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Pretzel Chicken with Mustard-Cheddar Sauce

Crispy Pretzel Chicken with Mustard-Cheddar Sauce Magic

This Pretzel Chicken with Mustard-Cheddar Sauce elevates weeknight dinners with its crunchy pretzel coating and tangy sauce, a family favorite!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 pieces
Course: Chicken
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Boneless, Skinless Chicken Breasts Butterfly and pound for even cooking.
  • 2 cups Salted Pretzels Can substitute with unflavored breadcrumbs.
  • 1 cup Flour Can substitute with gluten-free flour.
  • 1 teaspoon Garlic Powder Use fresh minced garlic for a stronger taste.
  • 1 teaspoon Onion Powder Dried onion flakes work in a pinch.
  • to taste Salt and Pepper Essential for seasoning.
  • 1 large Egg A flax egg can be used for a plant-based option.
  • for frying cups Neutral Oil Avoid using strongly flavored oils.
  • 1/4 cup Fresh Parsley Chives or green onions can substitute.
For the Mustard-Cheddar Sauce
  • 4 tablespoons Butter Rich base for the sauce.
  • 1/4 cup Flour (for sauce) Thickens the cheese sauce.
  • 1 cup Milk Non-dairy milk can be used.
  • 2 tablespoons Dijon Mustard Infuses tanginess into the sauce.
  • 1 cup Cheddar Cheese (shredded) Try Gouda or Monterey Jack for a twist.

Equipment

  • Food Processor
  • large skillet
  • Medium saucepan

Method
 

Step-by-Step Instructions
  1. Begin by butterflying and gently pounding the boneless, skinless chicken breasts to an even thickness of about ½ inch. Set aside.
  2. Using a food processor, pulse the salted pretzels until they form mostly fine crumbs with a few larger pieces. Transfer to a shallow bowl.
  3. Arrange your breading station with shallow bowls for flour mixture, whisked egg, and crushed pretzels.
  4. Coat chicken pieces in the flour mixture, dip in the whisked egg, and then press into the pretzel crumbs.
  5. Carefully place the breaded chicken pieces in heated oil, frying for about 3-4 minutes on each side until golden brown.
  6. In a medium saucepan, melt the butter, whisk in flour, then gradually pour in milk and Dijon mustard. Stir until smooth, then add cheddar cheese.
  7. Once the chicken is fried, place it on a serving platter, top with mustard-cheddar sauce, and garnish with parsley.

Nutrition

Serving: 1pieceCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 250mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in an air fryer to maintain the crunchy texture.

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