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Pretzel Crusted Chicken with Cheddar Mustard Sauce

Pretzel Crusted Chicken with Cheddar Mustard Sauce: Crunchy Bliss

This Pretzel Crusted Chicken with Cheddar Mustard Sauce combines crunchy flavor with creamy goodness, perfect for any meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 15 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Chicken
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pieces Chicken Breasts Substitute with chicken thighs for more moisture.
  • to taste Salt
  • to taste Pepper
  • 1 cup All-Purpose Flour Gluten-free flour can be used.
  • 2 pieces Eggs For a vegan option, replace with a flax egg.
  • 2 tablespoons Dijon Mustard Yellow mustard works in a pinch.
For the Crust
  • 1 cup Crushed Pretzels Opt for fresh crushing for better texture.
  • 1 teaspoon Garlic Powder Adjust according to preference.
  • 1 teaspoon Paprika Adjust according to preference.
  • 2 tablespoons Olive Oil or Melted Butter Cooking spray is a lower-calorie alternative.
For the Sauce
  • 2 tablespoons Butter Substitute with oil for a lighter version.
  • 1 cup Milk Low-fat or dairy alternatives also work.
  • 1 cup Sharp Cheddar Cheese Substitute with part-skim mozzarella.
  • to taste Fresh Parsley For garnish.

Equipment

  • Meat Mallet
  • Shallow Bowls
  • Baking sheet
  • saucepan
  • skillet

Method
 

Preparation Steps
  1. Begin by placing the chicken breasts between two sheets of plastic wrap or parchment paper. Gently pound them to an even thickness of about ½ inch.
  2. Generously season both sides of the pounded chicken breasts with salt and pepper.
  3. Arrange three shallow bowls: one with all-purpose flour, the second with whisked eggs mixed with Dijon mustard, and the third with crushed pretzels mixed with garlic powder and paprika.
  4. Dredge the chicken in flour, then dip in the egg mixture, and finally coat with the pretzel mixture, pressing gently.
  5. Preheat the oven to 400°F (200°C) and prepare a lined baking sheet.
  6. Place the coated chicken on the prepared baking sheet, lightly brush with olive oil or melted butter, and bake for 20–25 minutes.
  7. For a pan-fry option, heat oil in a skillet and cook the chicken for 5–6 minutes on each side.
  8. Melt butter in a saucepan, whisk in flour, then gradually add milk while stirring until thickened. Stir in Dijon mustard and grated cheddar until smooth.
  9. Drizzle the chicken with the cheddar mustard sauce and garnish with parsley or additional crushed pretzels before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 300mgIron: 2mg

Notes

Allow the coated chicken to rest on a rack for improved crust retention and use freshly crushed pretzels for the best texture. Store leftovers properly to maintain crispiness.

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