Description
Crispy Pretzel Crusted Chicken with a rich and tangy Cheddar-Mustard Sauce offers a quick and flavorful dinner option. The chicken breasts are coated in finely ground salted pretzels for a crunchy crust, pan-fried to golden perfection, and served with a creamy cheese and mustard sauce enhanced with a hint of spice and fresh herbs. Ready in just 25 minutes, this dish combines texture and bold flavors to delight your dinner table.
Ingredients
Chicken and Crust
- 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
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, chopped (about a generous handful)
- ¼ small red onion, finely chopped
Instructions
- Prepare the Chicken: Butterfly each chicken breast to create four thin pieces. Use a meat mallet to flatten each to about ¼ inch thickness for even cooking.
- Make the Pretzel Crumbs: Place salted pretzels in a food processor and grind until finely crushed. Transfer crumbs to a shallow dish and mix in ½ teaspoon paprika, salt, and pepper to taste.
- Prep the Egg Wash: In a separate shallow dish, beat the two eggs with a splash of water to create an egg wash.
- Heat the Oil: Preheat a large non-stick skillet over medium-high heat and pour in enough vegetable oil to reach about ¼ inch depth.
- Coat the Chicken: Dip each flattened chicken piece first into the egg wash, then press into the pretzel crumb mixture to thoroughly coat both sides.
- Fry the Chicken: Carefully place the pretzel-coated chicken pieces into the hot oil in a single layer, cooking in batches if necessary. Fry for 3 to 4 minutes per side until golden brown and cooked through.
- Prepare the Sauce: While chicken is cooking, melt butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute to form a roux. Gradually whisk in milk, cooking and stirring until slightly thickened, about 3 to 5 minutes.
- Finish the Sauce: Stir shredded cheddar cheese, whole grain mustard, ½ teaspoon paprika, and ¼ teaspoon cayenne pepper into the sauce. Season with salt and pepper to taste, stirring until smooth and melted.
- Serve: Plate the pretzel-crusted chicken breasts and drizzle with the cheddar-mustard sauce. Garnish with chopped parsley and finely chopped red onion for freshness and color.
Notes
- Butterflying and pounding the chicken ensures quick and even cooking with a crispy crust.
- Use salted pretzels to add seasoning; adjust additional salt carefully.
- The cheddar-mustard sauce can be made ahead and reheated gently if desired.
- Frying in batches prevents overcrowding, which helps keep the crust crispy.
- If you prefer baking, pretzel-crusted chicken can be cooked at 400°F for about 20 minutes, turning halfway through, though frying yields the crispiest crust.
