Description
This Pretzel Chicken is perfectly crispy with a rich Mustard Cheddar Sauce, making it a delightful meal any night of the week.
Ingredients
Scale
- 1 ½ pounds boneless, skinless chicken breasts
- 2 cups crushed pretzels
- ½ cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- 3 tablespoons olive oil (for pan-frying)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour (for sauce)
- 1 ½ cups whole milk
- 1 tablespoon Dijon mustard
- 1 teaspoon yellow mustard
- 1 ½ cups sharp cheddar cheese, shredded
- Salt and pepper to taste (for sauce)
Instructions
- Prep the Chicken: Start by slicing your chicken breasts horizontally to create thinner cutlets. This helps them cook evenly and quickly. Pat them dry with paper towels, then season both sides with salt, pepper, garlic powder, onion powder, and smoked paprika.
- Crush the Pretzels: Place pretzels in a resealable bag and crush them with a rolling pin until they’re finely ground but still have some texture—think coarsely crushed, not powder. Pour them into a shallow bowl.
- Set Up a Breading Station: In one shallow dish, place the flour. In another, whisk the eggs with milk. In a third, add the crushed pretzels.
- Bread the Chicken: Dredge each chicken cutlet in flour, then dip in the egg mixture, and finally press into the crushed pretzels, making sure they’re well coated on all sides.
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Once hot, add the chicken and cook for 4–5 minutes per side, or until golden brown and cooked through. You may need to do this in batches. Transfer to a plate and keep warm.
- Make the Mustard Cheddar Sauce: In a small saucepan, melt the butter over medium heat. Whisk in the flour to form a roux, stirring constantly for about 1 minute. Slowly pour in the milk while whisking to prevent lumps. Let it simmer for 3–4 minutes until slightly thickened.
- Add Cheese and Mustard: Stir in the Dijon and yellow mustard, then gradually add the shredded cheddar. Stir until smooth and creamy. Season with salt and pepper to taste.
- Serve: Plate the pretzel-crusted chicken and spoon the warm mustard cheddar sauce over the top. Pair it with mashed potatoes, roasted veggies, or a crisp green salad.
Notes
- For a spicier kick, add some cayenne pepper to the chicken seasoning.
- This dish pairs well with a side of green salad or roasted vegetables.
- Leftovers can be stored in the refrigerator and reheated in the oven for best results.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-fry
- Cuisine: American
Nutrition
- Serving Size: 1 piece of chicken with sauce
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 300mg