Description
This Pretzel Chicken with Mustard-Cheddar Sauce is a crispy, flavorful dish combining crunchy pretzel-coated chicken breasts with a rich and tangy homemade mustard-cheddar sauce. Ready in just 25 minutes, it’s a perfect meal for busy weeknights or casual dinners that impress.
Ingredients
Scale
For the Pretzel Chicken
- 4 boneless, skinless chicken breasts
- 2 cups crushed pretzels
- ½ cup all-purpose flour
- 2 large eggs, beaten
- ½ tsp garlic powder
- ½ tsp paprika
- Salt and black pepper, to taste
- 3 tbsp vegetable oil (for frying)
For the Mustard-Cheddar Sauce
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup milk
- 1 cup sharp cheddar cheese, shredded
- 2 tbsp Dijon mustard
- 1 tsp honey
- Salt and pepper, to taste
Instructions
- Prepare the Coating: Place crushed pretzels in a shallow dish. In two separate dishes, place the flour in one and the beaten eggs in the other. Season the chicken breasts evenly with garlic powder, paprika, salt, and black pepper to enhance the flavor.
- Coat the Chicken: Dredge each chicken breast first in flour to create a dry base layer. Then dip into the beaten eggs, ensuring they are fully coated. Lastly, press the chicken breasts into the crushed pretzels, making sure they are well-covered for a crunchy crust.
- Cook the Chicken: Heat vegetable oil in a skillet over medium heat. Once hot, add the pretzel-coated chicken breasts. Cook for 4 to 5 minutes on each side, or until the chicken is golden brown and cooked through to an internal temperature of 165°F (75°C).
- Make the Sauce Base: In a separate saucepan over medium heat, melt the butter. Stir in the flour and cook for about 1 minute to make a roux, which helps thicken the sauce.
- Add Milk and Cheese: Gradually whisk in the milk to the roux, stirring continuously until the mixture is smooth and thickens. Remove from heat and stir in the shredded cheddar cheese, Dijon mustard, honey, and season with salt and pepper to taste. Mix until the sauce is creamy and well combined.
- Serve: Plate the crispy pretzel chicken and drizzle the warm mustard-cheddar sauce generously over the top. Serve immediately for the best texture and flavor.
Notes
- For extra crispiness, use fresh crushed pretzels rather than pre-ground crumbs.
- Make sure the oil is hot enough before frying to prevent the chicken from becoming greasy.
- You can substitute Dijon mustard with spicy brown mustard for a different flavor profile.
- Leftover sauce can be refrigerated in an airtight container for up to 3 days and reheated gently on the stove.
- Serve with a side of steamed vegetables or a fresh green salad for a complete meal.
