible meal that’s perfect for dinner or special occasions.

Author: Lena
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Frying
Cuisine: American

Ingredients

Scale

Chicken and Coating

2 chicken breasts (boneless and skinless)
1 5-ounce bag salted pretzels (about 3 cups)
½ teaspoon paprika
Salt and pepper (to taste)
2 eggs
Vegetable oil (for frying)

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 (a generous handful, chopped)
¼ small red onion (finely chopped)

Instructions

Prepare the chicken: Butterfly each of the chicken breasts to make 4 thin pieces. Flatten them evenly using a mallet until they are approximately 1/4-inch thick for uniform cooking.
Make the pretzel coating: Place the salted pretzels in a food processor and pulse until finely ground. Transfer the crumbs to a shallow dish and mix in ½ teaspoon paprika along with salt and pepper to taste. In a separate shallow dish, beat the eggs with a splash of water.
Preheat the skillet: Heat a large non-stick skillet over medium-high heat and add about 1/4-inch of vegetable oil, allowing it to get hot but not smoking.
Coat the chicken: Dip each flattened chicken breast first into the beaten eggs, then dredge thoroughly in the pretzel crumb mixture to coat evenly.
Fry the chicken: Place the pretzel-coated chicken breasts in the hot oil in a single layer (work in batches if needed). Cook for 3 to 4 minutes per side, or until the crust is golden brown and the chicken is cooked through.
Prepare the cheddar-mustard sauce: In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux. Gradually whisk in the milk and cook for 3 to 5 minutes until the sauce slightly thickens. Stir in the shredded sharp cheddar cheese, whole grain mustard, ½ teaspoon paprika, and ¼ teaspoon cayenne pepper. Season with salt and pepper to taste.
Serve: Plate the pretzel-crusted chicken breasts and drizzle generously with the creamy cheddar-mustard sauce. Garnish with chopped flat-leaf parsley and finely chopped red onion for a fresh and colorful finish.

Notes

Butterflying and flattening the chicken ensures even cooking and a consistent crust.
Use salted pretzels for a nice balance of flavor in the crust; adjust salt accordingly when seasoning.
Be careful not to overcrowd the skillet to maintain the crispiness of the crust.
The cheddar-mustard sauce can be adjusted in spice level by varying the cayenne pepper amount.
For a healthier alternative, you can bake the coated chicken at 400°F (204°C) for about 20 minutes, flipping halfway through.

Keywords: Pretzel Crusted Chicken, Chicken Recipes, Fried Chicken, Cheddar Mustard Sauce, Crunchy Chicken, Easy Dinner Recipes