Introduction

Pretzel Crusted Chicken with Cheddar-Mustard Sauce offers a crunchy, flavorful twist on classic breaded chicken. Coated in crushed pretzels and served with a rich, tangy cheese sauce, this dish is perfect for a cozy dinner that feels a little special.

The image shows four pieces of crispy fried chicken with a deep golden brown crunchy crust placed on white parchment paper. Each piece is drizzled with a creamy light beige sauce, and small bits of chopped red onion and green herbs are scattered over the chicken and paper. Around the chicken, there are bright yellow lemon wedges and sprigs of fresh green parsley. A woman's hand is holding one piece of chicken, with the fingers just touching it. All of this is set on a white marbled surface. 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 4 thin pieces. Flatten with a mallet until about ¼ inch thick and uniform.
Step 2: Pulse the pretzels in a food processor until finely ground. Transfer to a shallow dish and mix with paprika, salt, and pepper.
Step 3: Beat the eggs with a splash of water in a separate shallow dish.
Step 4: Preheat a large non-stick skillet with ¼ inch of vegetable oil over medium-high heat.
Step 5: Dip each chicken piece first into the egg mixture, then coat thoroughly with the pretzel crumbs.
Step 6: Fry the coated chicken in the hot oil, working in batches if needed, for 3-4 minutes per side until cooked through and golden brown.
Step 7: While the chicken cooks, melt butter in a saucepan. Whisk in flour and cook for 1 minute.
Step 8: Gradually whisk in milk and cook, stirring, until sauce thickens, about 3-5 minutes.
Step 9: Stir in shredded cheddar, whole grain mustard, paprika, and cayenne pepper. Season with salt and pepper to taste.
Step 10: Serve the pretzel-crusted chicken with a drizzle of cheddar-mustard sauce and garnish with chopped parsley and red onion.

Tips & Variations

Use pepper jack cheese for a spicy nacho-style sauce or Swiss cheese seasoned with thyme for a milder flavor.
Swap pretzels for crushed tortilla chips or panko breadcrumbs for different textures.
Try chicken tenders instead of breasts for a finger-food version that pairs perfectly with the cheese sauce.
Store the cheese sauce separately to keep it creamy and reheat gently.

Storage

Keep leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for about 20 minutes or use an air fryer to maintain crispiness. Store the cheddar-mustard sauce separately and reheat it in the microwave or on low heat in a saucepan.

How to Serve

The image shows four pieces of golden brown fried chicken with a crunchy texture, scattered on white parchment paper placed on a white marbled surface. Each piece is topped with a light orange creamy sauce drizzled unevenly over the crispy chicken. Small bits of chopped red onion and green herbs are sprinkled across the chicken, adding pops of color. Around the chicken, there are bright yellow lemon wedges and a few fresh green herb leaves enhancing the fresh look. A woman's hand is gently touching the top right piece of chicken. 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 for about 20-25 minutes, flipping halfway through. It may not be as crispy as frying but will still be delicious.

Is this recipe suitable for gluten-free diets?

The recipe uses pretzels and flour which contain gluten. To make it gluten-free, substitute with gluten-free pretzels and a gluten-free flour blend for the sauce.