Pretzel Crusted Chicken With Cheddar Mustard Sauce

Pretzel Crusted Chicken With Cheddar Mustard Sauce

This Pretzel Crusted Chicken is a delicious comfort food dish featuring a crunchy pretzel crust and a rich cheddar mustard sauce, making it perfect for family dinners or special gatherings.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 2 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 650

Ingredients Method Notes

Ingredients

For the Chicken

2 pieces boneless, skinless chicken breasts Use high-quality, organic chicken for best flavor.
15 ounces salted pretzels, crushed Regular or gluten-free pretzels work perfectly.
½ teaspoon paprika For an extra kick, try smoked paprika.
Salt and pepper To taste.
2 pieces eggs Make sure they're at room temperature for easier blending.
Vegetable oil For frying. Canola or peanut oil also works well.

For the Cheddar Mustard Sauce

2 tablespoons butter Let sit at room temperature to soften.
2 tablespoons flour This helps to create a roux for the sauce.
2 cups milk Whole milk works best for creaminess.
2 cups sharp cheddar cheese, shredded Feel free to substitute with a mild cheese for kids or a spicy cheese for adults.
2 tablespoons whole grain mustard Adjust the heat level based on your preference.
½ teaspoon paprika
¼ teaspoon cayenne pepper Adjust the heat level based on your preference.
¼ cup flat-leaf parsley leaves, chopped
¼ small red onion, finely chopped

Method

Preparation

Preheat the oven to 400°F (200°C).
Pound the chicken gently to an even thickness of about ¾ inch. Season both sides with salt, pepper, and paprika.
Set up your breading station: In three separate bowls, place flour, whisked eggs, and crushed pretzels.
Dredge the chicken: First, coat each piece in flour, then dip it into the eggs, and finally press it into the crushed pretzels.
Place the coated chicken on a baking sheet lined with parchment paper.

Cooking

Bake in the preheated oven for 20-25 minutes, or until golden brown and the internal temperature reaches 165°F (75°C).
Make the sauce: In a skillet over medium heat, melt the butter. Add flour, whisking continuously for about a minute to form a roux.
Slowly whisk in the milk. Allow it to come to a gentle simmer, thickening slightly.
Stir in mustard and cheese until melted and creamy.
Add spices: Mix in paprika, cayenne, parsley, and red onion. Taste and adjust seasoning as necessary.
Serve the chicken drizzled generously with the cheddar mustard sauce.

Notes

Leftover chicken can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best results. You can freeze uncooked, breaded chicken for up to 3 months.