Pretzel-Crusted Chicken with Cheddar-Mustard Sauce Recipe
Crispy Pretzel Crusted Chicken breasts fried to golden perfection and served with a rich sharp cheddar and mustard sauce, garnished with fresh parsley and red onion for an extra burst of flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: American
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 eggs
- Vegetable oil, for frying
Pretzel Coating
- 1 5-ounce bag salted pretzels (about 3 cups)
- ½ teaspoon paprika
Cheddar Mustard Sauce
- 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
Garnish
- ¼ cup flat leaf parsley leaves, chopped (a generous handful)
- ¼ small red onion, finely chopped
Instructions
- Prepare chicken breasts: Butterfly each chicken breast to create 4 thin pieces, then flatten with a mallet to about 1/4 inch thickness ensuring even cooking.
- Make pretzel coating: Pulse pretzels in a food processor until finely ground, then transfer to a shallow dish. Mix in paprika, salt, and pepper. In a separate shallow dish, beat the eggs with a splash of water to form an egg wash.
- Heat oil: Preheat a large non-stick skillet with 1/4 inch of vegetable oil over medium-high heat, getting it hot enough for frying.
- Coat chicken: Dip each flattened chicken breast first in the egg wash, then coat thoroughly with the pretzel crumb mixture.
- Fry chicken: Carefully add the coated chicken pieces to the hot oil in a single layer, working in batches if needed. Fry each side for 3 to 4 minutes until golden brown and cooked through.
- Prepare sauce: While chicken cooks, melt butter in a saucepan. Whisk in flour and cook for 1 minute. Gradually whisk in milk and cook until sauce thickens, about 3 to 5 minutes. Remove from heat and stir in shredded cheddar, whole grain mustard, paprika, cayenne, salt, and pepper until smooth.
- Serve: Plate the pretzel-crusted chicken and drizzle generously with cheddar-mustard sauce. Garnish with chopped parsley and finely chopped red onion for freshness and color.
Notes
- Butterflying and flattening the chicken ensures even cooking and a crispier crust.
- Adjust cayenne pepper to control the spiciness of the sauce according to taste.
- Use freshly ground pretzels for the crispiest coating; store-bought crumbs can be substituted in a pinch.
- Serve with steamed vegetables or a fresh salad for a balanced meal.
- Leftover sauce can be stored in the refrigerator for up to 3 days and reheated gently.
Keywords: Pretzel crusted chicken, fried chicken, cheddar mustard sauce, crispy chicken, comfort food
