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Pretzel Crusted Chicken with Creamy Mustard Cheddar Sauce Recipe

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4.4 from 6 reviews

Crunchy and flavorful Pretzel Crusted Chicken coated in a crispy pretzel crumb layer, pan-fried to golden perfection, and topped with a rich, creamy mustard cheddar sauce. This delicious dish combines tender chicken with a savory cheese sauce for a comforting meal that's perfect for dinner.

Ingredients

Chicken

  • 2 boneless, skinless chicken breasts (about 8-10 oz each)
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper, to taste
  • 1 egg
  • 4 oz salted pretzels
  • Neutral oil, for frying (about 1/2 inch depth)

Mustard Cheddar Sauce

  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1 cup milk
  • 1 tablespoon Dijon mustard
  • 8 oz cheddar cheese, shredded
  • Salt and pepper, to taste

Garnish

  • Fresh parsley, minced, for serving

Instructions

  1. Butterfly and flatten the chicken: Butterfly each chicken breast to create two thinner pieces, yielding four pieces total. Place each piece between two sheets of plastic wrap and gently flatten them with a mallet until they reach even thickness for uniform cooking.
  2. Prepare pretzel crumbs: Place salted pretzels in a food processor and pulse until mostly fine crumbs with a few small chunks remain to provide texture for the crust.
  3. Mix dry coating ingredients: In a shallow dish, combine flour, garlic powder, onion powder, salt, and pepper, seasoning to taste. This will be the first layer of coating for the chicken.
  4. Prepare egg wash: Whisk the egg in a separate shallow dish. This will help the pretzel crumbs adhere to the chicken.
  5. Set up the pretzel crumb coating station: Spread the crushed pretzels in a third shallow dish for the final coating step.
  6. Preheat the oven: Set your oven to the lowest temperature to keep the cooked chicken warm during frying batches.
  7. Heat the oil: Pour about half an inch of neutral oil into a heavy skillet, preferably cast iron, and heat it to approximately 350ºF for frying.
  8. Coat the chicken: Dip each piece of chicken first into the flour mixture, coating completely, then into the egg wash, and finally press into the pretzel crumbs, ensuring a thorough and firm crust.
  9. Fry the chicken: Fry the coated chicken pieces in the hot oil in batches to avoid overcrowding. Cook for 3-4 minutes on the first side until golden brown, then flip and cook for an additional 3 minutes or until cooked through. Transfer cooked chicken to a cooling rack set over a baking tray and keep warm in the oven.
  10. Make the mustard cheddar sauce: In a saucepan, melt butter and whisk in flour. Cook for about 1 minute while whisking. Gradually whisk in milk and mustard, cooking until the sauce thickens slightly. Add shredded cheddar cheese in handfuls, whisking until fully melted and smooth. Season with salt and pepper to taste.
  11. Serve: Plate the crispy pretzel crusted chicken and generously spoon the warm mustard cheddar sauce over the top. Garnish with minced fresh parsley for a fresh finish.

Notes

  • Using a mallet to flatten the chicken ensures even cooking and a tender bite.
  • Keep the cooked chicken warm in the oven to maintain crispiness between frying batches.
  • Cast iron skillets work best for frying due to their even heat retention.
  • Adjust seasoning in the flour mixture and sauce to your preference.
  • Be careful not to overcrowd the pan when frying to maintain oil temperature and crispiness.
  • You can substitute cheddar cheese with a sharper or milder cheese depending on preference.

Find it online: https://cookedbygrace.com/pretzel-crusted-chicken-with-creamy-mustard-cheddar-sauce-recipe/