Pretzel Crusted Chicken (Print Version)
Crispy chicken coated in savory pretzel crumbs paired with a rich cheddar-mustard sauce, ready in just 30 minutes.
# Ingredients:
→ Chicken
01 -
2 boneless and skinless chicken breasts
02 -
Salt and pepper to taste
→ Pretzel Coating
03 -
1 5-ounce bag salted pretzels (about 3 cups)
04 -
½ teaspoon paprika
05 -
2 eggs
06 -
Vegetable oil for frying
→ Cheddar-Mustard Sauce
07 -
2 Tablespoons butter
08 -
2 Tablespoons flour
09 -
2 cups milk
10 -
2 cups shredded sharp cheddar cheese
11 -
2 Tablespoons whole grain mustard
12 -
½ teaspoon paprika
13 -
¼ teaspoon cayenne pepper
→ Garnish
14 -
¼ cup chopped flat leaf parsley leaves
15 -
¼ small red onion, finely chopped
# Steps:
01 -
Butterfly each chicken breast to create 4 thin pieces. Flatten with a mallet to approximately ¼-inch uniform thickness.
02 -
Process pretzels in a food processor until finely ground. Transfer to a shallow dish and combine with paprika, salt, and pepper. In another shallow dish, beat eggs with a splash of water.
03 -
Preheat a large non-stick skillet with ¼-inch of vegetable oil over medium-high heat.
04 -
Dip each chicken breast piece in the beaten egg, then thoroughly coat in the pretzel crumbs.
05 -
Add coated chicken to the hot oil, cooking in a single layer (in batches if necessary) for 3-4 minutes per side until cooked through and golden brown.
06 -
In a separate saucepan, melt butter. Whisk in flour and cook for 1 minute. Gradually whisk in milk and simmer until slightly thickened, 3-5 minutes. Stir in cheese, mustard, paprika and cayenne. Season with salt and pepper.
07 -
Plate chicken breasts, drizzle with cheddar-mustard sauce, and garnish with chopped parsley and red onion.
# Notes:
01 -
Store leftovers in an airtight container in the refrigerator. Reheat chicken in a 350-degree oven for about 20 minutes or in an air fryer to maintain crispiness. Store cheese sauce separately and reheat in the microwave or in a saucepan over low heat.
02 -
For variations, try using pepper jack or Swiss cheese in the sauce, or substitute the pretzel coating with tortilla chips, panko, or seasoned breadcrumbs. Chicken tenders can be used instead of chicken breasts.