No more boring chicken with this Pretzel Crusted Chicken with Mustard Cheddar Sauce! The chicken alone is to die for, but the sauce takes it over the top!
If you love a fun breaded chicken recipe, you’ll also love this Potato Chip Chicken!
I love a good breaded chicken recipe. Especially when it is just a little bit different from the norm – like this Pretzel Crusted Chicken!
If you’re trying to get out of a rut when it comes to making dinner with chicken, you need to try this recipe. The pretzel crust not only adds texture, but also great flavor. And then you have a mustard cheddar sauce that compliments the chicken perfectly.
This is a delicious weeknight dinner that the whole family will love!
Ingredients
- Chicken: You’ll need 2 chicken breasts that are about the size size. This just ensures that they cook evenly.
- Pretzels: You can really use any pretzels here. I’ve used pretzel crisps, as well and mini pretzels. I’ve also used pretzel sticks, and they work great, as well.
- Flour: You’ll need a little bit of flour to dredge the chicken in, as well as some flour for the mustard cheese sauce.
- Seasonings: You need garlic powder and onion powder for the breading, and you’ll also need salt and pepper, for seasoning.
- Egg: The egg will help the pretzels to stick to the chicken.
- Oil: You want a neutral cooking oil that has a high smoke point. I like to use vegetable oil or avocado oil.
- Butter: You just need a little bit of butter for the sauce.
- Milk: I will typically use 2% because that is what we keep on hand.
- Mustard: I like to flavor of Dijon mustard in this sauce the best. But a spicy mustard or grainy mustard will also work.
- Cheese: I will usually opt for medium cheddar. The sharper the cheese, the more flavor. But a mild cheddar will make the sauce smoother. So I stick right in the middle.
How to Make Pretzel Crusted Chicken
STEP 1: Prep your chicken. Take each of the chicken breasts and cut them in horizontally. This will give you 4 thinner portions of chicken.
STEP 2: Take one piece of chicken and place it between sheets of plastic wrap. Use a mallet to pound the chicken to an even thickness. Repeat with the remaining chicken.
STEP 3: Take your pretzels and place them in a food processor. Pulse unit the pretzels are mostly fine crumbs with some bigger pieces of pretzel.
STEP 4: Set up your breading station. Place the flour and seasonings in one dish or shallow bowl, with the egg in the second and the pretzels in the third.
STEP 5: Working with one piece of chicken at a time, dip the chicken in the flour mixture, then the egg, and finally in the pretzels. Transfer the chicken to the hot oil to cook, flipping halfway through the cooking process.
STEP 6: To make the sauce, melt the butter, then whisk in the flour. Slowly whisk in the milk and the mustard. Slowly add the cheese, allowing it to melt. Serve the chicken topped with the cheese sauce.
Tips and Tricks
You may need to use your hands to press the pretzels into the chicken well.
Don’t try to cook the sauce too quickly – it can lead to a grainy sauce.
Leftovers can be stored in the refrigerator, but they will get soggy. The best way to reheat is in an air fryer.
More Chicken Dinners
Crunchy Mayo Chicken
Chicken Pepperoni
Artichoke Chicken
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Pretzel Crusted Chicken
Ingredients
Pretzel Chicken
- 2 boneless, skinless chicken breasts (about 8-10 oz each)
- 4 oz salted pretzels
- 1/4 cup flour
- 1/2 teaspoon garlic power
- 1/2 teaspoon onion powder
- Salt and pepper
- 1 egg
- Neutral oil for frying
- Fresh parsley for serving
Sauce
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup milk
- 1 tablespoon Dijon mustard
- 8 oz cheddar cheese shredded
Instructions
- Butterfly each of the chicken breasts, making 4 thinner pieces of chicken. Working with one piece at a time, place the chicken between two pieces of plastic wrap and flatten with a mallet until the chicken is an even thickness.2 boneless, skinless chicken breasts
- Place the pretzels in a food processor and process until you have crumbs. You want the crumbs to mostly be fine, but you still will have a few bigger chunks.4 oz salted pretzels
- In a shallow bowl or dish, (I like to use a pie plate), combine the flour, garlic powder, and onion powder. Season to taste with salt and pepper.1/4 cup flour, 1/2 teaspoon garlic power, 1/2 teaspoon onion powder, Salt and pepper
- In another dish, whisk the egg.1 egg
- Place the crushed pretzel in a third dish.
- Preheat the oven to the lowest setting.
- Add about 1/2” of oil in a heavy skillet. (I like to use a cast iron skillet.) Heat until about 350ºF.Neutral oil
- Working with one piece of chicken at a time, dip the chicken into the flour mixture, coating completely. Then dip the chicken into the egg. Last, dip the chicken into the pretzels. Use your hands, if needed, to press the pretzel crumbs into the chicken.
- Place the chicken in the hot oil. You will probably have to do this in two batches so that you don’t overcrowd the chicken. Cook for 3-4 minutes, then flip and cook until cooked through, about 3 more minutes. Remove the chicken to a cooling rack over a baking tray. Place in the oven to keep warm. Repeat with the remaining chicken, if desired.
- To make the sauce, melt the butter in a saucepan. Whisk in the flour and cook for 1 minute, whisking continuously. Whisk in the milk, then the mustard. Cook for a few minutes, until slightly thickened. Add in the cheese, one handful at a time, whisking until it is melted. Taste, and season with salt and pepper, if needed.1 tablespoon butter, 1 tablespoon flour, 1 cup milk, 1 tablespoon Dijon mustard, 8 oz cheddar cheese
- Serve the chicken topped with the mustard cheddar sauce. Top with minced parsley, if desired.Fresh parsley
Beth Young says
lindsay says
I have made something like this for awhile now, and I put chopped up pickles on the top. It is the perfect contrast if you like pickles!
Deborah says
@lindsay, I love pickles, so I’ll have to try that next time!!
jeanine says
Made this tonight. I followed the recipe exactly as written and it was delicious! Thank you.