Description
Crispy Pretzel Chicken coated in a crunchy pretzel crust, served with a rich and creamy mustard-cheddar sauce. Perfect for a family dinner or weekend treat!
Ingredients
- 4 boneless, skinless chicken breasts
- 2 cups salted pretzels, crushed
- 5/8 cup all-purpose flour
- 2 large eggs
- Salt and black pepper, to taste
- 1 tbsp Dijon mustard
- 2 tbsp butter
- 2 cups sharp cheddar cheese, shredded
- 1 1/4 cups milk
- 1 tbsp fresh parsley, chopped (for garnish)
- Vegetable oil, for frying
Instructions
- Preheat oven to 350°F (175°C). Grease a baking sheet or line with parchment paper.
- Prepare three shallow bowls: one with flour, one with beaten eggs, and one with crushed pretzels.
- Season chicken breasts with salt and pepper. Dredge each chicken breast in flour, then dip in eggs, and finally coat with crushed pretzels.
- Heat vegetable oil in a skillet over medium heat. Fry chicken breasts until golden brown on both sides, about 3–4 minutes per side. Transfer to the baking sheet and bake for 10–12 minutes until cooked through.
- For the mustard-cheddar sauce, melt butter in a small saucepan over medium heat. Whisk in milk and Dijon mustard. Gradually add shredded cheddar cheese, stirring until smooth and creamy.
- Serve chicken topped with mustard-cheddar sauce and garnish with fresh parsley.
Notes
- Use crushed pretzels with flavor variations (e.g., garlic or honey mustard) for a twist.
- The sauce can be made ahead and reheated gently before serving.
- Leftover chicken can be stored in the refrigerator for 2–3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Fried & Baked
- Cuisine: American