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
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
