Description
This Pretzel Crusted Chicken recipe offers a crunchy and flavorful twist on classic fried chicken, coated with crushed salted pretzels and served with a rich Dijon cheddar sauce. Perfect for a quick weeknight dinner, it combines a crispy exterior with tender, juicy chicken inside, complemented by a creamy, tangy cheese sauce.
Ingredients
Scale
Chicken and Coating
- 2 boneless, skinless chicken breasts (about 8–10 oz each)
- 4 oz salted pretzels
- 1/4 cup flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- 1 egg
- Neutral oil for frying (such as vegetable or canola oil)
Mustard Cheddar Sauce
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup milk
- 1 tablespoon Dijon mustard
- 8 oz shredded cheddar cheese
- Fresh parsley, minced, for serving
Instructions
- Prepare the Chicken: Butterfly each chicken breast by slicing horizontally to create 2 thinner pieces per breast, yielding 4 pieces total. Place each piece between sheets of plastic wrap and gently flatten them to an even thickness using a meat mallet or rolling pin to ensure even cooking.
- Prepare Pretzel Coating: Pulse the salted pretzels in a food processor until they become coarse crumbs. In a shallow dish, mix together the flour, garlic powder, and onion powder. In a separate shallow dish, whisk the egg. Place the pretzel crumbs in a third shallow dish for breading.
- Coat the Chicken: Season the flattened chicken pieces with salt and pepper. Dredge each piece first in the flour mixture, shaking off excess, then dip it into the beaten egg, and finally coat thoroughly with the pretzel crumbs, pressing gently to adhere.
- Fry the Chicken: Heat neutral oil in a skillet over medium heat. Fry the coated chicken pieces for about 3-4 minutes on each side or until they are golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove and drain on paper towels.
- Make the Mustard Cheddar Sauce: In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute to form a roux. Gradually whisk in the milk and Dijon mustard, cooking until the sauce thickens slightly. Lower the heat and stir in the shredded cheddar cheese until melted and smooth.
- Serve: Plate the pretzel crusted chicken pieces and generously spoon the warm mustard cheddar sauce over them. Garnish with minced fresh parsley for a bright, fresh flavor and appealing presentation.
Notes
- Ensure the chicken pieces are pounded evenly to avoid undercooked thick spots.
- You can prepare the pretzel crumbs ahead of time and store them in an airtight container.
- Use a neutral oil with a high smoke point for frying to avoid burning the coating.
- If you prefer baking, this chicken can also be baked at 400°F (200°C) for 20-25 minutes, flipping halfway through.
- For a spicier sauce, add a pinch of cayenne pepper or smoked paprika to the cheese sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Frying
- Method: Frying
- Cuisine: American
