Pretzel Crusted Chicken with Cheddar-Mustard Sauce
Pretzel Crusted Chicken with Cheddar-Mustard Sauce is a crunchy, juicy treat with a tangy, cheesy sauce. This simple recipe delivers a flavorful crispy chicken dinner perfect for any night.
Ingredients
For the Chicken:
- 4 boneless skinless chicken breasts
- 3 cups 180 g salted hard pretzels, crushed
- ½ cup 60 g all-purpose flour
- 2 large eggs
- ¼ cup 60 ml milk
- ½ tsp garlic powder
- ½ tsp paprika
- Salt and black pepper to taste
For the Cheddar-Mustard Sauce:
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup 240 ml milk
- 1 ½ cups 150 g sharp cheddar cheese, shredded
- 1 tbsp Dijon mustard
- Salt and pepper to taste
Instructions
Prepare Pretzel Crust
- I preheat the oven to 400°F (200°C). I crush 3 cups pretzels into fine crumbs using a food processor or zip-top bag and rolling pin, then mix with ½ tsp garlic powder, ½ tsp paprika, salt, and pepper in a shallow bowl for this simple recipe.
Coat Chicken
- I pound 4 chicken breasts to even thickness, season with salt and pepper, dredge in ½ cup flour in one bowl, dip in 2 eggs whisked with ¼ cup milk in another, then coat with pretzel crumbs, pressing firmly for this pretzel-coated chicken.
Bake Chicken
- I place chicken on a parchment-lined baking sheet or wire rack and bake 20–25 minutes until 165°F internally for this crispy chicken dinner.
Make Sauce
- I melt 2 tbsp butter in a saucepan over medium heat, stir in 2 tbsp flour for 1 minute, whisk in 1 cup milk until thickened (3–5 minutes), then add 1 ½ cups cheddar and 1 tbsp Dijon mustard, seasoning with salt and pepper for this cheesy chicken dish.
Serve
- I serve chicken hot, drizzled with sauce or with sauce on the side for this Pretzel Crusted Chicken with Cheddar-Mustard Sauce.
Notes
- Use a meat thermometer to avoid overcooking and keep the chicken juicy.
- Press the pretzel crumbs firmly so they stick well.
- For nuggets, cut chicken into pieces before breading and bake for 12–15 minutes.
- Sauce can be kept warm over low heat if making ahead.
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