Pretzel Crusted Chicken with Cheddar-Mustard Sauce Recipe
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.
- 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
