Ingredients
For the Pretzel Chicken:
- 4 boneless, skinless chicken breasts
- 2 cups crushed pretzels
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- 2 eggs
- 2 tablespoons Dijon mustard
- ½ cup all-purpose flour
- 3 tablespoons olive oil (for frying)
For the Mustard-Cheddar Sauce:
- 1 cup shredded sharp cheddar cheese
- ½ cup whole milk
- 2 tablespoons Dijon mustard
- 1 tablespoon butter
- 1 teaspoon cornstarch
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper (optional)
Instructions
Place the pretzels in a food processor and pulse until they reach a breadcrumb-like consistency. If you don’t have a food processor, put them in a sealed bag and crush them with a rolling pin. Transfer to a shallow dish and mix in the garlic powder, onion powder, smoked paprika, and black pepper.
In one shallow dish, whisk together the eggs and Dijon mustard. In a second dish, add the flour. You should now have three breading stations: flour, egg mixture, and pretzel crumbs.
Pat the chicken breasts dry with a paper towel. Dredge each piece first in the flour, ensuring an even coating. Next, dip it into the egg mixture, allowing any excess to drip off. Finally, press it firmly into the crushed pretzels, ensuring the entire surface is coated.
Heat the olive oil in a large skillet over medium heat. Once hot, add the coated chicken breasts and cook for about 4–5 minutes per side, or until golden brown and crispy. Transfer to a baking sheet and place in a 375°F (190°C) oven for an additional 10 minutes, ensuring the chicken is fully cooked with an internal temperature of 165°F (75°C).
While the chicken finishes cooking, prepare the sauce. In a small saucepan over medium heat, melt the butter. Stir in the cornstarch and cook for 1 minute. Slowly whisk in the milk, ensuring there are no lumps. Once the milk is warm, add the shredded cheddar, Dijon mustard, salt, and cayenne pepper. Stir continuously until the cheese is fully melted and the sauce is smooth.
Remove the chicken from the oven and let it rest for 5 minutes before slicing. Serve the crispy pretzel-coated chicken with a generous drizzle of mustard-cheddar sauce or on the side for dipping. Pair it with roasted vegetables, mashed potatoes, or a fresh salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 520
- Sugar: 3g
- Fat: 22g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 45g