Introduction

Pretzel Crusted Chicken offers a crunchy, flavorful twist on classic breaded chicken. Coated with finely crushed salted pretzels and served with a rich cheddar-mustard sauce, this dish is perfect for a comforting yet elegant meal.

Four crispy brown fried chicken pieces lie on crumpled white parchment paper against a white marbled surface. Each piece is golden and textured with a crunchy coating, topped with light beige creamy drizzle, small bits of chopped purple onion, and green herbs scattered around. Lemon wedges and fresh green parsley sit next to the chicken pieces. A white bowl with creamy sauce and a wooden spoon with some sauce rests nearby, with some sauce spilled on the paper. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Butterfly each chicken breast to create two thin pieces, making a total of four. Flatten them gently with a mallet until they are about 1/4 inch thick and uniform in size.
Step 2: Place pretzels in a food processor and pulse until finely ground. Transfer the crumbs to a shallow dish and mix with paprika, salt, and pepper. In another shallow dish, beat the eggs with a splash of water.
Step 3: Heat about 1/4 inch of vegetable oil in a large non-stick skillet over medium-high heat until hot but not smoking.
Step 4: Dredge each chicken breast first in the egg mixture, then press into the pretzel crumbs to coat thoroughly on all sides.
Step 5: Fry the coated chicken breasts in the hot oil in a single layer. Cook in batches if needed to avoid overcrowding, about 3 to 4 minutes per side, until golden and cooked through.
Step 6: As the chicken cooks, prepare the sauce. In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for one minute to form a roux.
Step 7: Gradually whisk in the milk and continue cooking until the sauce thickens, about 3 to 5 minutes. Stir in the shredded cheddar, whole grain mustard, paprika, and cayenne pepper. Season with salt and pepper to taste.
Step 8: Serve the pretzel-crusted chicken breasts topped with a generous drizzle of cheddar-mustard sauce and sprinkled with chopped parsley and red onion.

Tips & Variations

Use gluten-free pretzels to make this recipe gluten-free, and ensure the flour used in the sauce is also gluten-free or substitute with cornstarch.
For extra flavor, sprinkle a bit of garlic powder or smoked paprika into the pretzel crumb mixture.
Try swapping sharp cheddar with gouda or pepper jack for a different cheese flavor in the sauce.
A splash of white wine or a squeeze of lemon juice added to the sauce can brighten the flavors.

Storage

Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a skillet over medium heat to maintain crispness, and warm the sauce on the stovetop, stirring occasionally.

How to Serve

Four pieces of crispy breaded chicken are placed on crinkled white parchment paper over a white marbled surface. Each chicken piece has a golden brown, crunchy texture with small bits of herbs and finely chopped red onion sprinkled on top. Around the chicken, there are green parsley leaves and two lemon wedges adding fresh color. At the edges, small white bowls hold more chopped red onions, chopped parsley, and a creamy, speckled beige dipping sauce with a golden spoon inside. The light brightens the textures and colors, making the dish look fresh and tasty. 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, to bake, place the coated chicken breasts on a greased baking sheet and bake at 400°F (200°C) for about 20-25 minutes, flipping halfway through, until cooked through and golden. This method is a healthier alternative but may result in less crispiness compared to frying.

What can I substitute for whole grain mustard?

If you don’t have whole grain mustard, Dijon mustard or yellow mustard can be used as a substitute. Dijon will provide a similar tangy flavor, while yellow mustard is milder. Adjust the amount to taste.

Pretzel Crusted Chicken with Cheddar-Mustard Sauce Recipe

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★★★★★

4.5 from 82 reviews

A crispy and flavorful Pretzel Crusted Chicken recipe featuring tender chicken breasts coated in a crunchy pretzel crust, pan-fried to golden perfection, and served with a rich sharp cheddar mustard sauce topped with fresh parsley and red onion.

Author: Cleo
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Frying
Cuisine: American

Ingredients

Scale

Chicken and Coating

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 (about ¼ inch in pan)

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

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 two thinner pieces per breast, totaling four thin chicken breasts. Use a meat mallet to gently flatten each piece to about ¼-inch thickness, ensuring even cooking.
Make the Pretzel Crust: Place the pretzels in a food processor and pulse until finely ground. Transfer the crumbs to a shallow dish. Mix in ½ teaspoon paprika and season with salt and pepper to taste. In another shallow dish, beat the 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 add enough vegetable oil to cover about ¼-inch of the bottom of the pan.
Coat the Chicken: Dip each chicken breast first into the beaten eggs, letting excess drip off, then dredge in the pretzel crumb mixture, pressing gently so the crumbs adhere well.
Fry the Chicken: Carefully place the pretzel-coated chicken breasts in the hot oil in a single layer. Cook for 3 to 4 minutes per side, turning once, until the chicken is cooked through and the crust is golden and crispy. Cook in batches if necessary to avoid overcrowding the pan.
Make the Cheddar Mustard Sauce: While the chicken cooks, melt butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute to form a roux. Gradually whisk in the milk and cook, stirring constantly, until the sauce thickens slightly, about 3 to 5 minutes. Remove from heat and stir in shredded cheddar cheese, whole grain mustard, paprika, cayenne pepper, and salt and pepper to taste until smooth and creamy.
Serve: Plate the fried pretzel-crusted chicken breasts and generously drizzle with the warm cheddar mustard sauce. Garnish with chopped parsley and finely chopped red onion for a fresh, bright finish.

Notes

Butterflying and pounding the chicken ensures even cooking and a tender texture.
Using salted pretzels gives a nice savory flavor; do adjust salt in seasoning accordingly.
The cheddar mustard sauce pairs perfectly with the crispy crust and adds a tangy, creamy element.
Fresh parsley and red onion offer a bright contrast to the richness of the dish.
If desired, cooked chicken can be kept warm in a low oven (200°F) while preparing the rest.
This recipe is best served immediately for optimal crispiness.

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