Introduction

Pretzel crusted chicken offers a delightful twist on traditional breaded chicken, combining the crunch of pretzels with a creamy cheddar mustard sauce. This dish is perfect for a flavorful weeknight dinner that feels a bit special without requiring too much effort.

The image shows four pieces of crispy fried chicken, each piece golden brown with a crunchy texture and sprinkled with chopped red onions and green herbs. Drizzled over the chicken is a creamy light beige sauce with visible specks of seasoning. Around the chicken are small garnishes of fresh green parsley and lemon wedges showing bright yellow flesh. The chicken and garnishes sit on crumpled white parchment paper placed on a white marbled surface. To the side, there is a small white bowl filled with the same creamy sauce and a silver spoon resting next to a small spill of sauce. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 chicken breasts (boneless and skinless)
1 5-ounce bag salted pretzels (about 3 cups)
½ teaspoon paprika
Salt and pepper (to taste)
2 eggs
Vegetable oil (for frying)
2 tablespoons butter
2 tablespoons flour
2 cups milk
2 cups sharp cheddar cheese (shredded)
2 tablespoons whole grain mustard
½ teaspoon paprika
¼ teaspoon cayenne pepper
¼ cup flat leaf parsley leaves (a generous handful, chopped)
¼ small red onion (finely chopped)

Instructions

Step 1: Butterfly each chicken breast to create two thinner pieces, resulting in a total of four thin breasts. Use a mallet to flatten them evenly to about ¼ inch thickness.
Step 2: Place the pretzels in a food processor and pulse until finely ground. Transfer the crumbs to a shallow dish and mix in paprika, salt, and pepper. In a separate shallow dish, beat the eggs with a splash of water.
Step 3: Heat a large non-stick skillet with about ¼ inch of vegetable oil over medium-high heat until hot.
Step 4: Dip each chicken breast into the beaten eggs, then coat thoroughly with the pretzel crumb mixture.
Step 5: Carefully place the coated chicken breasts into the hot oil in a single layer. Cook in batches if needed. Fry for 3 to 4 minutes on each side, until the chicken is cooked through and the coating is golden and crispy.
Step 6: While the chicken cooks, prepare the sauce. In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually add the milk, whisking constantly, and cook for 3 to 5 minutes until the sauce thickens slightly.
Step 7: Stir in the shredded cheddar cheese, whole grain mustard, paprika, cayenne pepper, and season with salt and pepper to taste. Mix until smooth and creamy.
Step 8: Serve the pretzel-crusted chicken breasts drizzled with the cheddar mustard sauce, garnished with chopped parsley and finely chopped red onion.

Tips & Variations

Use gluten-free pretzels for a gluten-free version of this dish.
For extra flavor, add a pinch of garlic powder to the pretzel crumbs.
Try substituting sharp cheddar with smoked gouda or pepper jack for a different cheese sauce variation.
If you prefer baking over frying, bake the coated chicken on a greased baking sheet at 400°F (200°C) for 20-25 minutes, flipping halfway through.

Storage

Store any leftover pretzel-crusted chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to preserve crispiness. The cheese sauce can be stored separately in the fridge for up to 2 days and reheated on the stove, stirring occasionally.

How to Serve

Four pieces of golden brown fried chicken with a rough, crispy texture lie on white crinkled paper over a white marbled surface. Each piece is drizzled with a light tan creamy sauce, dotted with black pepper, and sprinkled with small pieces of purple onion and green herbs. Around the chicken, there are fresh green parsley leaves and small lemon wedges adding bright yellow color. To the side, part of a white bowl with extra sauce and another white bowl with chopped green herbs are visible. A wooden spoon covered lightly with sauce rests below the chicken, with some sauce touching the paper. The scene has a bright, fresh feel with soft natural lighting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts or breadcrumbs instead of pretzels?

Yes, crushed almonds, breadcrumbs, or crushed crackers can be used as a substitute, but pretzels add a unique salty crunch that complements the chicken well.

What is the best way to keep the chicken coating crispy?

Frying in enough oil at the right temperature helps keep the coating crispy. Avoid overcrowding the pan to maintain the oil temperature. Reheating in an oven or toaster oven rather than a microwave also preserves crispiness.