Pretzel Crusted Chicken with Cheddar-Mustard Sauce Recipe
This Pretzel Crusted Chicken recipe features tender, flattened chicken breasts coated in crunchy, seasoned pretzel crumbs and pan-fried to golden perfection. Served with a rich and creamy sharp cheddar and mustard sauce, garnished with fresh parsley and finely chopped red onion, this dish offers a delightful blend of textures and bold flavors perfect for an indulgent yet approachable meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 thin chicken breast servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: American
Ingredients
Scale
Chicken and Coating
- 2 boneless, skinless chicken breasts
- 1 5-ounce bag salted pretzels (about 3 cups)
- ½ teaspoon paprika
- Salt and pepper, to taste
- 2 eggs
- Vegetable oil, for frying (about ¼ inch in skillet)
Cheddar Mustard Sauce
- 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
Garnish
- ¼ cup flat leaf parsley leaves, chopped (a generous handful)
- ¼ small red onion, finely chopped
Instructions
- Prepare Chicken: Butterfly each chicken breast, creating 4 thin pieces total. Use a mallet to flatten the breasts to an even thickness of about ¼ inch for uniform cooking.
- Make Pretzel Crumbs: Use a food processor to finely grind the pretzels. Transfer the crumbs to a shallow dish and mix with ½ teaspoon paprika and salt and pepper to taste. In another shallow dish, beat the eggs with a splash of water.
- Heat Oil: Pour vegetable oil into a large non-stick skillet to a depth of ¼ inch. Heat over medium-high heat until hot but not smoking.
- Coat Chicken: Dip each flattened chicken breast first into the beaten eggs, then dredge thoroughly in the pretzel crumb mixture to ensure an even crust.
- Fry Chicken: Add the coated chicken breasts carefully to the hot oil in a single layer. Cook in batches if necessary. Fry each side for 3 to 4 minutes until the crust is golden brown and the chicken is cooked through.
- Prepare Sauce: While frying the chicken, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute to form a roux. Gradually whisk in milk and cook, stirring frequently, until the sauce thickens slightly, about 3 to 5 minutes. Stir in shredded cheddar cheese, whole grain mustard, paprika, and cayenne pepper. Season with salt and pepper to taste and remove from heat.
- Serve: Plate the fried chicken breasts and drizzle with a generous amount of the cheddar mustard sauce. Garnish with chopped parsley and finely chopped red onion for fresh flavor and color contrast.
Notes
- Butterflying and flattening the chicken ensures even cooking and a tender bite.
- Using salted pretzels adds a nice savory crunch but adjust salt in seasoning accordingly.
- Cook chicken in batches if your skillet is not large enough to avoid overcrowding and steaming.
- The cheddar mustard sauce pairs well with a variety of sides like mashed potatoes or steamed vegetables.
- For a spicier kick, increase the cayenne pepper slightly in the sauce.
Keywords: pretzel crusted chicken, fried chicken breasts, cheddar mustard sauce, crispy chicken, homemade chicken recipe
