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Pretzel Chicken with Mustard-Cheddar Sauce

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.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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.