Pretzel Crusted Chicken with Cheddar-Mustard Sauce Recipe
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.
- 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
