Description
Pretzel chicken with mustard cheddar sauce brings a crispy, tangy twist to your dinner routine that’ll make your taste buds dance. Crushing pretzels into a crunchy coating and pairing them with a creamy, sharp sauce turns ordinary chicken into a crowd-pleasing meal your family will devour.
Ingredients
Scale
Protein:
- 4 boneless, skinless chicken breasts
Coating:
- 2 cups crushed pretzels
- ½ cup all-purpose flour
- 2 large eggs
- ¼ cup milk
Seasoning:
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Fresh herbs like parsley or chives
- Different types of cheese like pepper jack or gouda
Instructions
- Pat 4 chicken breasts completely dry using paper towels. Season each breast generously with ½ teaspoon salt and ¼ teaspoon black pepper.
- Crush 2 cups of pretzels into fine crumbs using a food processor or rolling pin. Mix in 1 teaspoon garlic powder and 1 teaspoon paprika if desired.
- Whisk 2 large eggs and ¼ cup milk together in a shallow bowl. Place ½ cup all-purpose flour in a separate shallow dish.
- Dredge each chicken breast first in flour, then dip into egg mixture, and finally coat thoroughly with pretzel crumbs, pressing gently to help crumbs adhere.
- Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat at 375°F. The oil should shimmer but not smoke.
- Cook chicken breasts for 4-5 minutes per side until golden brown and internal temperature reaches 165°F. Work in batches to prevent overcrowding.
- Prepare mustard-cheddar sauce by whisking 1 cup shredded cheddar cheese, ¼ cup heavy cream, and 2 tablespoons dijon mustard in a saucepan over low heat until smooth.
- Transfer crispy chicken to a wire rack to maintain crunchiness. Drizzle with warm mustard-cheddar sauce just before serving.
- Garnish with fresh chopped parsley or chives if desired, adding a bright pop of color to your dish.
Notes
- Crush pretzels finely for an extra crispy coating that sticks perfectly to the chicken.
- Choose whole grain or dijon mustard for a sharper sauce flavor that complements the salty pretzels.
- For a gluten-free version, swap pretzels with crushed gluten-free crackers or cornflakes.
- Let the chicken rest for 5 minutes after cooking to keep the meat juicy and prevent the crispy coating from falling off.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Chicken
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 430 kcal
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.1 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 140 mg