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Pretzel Crusted Chicken

A delightful dish combining juicy chicken breasts with a crunchy, salty pretzel coating, topped with a creamy cheddar-mustard sauce.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

Chicken and Coating
  • 2 pieces chicken breasts (boneless and skinless) Tender and juicy, perfect for soaking up flavors.
  • 1 5-ounce bag salted pretzels Crunchy and salty, forming a delightful crust.
  • ½ teaspoon paprika Adds a mild warmth and vibrant color.
  • to taste salt and pepper Essential for elevating flavors.
  • 2 pieces eggs For that fluffy, moist coating.
Cheddar-Mustard Sauce
  • 2 tablespoons butter Rich and creamy, perfect for the sauce.
  • 2 tablespoons flour Works as a thickener for the dreamy sauce.
  • 2 cups milk Creates a velvety texture in the cheese sauce.
  • 2 cups sharp cheddar cheese (shredded) Melty, gooey goodness.
  • 2 tablespoons whole grain mustard Adds a zesty kick to the sauce.
  • ½ teaspoon paprika Enhances the flavor profile throughout.
  • ¼ teaspoon cayenne pepper Provides just a hint of heat.
Garnish
  • ¼ cup flat-leaf parsley leaves (chopped) Fresh and aromatic, brightening the dish.
  • ¼ small red onion (finely chopped) For a sharp contrast and pop of flavor.

Method
 

Preparation
  1. Butterfly each chicken breast to create four thin pieces. Flatten them to a uniform thickness of about 1/4 inch.
  2. In a food processor, grind the pretzels until they resemble fine crumbs. Transfer to a dish and mix with paprika, salt, and pepper.
  3. In another dish, beat the eggs with a splash of water.
Cooking
  1. Preheat a skillet with about 1/4 inch of vegetable oil over medium-high heat until shimmering.
  2. Dip each chicken breast into the egg mixture, allowing excess to drip off, then coat in pretzel crumbs.
  3. Fry the chicken breasts in the hot oil, cooking for 3 to 4 minutes on each side until golden brown and cooked through.
Making the Sauce
  1. Melt butter in a saucepan over medium heat. Whisk in the flour and cook for about 1 minute.
  2. Gradually add milk, whisking until slightly thickened, around 3 to 5 minutes.
  3. Stir in cheddar cheese, whole grain mustard, paprika, and cayenne. Season with salt and pepper to taste.
Serving
  1. Plate the crispy chicken breasts, drizzle with the cheddar-mustard sauce, and garnish with chopped parsley and red onion.

Notes

For an extra crunchy coating, consider double coating the chicken. If you prefer baking, place coated chicken on a baking sheet and bake at 400°F for about 20-25 minutes.