Pretzel Chicken with Mustard-Cheddar Sauce

This Pretzel Chicken with Mustard-Cheddar Sauce is a crispy, savory dinner that brings a gourmet twist to a family favorite. By swapping traditional breadcrumbs for crushed pretzels and topping it with a velvety, mustard-infused cheese sauce, you can have a restaurant-quality meal on your table in just 30 minutes.

Why You Will Love This Recipe

There are so many reasons to keep this Pretzel Chicken with Mustard-Cheddar Sauce in your weekly rotation. First, the pretzel crust provides a unique, salty crunch that pairs perfectly with the juicy chicken cutlets. Second, the cheese sauce is elevated with whole grain mustard, providing a delightful texture where the seeds pop on your tongue. Finally, it is an incredibly versatile dish that appeals to both kids who love “chicken fingers” and adults looking for a sophisticated flavor profile.

Ingredients

• 2 boneless skinless chicken breasts
• 1 5-ounce bag salted pretzels (approximately 3 cups)
• 1/2 teaspoon paprika (for the breading)
• Salt and pepper to taste
• 2 large eggs
• Vegetable oil for frying
• 2 Tablespoons butter
• 2 Tablespoons all-purpose flour
• 2 cups milk
• 2 cups sharp cheddar cheese, shredded
• 2 Tablespoons whole grain mustard
• 1/2 teaspoon paprika (for the sauce)
• 1/4 teaspoon cayenne pepper
• 1/4 cup fresh flat-leaf parsley, chopped
• 1/4 small red onion, finely chopped

Step-by-Step Instructions

1. Prepare the Chicken: Butterfly each of the chicken breasts to create a total of four thin pieces. Place them between plastic wrap and use a meat mallet to flatten them to a uniform 1/4-inch thickness.
2. Create the Breading: Place the pretzels in a food processor and pulse until they resemble coarse breadcrumbs. Transfer the crumbs to a shallow dish and stir in the paprika, salt, and pepper.
3. Set Up the Dredging Station: In a separate shallow dish, beat the eggs with a small splash of water until well combined.
4. Heat the Pan: Pour vegetable oil into a large non-stick skillet until it is about 1/4-inch deep. Heat over medium-high heat.
5. Coat the Chicken: One at a time, dip each chicken breast into the egg wash, then press it firmly into the pretzel crumbs until fully coated on both sides.
6. Fry the Cutlets: Carefully place the chicken into the hot oil. Cook in batches if necessary to avoid overcrowding. Fry for about 3 to 4 minutes per side until the crust is golden brown and the chicken is cooked through.
7. Make the Sauce: While the chicken cooks, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk and continue cooking until the mixture thickens, about 3 to 5 minutes.
8. Finish the Sauce: Remove the saucepan from the heat and stir in the shredded cheddar cheese, whole grain mustard, paprika, and cayenne pepper. Season with salt and pepper to taste.
9. Serve: Plate the crispy chicken, drizzle generously with the mustard-cheddar sauce, and garnish with chopped parsley and red onions.

Expert Tips for Success

To ensure your Pretzel Chicken with Mustard-Cheddar Sauce turns out perfectly, always use a meat thermometer. The internal temperature of the chicken should reach 165 degrees Fahrenheit. If you do not have a thermometer, cut into the thickest part of the meat; the juices should run clear and the meat should no longer be pink.

Another pro tip is to butterfly and flatten the chicken properly. Uniform thickness is the key to ensuring the chicken cooks evenly without the pretzel crust burning before the center is done. If the pretzels are browning too quickly, slightly reduce the heat of your skillet.

Variations and Substitutions

If you want to change the flavor profile of this Pretzel Chicken with Mustard-Cheddar Sauce, try these variations:

• Cheese Swaps: Use Pepper Jack cheese for a spicy nacho vibe, or try Swiss or Gruyere for a more nutty, sophisticated flavor.
• Breading Alternatives: If you are out of pretzels, you can substitute crushed tortilla chips, panko breadcrumbs, or seasoned crackers.
• Chicken Tenders: Use chicken tenders instead of full breasts for easier dipping, which is perfect for game day or kids’ meals.
• Mustard Options: While whole grain mustard offers the best texture, spicy brown mustard or Dijon mustard work excellently as well.

Serving Suggestions

This dish pairs beautifully with a variety of sides. For a classic summer feel, serve it with a grilled potato salad or a crisp red cabbage coleslaw. If you want something lighter, a simple wedge salad or grilled bell peppers are excellent choices. For those who love air fryer sides, green bean fries or shishito peppers provide a great crunch.

For wine enthusiasts, an unoaked Chardonnay or a crisp Prosecco complements the richness of the cheese sauce. If you prefer red wine, reach for a light-bodied Pinot Noir, as heavy tannins can overwhelm the delicate flavor of the chicken.

Storage, Freezing, and Reheating

Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days. It is best to store the chicken and the sauce in separate containers to prevent the crust from getting soggy.

Reheating: To maintain the crunch, reheat the chicken in a 350-degree oven for about 20 minutes or use an air fryer for 3-5 minutes. Reheat the cheese sauce separately in a small saucepan over low heat, adding a splash of milk if it has thickened too much.

Freezing: You can freeze the breaded (but uncooked) chicken for up to 2 months. Thaw in the refrigerator before frying as directed.

Nutrition Information

Pretzel Chicken with Mustard-Cheddar Sauce

This Pretzel Chicken with Mustard-Cheddar Sauce is a crispy, savory dinner that brings a gourmet twist to a family favorite. By swapping traditional breadcrumbs for crushed pretzels and topping it with a velvety, mustard-infused cheese sauce, you can have a restaurant-quality meal on your table in just 30 minutes.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 695

Ingredients Equipment Method Notes

Ingredients

  

Chicken and Breading

• 2 boneless skinless chicken breasts butterflied
• 1 bag salted pretzels 5-ounce bag (approx. 3 cups)
• 1/2 teaspoon paprika for the breading
• Salt and pepper to taste
• 2 large eggs
• Vegetable oil for frying

Mustard-Cheddar Sauce

• 2 Tablespoons butter
• 2 Tablespoons all-purpose flour
• 2 cups milk
• 2 cups sharp cheddar cheese shredded
• 2 Tablespoons whole grain mustard
• 1/2 teaspoon paprika for the sauce
• 1/4 teaspoon cayenne pepper

Garnish

• 1/4 cup fresh flat-leaf parsley chopped
• 1/4 small red onion finely chopped

Equipment

• Meat Mallet
• Food Processor
• Large Non-Stick Skillet
• Saucepan
• Meat thermometer

Method

 

1. Prepare the Chicken: Butterfly each of the chicken breasts to create a total of four thin pieces. Place them between plastic wrap and use a meat mallet to flatten them to a uniform 1/4-inch thickness.
   2 boneless skinless chicken breasts
2. Create the Breading: Place the pretzels in a food processor and pulse until they resemble coarse breadcrumbs. Transfer the crumbs to a shallow dish and stir in the paprika, salt, and pepper.
   1 bag salted pretzels, 1/2 teaspoon paprika, Salt and pepper
3. Set Up the Dredging Station: In a separate shallow dish, beat the eggs with a small splash of water until well combined.
   2 large eggs
4. Heat the Pan: Pour vegetable oil into a large non-stick skillet until it is about 1/4-inch deep. Heat over medium-high heat.
   Vegetable oil
5. Coat the Chicken: One at a time, dip each chicken breast into the egg wash, then press it firmly into the pretzel crumbs until fully coated on both sides.
   2 boneless skinless chicken breasts, 1 bag salted pretzels, 2 large eggs
6. Fry the Cutlets: Carefully place the chicken into the hot oil. Cook in batches if necessary to avoid overcrowding. Fry for about 3 to 4 minutes per side until the crust is golden brown and the chicken is cooked through.
   2 boneless skinless chicken breasts
7. Make the Sauce: While the chicken cooks, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk and continue cooking until the mixture thickens, about 3 to 5 minutes.
   2 Tablespoons butter, 2 Tablespoons all-purpose flour, 2 cups milk
8. Finish the Sauce: Remove the saucepan from the heat and stir in the shredded cheddar cheese, whole grain mustard, paprika, and cayenne pepper. Season with salt and pepper to taste.
   2 cups sharp cheddar cheese, 2 Tablespoons whole grain mustard, 1/2 teaspoon paprika, 1/4 teaspoon cayenne pepper
9. Serve: Plate the crispy chicken, drizzle generously with the mustard-cheddar sauce, and garnish with chopped parsley and red onions.
   1/4 cup fresh flat-leaf parsley, 1/4 small red onion

Notes

To ensure the chicken cooks evenly without burning the crust, butterfly and flatten the breasts to a uniform thickness. If the pretzels are browning too quickly while frying, slightly reduce the heat of your skillet.

Frequently Asked Questions

Can I bake the chicken instead of frying it?

Yes, you can bake the pretzel-crusted chicken at 400 degrees Fahrenheit for about 15-20 minutes. However, frying in a skillet provides the crispiest texture and the most traditional flavor for this specific recipe.

What if I don’t have a food processor for the pretzels?

You can place the pretzels in a heavy-duty zip-top bag and crush them with a rolling pin or the flat side of a meat mallet until they reach a coarse crumb consistency.

Can I make the mustard-cheddar sauce ahead of time?

The sauce can be made a day in advance. Store it in the fridge and gently reheat it on the stove. You may need to whisk in a tablespoon of milk to restore its creamy consistency after it has been chilled.

Is whole grain mustard necessary?

Whole grain mustard is recommended because the mustard seeds add a unique texture and “pop” to the sauce. If you don’t have it, Dijon mustard is the best substitute for flavor, though the texture will be smoother.