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Pretzel Crusted Chicken Recipe

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★★★★★

4.7 from 103 reviews

Pretzel Crusted Chicken features tender chicken breasts coated in a crunchy, salty pretzel crust, pan-fried to golden perfection and served with a creamy, sharp cheddar and whole grain mustard sauce. This dish combines crispy texture with rich, tangy flavors, making it a delightful and satisfying meal perfect for dinner.

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, about 1/4-inch deep)

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

  1. Prepare Chicken: Butterfly each chicken breast to create two thinner pieces, resulting in four total. Use a mallet to flatten each piece so they are uniformly about 1/4 inch thick.
  2. Prepare Pretzel Coating: Process the salted pretzels in a food processor until finely ground. Transfer crumbs to a shallow dish and mix in ½ teaspoon paprika, salt, and pepper to taste. In a separate shallow dish, beat the eggs with a splash of water.
  3. Heat Oil: Preheat a large non-stick skillet over medium-high heat and pour in enough vegetable oil to create a 1/4-inch depth for frying.
  4. Coat Chicken: Dip each flattened chicken breast first into the beaten egg mixture, then coat thoroughly with the pretzel crumb mixture, pressing gently to adhere.
  5. Fry Chicken: Place the pretzel-coated chicken breasts in the hot oil in a single layer. Cook about 3 to 4 minutes per side until the crust is golden brown and the chicken is cooked through. Fry in batches if necessary to avoid overcrowding.
  6. Make Cheese Sauce: While chicken cooks, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute to form a roux. Gradually whisk in milk and continue cooking and stirring until sauce thickens, about 3 to 5 minutes. Remove from heat and stir in shredded sharp cheddar cheese, whole grain mustard, ½ teaspoon paprika, ¼ teaspoon cayenne pepper, and salt and pepper to taste.
  7. Serve: Plate the pretzel crusted chicken breasts and drizzle generously with the warm cheddar-mustard sauce. Garnish with chopped parsley and finely diced red onion for freshness and color.

Notes

  • Butterflying and flattening the chicken breasts ensures even cooking and a tender texture.
  • Be sure to crush pretzels to a fine crumb to create a crispy but not overly chunky crust.
  • A food processor makes quick work of grinding pretzels, but placing them in a sealed bag and crushing with a rolling pin works too.
  • Use a thermometer to ensure chicken reaches an internal temperature of 165°F (74°C) for food safety.
  • The cheddar-mustard sauce can be adjusted in spiciness by varying the amount of cayenne pepper.
  • This dish pairs well with a simple green salad or steamed vegetables for a balanced meal.
  • Leftover sauce can be refrigerated for up to 3 days and reheated gently to avoid curdling.

Keywords: Pretzel Crusted Chicken, Pretzel Chicken, Cheddar Mustard Sauce, Crispy Chicken, Fried Chicken Breast

Find it online: https://deliciousdishspot.com/pretzel-crusted-chicken-recipe/