Crispy Pretzel Chicken with Tangy Mustard-Cheddar Sauce (Print Version)

Pretzel Chicken with Mustard-Cheddar Sauce recipe! Get crispy chicken, tangy sauce, and all my kitchen stories for a comforting dinner.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Contains Dairy, Gluten

# Ingredients:

→ Main Ingredients

01 - 1.5 lbs boneless, skinless chicken breasts, sliced or pounded thin
02 - 2 large eggs, whisked
03 - 2 cups hard pretzel twists, crushed
04 - 1 cup sharp cheddar cheese, freshly grated
05 - 1.5 cups whole milk
06 - 4 tbsp unsalted butter, divided

→ Dredging Station

07 - 1/2 cup all-purpose flour
08 - 1 tsp garlic powder
09 - 1 tsp onion powder
10 - Salt and black pepper to taste

→ Mustard-Cheddar Sauce

11 - 2 tbsp all-purpose flour (for roux)
12 - 2 tbsp Dijon mustard
13 - Salt and black pepper to taste

→ For Cooking

14 - 2-3 tbsp neutral oil (like canola or vegetable)

# Instructions:

01 - First things first, let's get that chicken ready for its pretzel party! I usually slice my boneless, skinless chicken breasts in half horizontally to make thinner cutlets, or pound them to about 1/2-inch thick. This ensures they cook quickly and evenly, which is key for juicy chicken. Season them lightly with a pinch of salt and pepper. Honestly, this step makes a huge difference; don't skip it, even if you're in a hurry!
02 - This is where the magic happens for our crispy Pretzel Chicken! You'll need three shallow dishes. In the first, put your flour with a little garlic and onion powder, seasoned with salt and pepper. The second dish gets the whisked eggs. And in the third, your crushed pretzels. Make sure those pretzels are crushed well, but not to powder – you want some texture! I've definitely made the mistake of not crushing enough, and then the coating was uneven. Live and learn, right?
03 - Now for the fun part! Dip each chicken cutlet first in the flour, shaking off any excess. Then into the egg wash, letting any extra drip off. Finally, press it firmly into the crushed pretzels, making sure it’s fully coated. Heat a large skillet over medium-high heat with a bit of oil, maybe 2 tablespoons. Once hot, cook the chicken for about 4-6 minutes per side, until golden brown and cooked through. It should smell absolutely divine, all toasty and savory! Don't overcrowd the pan, cook in batches if you need to.
04 - While the chicken is cooking, let's get saucy! In a small saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of flour and cook for about a minute, creating a roux – it should smell a bit like toasted nuts. Slowly whisk in 1.5 cups of milk, bringing it to a simmer and stirring until it thickens. This is where patience pays off, hon, don't rush it! I've had lumps before when I got impatient, and it's just not the same.
05 - Once your sauce is thick and creamy, take it off the heat. Stir in 2 tablespoons of Dijon mustard and 1 cup of freshly grated sharp cheddar cheese. Keep stirring until the cheese is completely melted and the sauce is smooth and luscious. Season with a pinch of salt and pepper to taste. Oh, the aroma of that tangy, cheesy goodness! This sauce for the Pretzel Chicken with Mustard-Cheddar Sauce is what takes it to the next level.
06 - Once your crispy Pretzel Chicken is done and your Mustard-Cheddar Sauce is ready, it's time to plate! I like to serve the chicken immediately, either drizzled generously with the warm sauce or with a little pool of sauce on the side for dipping. The crunch of the chicken against the creamy, tangy sauce is just perfection. It should be golden, inviting, and smell like pure comfort. This dish always gets rave reviews, and honestly, it's one of my favorites to share!

# Notes:

01 - Always freshly grate your cheddar for the best, smoothest Mustard-Cheddar Sauce – pre-shredded just won't melt the same!
02 - Reheat leftover Pretzel Chicken in the oven or air fryer to keep it crispy, and warm the sauce separately.
03 - Boneless, skinless chicken thighs can work in place of breasts, just adjust cooking time slightly.
04 - Serve with a crisp green salad or steamed veggies to balance the rich, tangy flavors.

# Tools You'll Need:

01 - Large skillet
02 - 3 shallow dishes
03 - small saucepan
04 - whisk
05 - meat mallet (optional)

# Nutrition Facts (Per Serving):

Calories: 550
Total Fat: 30g
Total Carbohydrate: 35g
Protein: 35g

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