Pretzel Crusted Chicken with Cheddar-Mustard Sauce Recipe
Pretzel Crusted Chicken with Cheddar-Mustard Sauce offers a crispy, flavorful twist on classic fried chicken using crushed pretzels as a unique crust. Served with a rich, creamy cheddar and whole grain mustard sauce, this dish combines crunchy texture with savory, tangy flavors for a delightful meal perfect for weeknight dinners or special occasions.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: American
Ingredients
Scale
Chicken and Coating
- 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)
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
- Salt and pepper (to taste)
Garnish
- ¼ cup flat leaf parsley leaves (a generous handful, chopped)
- ¼ small red onion (finely chopped)
Instructions
- Prepare Chicken: Butterfly each chicken breast into two thin pieces and use a mallet to flatten them to about 1/4 inch thickness for even cooking.
- Make Pretzel Crumbs: Place pretzels in a food processor and pulse until finely ground. Transfer crumbs to a shallow dish and mix with paprika, salt, and pepper.
- Set Up Breading Station: In another shallow dish, beat the eggs with a splash of water to create an egg wash.
- Coat Chicken: Dip each chicken piece first into the egg wash, then thoroughly coat with the pretzel crumb mixture.
- Fry Chicken: Heat a large non-stick skillet with 1/4 inch of vegetable oil over medium-high heat. Fry the chicken in batches if needed, cooking each side for 3 to 4 minutes until golden brown and cooked through.
- Make Cheese Sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux. Gradually whisk in milk and cook for 3-5 minutes until the sauce thickens.
- Finish Sauce: Remove from heat and stir in shredded cheddar cheese, whole grain mustard, paprika, cayenne pepper, and season with salt and pepper to taste. Keep warm.
- Serve: Plate the pretzel-crusted chicken breasts, drizzle the cheddar-mustard sauce on top, and garnish with chopped parsley and finely chopped red onion for a fresh bite.
Notes
- Make Ahead & Storage: Store leftovers in an airtight container in the fridge. Reheat chicken in a 350°F oven for about 20 minutes or in an air fryer to maintain crispiness. Store cheese sauce separately; reheat gently in microwave or on the stovetop.
- Variations: Swap cheddar cheese for pepper jack or Swiss with thyme and black pepper in the sauce. Use honey mustard sauce instead of cheese if preferred. For coating, substitute pretzels with tortilla chips, panko, or seasoned breadcrumbs. Chicken tenders can be used in place of breasts for easier dipping.
Keywords: pretzel crusted chicken, cheddar mustard sauce, fried chicken, unique chicken recipe, crunchy chicken, homemade chicken sauce
