If you’re craving a dish that perfectly balances crunch, creamy tanginess, and a little savory zing, you’ve got to try this Pretzel Crusted Chicken with Cheddar Mustard Sauce Recipe. Imagine tender chicken breasts enveloped in a golden, crunchy pretzel crust that’s salty and satisfying, paired with a luscious cheddar mustard sauce that’s creamy, sharp, and utterly addictive. Whether it’s a weeknight dinner or a special occasion, this recipe brings together simple ingredients in a way that’s both familiar and exciting, delivering a meal that’s as comforting as it is impressive.

Pretzel Crusted Chicken with Cheddar Mustard Sauce Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Pretzel Crusted Chicken with Cheddar Mustard Sauce Recipe lies in its straightforward yet thoughtfully chosen ingredients. Each component plays an essential role in building layers of texture and flavor—from the crunchy pretzels adding that signature crust to the smooth, rich sauce pulling it all together.

Boneless, skinless chicken breasts: The main protein that becomes tender and juicy after cooking.
Salted pretzels: Crushed into crumbs, they provide a unique, salty crunch that replaces traditional breadcrumbs.
Flour: Used for dredging, it helps the coating stick to the chicken.
Garlic powder and onion powder: These add subtle layers of aromatic flavor that elevate the crust.
Salt and pepper: Simple seasoning essentials to enhance the natural flavors.
Egg: Acts as the glue that holds the pretzel coating in place.
Neutral oil for frying: Ensures even cooking and a beautifully crisp crust.
Fresh parsley: Adds a fresh herbal note and vibrant color when serving.
Butter: Forms the base of the creamy cheddar mustard sauce.
Flour (for sauce): Thickens the sauce to just the right consistency.
Milk: Adds creaminess to the sauce without overpowering the sharp cheddar.
Dijon mustard: Brings a tangy kick that cuts through the richness perfectly.
Cheddar cheese: Melts into the sauce, delivering bold flavor and richness.

How to Make Pretzel Crusted Chicken with Cheddar Mustard Sauce Recipe

Step 1: Prepare the Chicken

Start by butterflying each chicken breast to create thinner, more even pieces. This ensures quick, even cooking and allows the pretzel crust to deliver maximum crunch without drying out the chicken. For an even thinner and more tender piece, gently flatten with a mallet between plastic wrap—that extra step makes a noticeable difference.

Step 2: Prepare Pretzel Coating

Next, process those salted pretzels into fine crumbs using a food processor. If you don’t have one, popping them into a plastic bag and crushing with a rolling pin works just as well. Combine the flour, garlic powder, and onion powder in a separate dish to season the coating mix. Set up a classic dredging station with beaten egg and the pretzel crumbs in their own bowls—that triple step is key to a perfectly adhered crust.

Step 3: Coat and Fry

Dip each chicken piece first in the seasoned flour, then in the egg wash, and finally coat generously with the pretzel crumbs. The triple dip ensures a crunchy, flavorful crust that sticks well. Heat neutral oil in a skillet and fry the chicken pieces gently until they’re golden brown and cooked through. This process locks in juiciness while giving you an irresistible crunch with every bite.

Step 4: Make the Sauce

While the chicken is resting, melt butter in a saucepan to create your base. Whisk in flour to form a roux, then slowly add milk and Dijon mustard. Stir continuously until everything is smooth and thickened just enough to coat the back of a spoon. Gradually whisk in shredded cheddar cheese, allowing it to melt into a velvety, rich sauce that perfectly complements the salty crust of the chicken.

Step 5: Serve

Place those golden crusted chicken pieces on your plate, drizzle generously with the creamy cheddar mustard sauce, and sprinkle fresh minced parsley over the top for a burst of color and freshness. This final touch transforms the dish, making it as pretty as it is delicious.

How to Serve Pretzel Crusted Chicken with Cheddar Mustard Sauce Recipe

Garnishes

Fresh herbs like parsley or chives add a bright, herbal lift that cuts through the richness and adds inviting color. A sprinkle of smoked paprika or a lemon wedge on the side can bring a nice hint of warmth or acidity to balance the dish beautifully.

Side Dishes

This dish pairs wonderfully with classic comfort sides such as creamy mashed potatoes, roasted vegetables, or a simple green salad. For something a bit different, try sweet potato fries or a tangy coleslaw to add texture contrasts and flavor bursts that complement the Pretzel Crusted Chicken with Cheddar Mustard Sauce Recipe.

Creative Ways to Present

Slice the chicken into strips for a shareable appetizer platter with dipping sauce on the side. Serve over buttered noodles or creamy polenta for an indulgent twist. Or even turn it into a hearty sandwich with some crunchy slaw and pickles nestled inside a toasted bun—endless possibilities await!

Make Ahead and Storage

Storing Leftovers

Leftover Pretzel Crusted Chicken keeps nicely in an airtight container in the fridge for up to three days. To preserve the crisp crust, place paper towels underneath to absorb any moisture and keep the coating crunchy.

Freezing

You can freeze the cooked chicken pieces individually on a baking sheet then transfer to a freezer bag for longer storage—up to two months. Freeze the cheddar mustard sauce separately in a small container or freezer bag to maintain its creaminess when reheated.

Reheating

For the best texture, reheat the chicken in a hot oven or air fryer to restore the crisp crust. Warm the sauce gently on the stove over low heat, stirring often to prevent separation and ensure it stays smooth and luscious.

FAQs

Can I use other nuts or breadcrumbs instead of pretzels?

Absolutely! While pretzels give this recipe its unique salty crunch, panko breadcrumbs, crushed cornflakes, or even chopped nuts like almonds or pecans can all work as tasty alternatives.

Is this recipe suitable for gluten-free diets?

Traditional pretzels and flour contain gluten, but you can swap in gluten-free pretzels and use a gluten-free flour blend to adapt this dish and still enjoy the delicious flavors.

Can I bake the chicken instead of frying?

Yes! Baking at 400°F (200°C) for about 20 minutes, flipping halfway, will yield a crisp crust with less oil. Just spray the crust lightly with oil before baking to help it brown evenly.

How do I make the cheddar mustard sauce thicker or thinner?

To thicken, cook a little longer or add a touch more flour in the roux. To thin, simply whisk in a splash more milk until you reach your desired consistency.

What wine pairs well with this dish?

A crisp white wine like a Sauvignon Blanc or a light-bodied Chardonnay complements the sharp cheddar and tangy mustard beautifully without overpowering the chicken’s flavors.

Final Thoughts

Trust me, once you make this Pretzel Crusted Chicken with Cheddar Mustard Sauce Recipe, it’s going to become a staple in your kitchen repertoire. It combines such incredible textures and flavors in a simple, approachable way that feels both comforting and special. So grab some pretzels, pull out the skillet, and dive into this crunchy, creamy, utterly delicious adventure—you’ll be so glad you did!

Pretzel Crusted Chicken with Cheddar Mustard Sauce Recipe

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4.4 from 76 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x

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Description

Pretzel Crusted Chicken is a crispy, flavorful dish featuring tender chicken breasts coated in crunchy salted pretzel crumbs and fried to golden perfection. Served with a rich and tangy mustard cheddar sauce, this recipe offers a delightful combination of textures and flavors perfect for a satisfying weeknight dinner.

Ingredients

Scale

Chicken and Coating

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 (such as vegetable or canola oil)

Mustard Cheddar Sauce

1 tablespoon butter
1 tablespoon flour
1 cup milk
1 tablespoon Dijon mustard
8 oz shredded cheddar cheese
Fresh parsley, minced, for serving

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Instructions

Prepare the Chicken: Butterfly each chicken breast by slicing horizontally to create two thinner pieces from each breast. To ensure even cooking, flatten each piece to an even thickness by gently pounding between two sheets of plastic wrap using a meat mallet or rolling pin.
Prepare Pretzel Coating: Place the salted pretzels into a food processor and pulse until they become fine crumbs. In one shallow dish, mix the flour with garlic powder, onion powder, salt, and pepper. In a second dish, whisk the egg until smooth. In a third dish, spread out the pretzel crumbs for easy coating.
Coat and Fry: Starting with the chicken pieces, thoroughly coat each one first in the seasoned flour mixture, then dip into the beaten egg, and finally press into the pretzel crumbs to cover completely. Heat neutral oil in a large skillet over medium heat. Fry each chicken piece for about 3-4 minutes per side, or until the crust is golden brown and the chicken is cooked through (internal temperature of 165°F / 74°C). Drain on paper towels to remove excess oil.
Make the Sauce: In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux, stirring constantly to avoid lumps. Slowly pour in the milk while whisking continuously, followed by the Dijon mustard. Cook until the sauce begins to thicken, then gradually add the shredded cheddar cheese, stirring until melted and smooth.
Serve: Plate the pretzel-crusted chicken and generously spoon the warm mustard cheddar sauce over the top. Garnish with freshly minced parsley for a burst of color and flavor. Serve immediately and enjoy!

Notes

Make sure to flatten the chicken breasts evenly to promote uniform cooking and prevent dryness.
Use salted pretzels for a nice balance of flavor, but adjust salt levels in seasoning if using unsalted pretzels.
If you prefer baking over frying, bake coated chicken pieces at 400°F (200°C) for 20-25 minutes, turning halfway through.
The mustard cheddar sauce can be doubled if more sauce is desired.
Leftover sauce can be refrigerated for up to 3 days and reheated gently.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Frying
Cuisine: American