Introduction

Pretzel Crusted Chicken offers a crunchy, savory twist on the classic fried chicken. Coated in crushed pretzels and topped with a creamy cheddar mustard sauce, this dish is both satisfying and flavorful—perfect for a weeknight dinner or casual gathering.

Four pieces of golden brown crispy fried chicken are placed on crumpled white parchment paper over a white marbled surface. Each piece is drizzled with a light tan creamy sauce that looks slightly grainy, and small bits of chopped purple onion and green herbs are scattered on top. Bright yellow lemon wedges and fresh green parsley leaves add color contrast around the chicken. To the side, a white bowl partially filled with more of the creamy sauce is visible, along with a silver spoon resting near a small pool of sauce. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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, chopped (a generous handful)
¼ small red onion, finely chopped

Instructions

Step 1: Butterfly each chicken breast to create two thinner pieces, making a total of four thin breasts. Use a meat mallet to flatten them evenly to about ¼ inch thickness.
Step 2: Place the pretzels in a food processor and pulse until finely ground. Transfer the crumbs to a shallow dish and mix with ½ teaspoon paprika, salt, and pepper. In another shallow dish, beat the eggs with a splash of water.
Step 3: Heat a large non-stick skillet with about ¼ inch of vegetable oil over medium-high heat until hot.
Step 4: Dip each chicken breast first into the egg mixture, then coat thoroughly with the pretzel crumbs.
Step 5: Carefully place the pretzel-coated chicken breasts into the hot oil, cooking in batches if needed. Fry for 3 to 4 minutes per side until golden brown and cooked through.
Step 6: While the chicken cooks, prepare the sauce. In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux. Slowly whisk in the milk and cook until the sauce thickens, about 3 to 5 minutes.
Step 7: Stir in the shredded cheddar cheese, whole grain mustard, ½ teaspoon paprika, and cayenne pepper. Season with salt and pepper to taste, stirring until smooth.
Step 8: Serve the crispy pretzel chicken breasts topped with a drizzle of cheddar mustard sauce, garnished with chopped parsley and finely chopped red onion.

Tips & Variations

For extra crunch, pulse the pretzels less for larger crumbs or more for a finer coating.
Substitute sharp cheddar with smoked gouda or pepper jack for a different flavor profile.
Use boneless chicken thighs instead of breasts for juicier meat.
Add a squeeze of fresh lemon juice to the sauce for brightness.

Storage

Store leftover pretzel crusted chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in a skillet or oven to keep the crust crisp, and warm the sauce gently on the stove or microwave before serving.

How to Serve

The image shows four pieces of golden-brown fried chicken breasts with a crunchy texture, placed on crumpled white paper over a white marbled surface. Each piece is drizzled with a creamy, light beige sauce with visible mustard seeds. Small bits of chopped red onion and green herbs are scattered on top and around the chicken. There are also small lemon wedges and fresh parsley leaves placed around for garnish. In the corner, a white bowl with the same creamy sauce is partially visible, with a spoon resting nearby, covered in some sauce. 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 (200°C) on a greased baking sheet for about 20-25 minutes, flipping halfway through, until cooked and crispy. Keep an eye to avoid burning the pretzel crust.

Is there a gluten-free alternative for the pretzel coating?

To make this dish gluten-free, use gluten-free pretzels or substitute with crushed gluten-free crackers. Be sure to check all other ingredients, like the mustard and cheese, for gluten content.