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Crispy Pretzel Crusted Chicken with Cheddar Mustard Sauce Recipe

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★★★★★

4.1 from 66 reviews

This Crispy Pretzel Crusted Chicken with Cheddar Mustard Sauce offers a delightful twist on breaded chicken by using crushed pretzels for an irresistible crunchy coating. The chicken is seasoned and either baked or pan-fried to perfection, then served topped with a rich, creamy cheddar mustard sauce, making it an ideal dish for a flavorful and satisfying meal.

Ingredients

Scale

Chicken and Coating

  • 4 boneless, skinless chicken breasts
  • Salt & pepper to taste
  • 1/2 cup flour
  • 2 large eggs
  • 1 tablespoon Dijon mustard
  • 2 cups crushed pretzels (about 6 ounces)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 2 tablespoons olive oil or melted butter

Cheddar Mustard Sauce

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup milk (whole or 2%)
  • 1 tablespoon Dijon mustard
  • 1/2 tablespoon yellow mustard
  • 1 cup sharp cheddar cheese, shredded
  • Salt and pepper, to taste
  • Fresh parsley, chopped
  • Extra crushed pretzels for texture (optional)

Instructions

  1. Prepare the chicken: Pound the chicken breasts to an even thickness and season both sides with salt and pepper to ensure uniform cooking and flavor.
  2. Set up dredging stations: Arrange three shallow bowls — one with flour, the second with beaten eggs mixed with 1 tablespoon Dijon mustard, and the third with crushed pretzels combined with garlic powder and smoked paprika.
  3. Coat the chicken: Dredge each chicken breast first in flour, then dip into the egg mixture, and finally press thoroughly into the pretzel mixture to coat evenly.
  4. Choose your cooking method: You can either bake or pan-fry the coated chicken depending on your preference.
  5. To bake: Preheat your oven to 400°F (200°C). Place the coated chicken breasts on a lined baking sheet, brush the tops with olive oil or melted butter to promote browning, and bake for 20 to 25 minutes. Flip the chicken halfway through baking to ensure even crispiness.
  6. To pan-fry: Heat olive oil or melted butter in a skillet over medium heat. Cook the chicken breasts for 5 to 6 minutes per side until golden brown and the internal temperature reaches 165°F, ensuring they are cooked through.
  7. Prepare the cheddar mustard sauce: In a saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the flour and cook for about a minute to form a roux. Gradually add milk while whisking to prevent lumps, and cook until the sauce thickens.
  8. Add mustards and cheese: Stir in the Dijon and yellow mustard, reduce the heat to low, then add the shredded cheddar cheese. Stir continuously until the cheese melts into a smooth sauce. Season with salt and pepper to taste.
  9. Serve: Place the cooked chicken breasts on plates, generously top with the cheddar mustard sauce, and garnish with chopped fresh parsley and extra crushed pretzels for added texture, if desired. Serve immediately while hot.

Notes

  • Pounding the chicken breasts to an even thickness helps them cook evenly and retain juiciness.
  • Using crushed pretzels instead of traditional breadcrumbs offers a unique crunch and a slightly salty, nutty flavor.
  • You can substitute olive oil with melted butter for richer flavor in both baking and pan-frying methods.
  • The cheddar mustard sauce can be made ahead and reheated gently before serving.
  • Serve with a fresh green salad or roasted vegetables for a balanced meal.
  • Ensure chicken reaches an internal temperature of 165°F for food safety.

Keywords: Pretzel crusted chicken, cheddar mustard sauce, crispy chicken breast, baked chicken, crunchy chicken recipe

Find it online: https://epicrecipebox.com/crispy-pretzel-crusted-chicken-with-cheddar-mustard-sauce-recipe/