Introduction

Pretzel Crusted Chicken offers a delightful crunch with a savory twist, coated in crispy pretzel crumbs and paired with a rich cheddar-mustard sauce. This easy recipe transforms simple chicken breasts into a flavorful meal perfect for any weeknight dinner.

On a white plate with a wavy edge, there is a crispy, golden-brown breaded chicken breast with a coarse, crumbly texture from the crushed coating. A small piece of the chicken is cut and held by a silver fork on the right side of the plate, showing a moist white inside. Next to the chicken, on the left, is a neat pile of shiny, bright green cooked green beans. The plate is placed on a white marbled surface with some scattered small green herb pieces and a striped cloth napkin nearby. To the right of the plate, there is a small white bowl on a round wooden board filled with a smooth, yellow-orange sauce. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 chicken breasts (boneless and skinless)
1 5-ounce bag salted pretzels (about 3 cups)
½ teaspoon paprika
Salt and pepper (to taste)
2 eggs
Vegetable oil (for frying)
2 tablespoons butter
2 tablespoons flour
2 cups milk
2 cups sharp cheddar cheese (shredded)
2 tablespoons whole grain mustard
½ teaspoon paprika
¼ teaspoon cayenne pepper
¼ cup flat leaf parsley leaves (a generous handful, chopped)
¼ small red onion (finely chopped)

Instructions

Step 1: Butterfly each chicken breast to create two thin pieces, making a total of four. Use a mallet to flatten them evenly to about ¼ inch thickness.
Step 2: Place the pretzels in a food processor and grind until fine. Transfer the crumbs to a shallow dish and mix with paprika, salt, and pepper. In a separate shallow dish, beat the eggs with a splash of water.
Step 3: Heat a large non-stick skillet with about ¼ inch of vegetable oil over medium-high heat.
Step 4: Dip each chicken piece first into the egg mixture, then coat thoroughly with the pretzel crumbs.
Step 5: Fry the coated chicken breasts in the hot oil in a single layer, working in batches if necessary. Cook for 3 to 4 minutes on each side until golden and cooked through.
Step 6: While frying, prepare the sauce. Melt butter in a saucepan, whisk in flour, and cook for 1 minute. Gradually whisk in milk and cook for 3 to 5 minutes until the sauce thickens slightly. Stir in cheddar cheese, mustard, paprika, cayenne pepper, and season with salt and pepper.
Step 7: Serve the pretzel crusted chicken with a generous drizzle of the cheddar-mustard sauce, garnished with chopped parsley and finely chopped red onion.

Tips & Variations

Use gluten-free pretzels to make this dish gluten-free.
For extra flavor, add garlic powder or smoked paprika to the pretzel crumbs.
Try substituting sharp cheddar with gouda or Monterey Jack for a different cheese sauce twist.
Use a thermometer to ensure chicken reaches an internal temperature of 165°F (74°C) for safety.

Storage

Store leftover pretzel crusted chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken in the oven at 350°F (175°C) until warmed through to retain crispiness. Warm sauce gently on the stovetop or microwave before serving.

How to Serve

Four pieces of crispy baked chicken with a golden-brown, crumbly crust topped with small green herb bits lie on a dark baking tray. To the right, there is a small white bowl filled with smooth, orange dipping sauce with swirled texture inside. Below that bowl, a smaller white bowl holds bright green chopped herbs. Fresh green parsley leaves are placed on a white marbled surface next to the tray. A wooden spatula rests on a gray striped cloth at the tray’s lower left corner. The whole setting is bright and clean. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the pretzel crusted chicken instead of frying?

Yes, you can bake the chicken at 400°F (200°C) for 20-25 minutes, flipping halfway through. Baking is a healthier option but may result in less crunchy coating compared to frying.

What can I substitute for whole grain mustard in the sauce?

If you don’t have whole grain mustard, Dijon mustard or yellow mustard can be used as alternatives. They will change the flavor slightly but still add a nice tang to the sauce.