Prep the Chicken: In a shallow dish, combine pretzel crumbs, garlic powder, paprika, salt, and pepper. Dredge each chicken cube in flour, then dip in the beaten eggs, and finally coat thoroughly with the pretzel mixture.
1 cup crushed pretzel crumbs, 1 teaspoon garlic powder, 1/2 teaspoon paprika, Salt and pepper, 1/2 cup all-purpose flour, 2 large eggs
Bake (or Air Fry) the Chicken: Preheat your oven to 400°F (200°C). Spread the breaded chicken cubes on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until golden brown and cooked through. Alternatively, air fry at 375°F (190°C) for 12-15 minutes.
1.5 lbs boneless, skinless chicken breasts
Make the Sauce : In a saucepan, melt butter over medium heat. Whisk in flour until smooth and cook for 1 minute. Gradually whisk in milk, ensuring no lumps form. Bring to a simmer, stirring constantly.
2 tablespoons butter, 2 tablespoons all-purpose flour, 1.5 cup milk
Cheese Time! Reduce heat to low and stir in cheddar cheese, Dijon mustard, and honey. Season with salt and pepper to preference. Mix until the cheese has melted and everything is smoothly combined.
1 cup shredded cheddar cheese, 1/4 cup Dijon mustard, 1 tablespoon honey, Salt and pepper
Combine and Serve: Add the baked Pretzel Chicken to the Mustard Cheddar Sauce and stir to coat. Serve immediately and enjoy the explosion of flavors!
1.5 lbs boneless, skinless chicken breasts
