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

Get ready for crispy pretzel chicken! This recipe features crunchy chicken coated in pretzels, drizzled with a rich mustard-cheddar sauce.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Contains Dairy, Gluten, Egg

# Ingredients:

→ Main Ingredients

01 - 1.5 lbs boneless, skinless chicken breasts (about 2 large)
02 - 2 cups crushed pretzels
03 - 1/2 cup all-purpose flour
04 - 2 large eggs, whisked
05 - 1/4 cup unsalted butter
06 - 1/2 cup whole milk
07 - 1 cup sharp cheddar cheese, freshly shredded
08 - Vegetable oil, for frying

→ Flavor Boosters & Seasonings

09 - 2 tablespoons Dijon mustard
10 - 1 teaspoon Worcestershire sauce
11 - 1/2 teaspoon garlic powder
12 - Salt, to taste
13 - Black pepper, to taste

# Instructions:

01 - First things first, let's get organized! Pat those chicken breasts super dry with paper towels – this is key for crispiness, seriously. Then, slice each breast horizontally to make two thinner cutlets; this helps them cook evenly. Now, set up your dredging station: one shallow dish with flour, one with the whisked eggs, and one with your gloriously crushed pretzels. Season the flour lightly with a pinch of salt and pepper. I always forget to season the flour, then realize it halfway through, oops!
02 - Grab a chicken cutlet and first dredge it in the flour, making sure it’s completely coated, then give it a gentle shake to remove any excess. Next, dip it into the egg wash – let any extra drip off. Finally, the best part: press it firmly into the crushed pretzels, making sure every inch is covered. Don't be shy, really press them on there for maximum crunch! I find this step oddly satisfying, like creating edible art. Place the coated chicken on a clean plate or baking sheet.
03 - Heat about half an inch of vegetable oil in a large, heavy-bottomed skillet over medium-high heat. You want it hot enough that a tiny sprinkle of flour sizzles immediately. Carefully place the pretzel-coated chicken cutlets into the hot oil, making sure not to overcrowd the pan. I usually do two at a time. Cook for about 4-5 minutes per side, until they're golden brown and the internal temperature reaches 165°F (74°C). This is where that incredible pretzel smell starts to fill your kitchen – honestly, it's divine!
04 - While the chicken is cooking, or right after, let's get that amazing sauce going. In a small saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1 minute, stirring constantly, to make a roux. It should smell a little nutty, a good sign! Slowly pour in the milk, whisking constantly to avoid lumps. Bring it to a gentle simmer, then reduce the heat to low. This is where I almost always burn the roux if I walk away for a second, so stay close!
05 - Once the sauce has thickened slightly, remove it from the heat. Stir in the shredded cheddar cheese, Dijon mustard, Worcestershire sauce, garlic powder, salt, and pepper. Keep stirring until the cheese is completely melted and the sauce is smooth and creamy. Taste it! Adjust seasonings if needed. Sometimes I add an extra pinch of garlic powder because, well, I'm me. This sauce is pure magic, you'll see. It's so velvety and tangy.
06 - Once the chicken is perfectly cooked and golden, transfer it to a wire rack to drain any excess oil while you finish the sauce. This helps keep it super crispy! Plate your glorious Pretzel Chicken, then spoon that luscious, tangy Mustard-Cheddar Sauce generously over the top. Don't be shy with the sauce, it’s a non-negotiable! The crunch of the chicken and the creamy sauce? A match made in heaven, truly. It looks so impressive, but we know it's our little secret how easy it was!

# Notes:

01 - Don't skip patting the chicken dry; it's the secret to getting a truly crispy crust.
02 - Make sure your oil is hot enough before adding the chicken, or it'll just soak up the grease.
03 - For the sauce, remove it from heat *before* adding the cheese to prevent it from seizing up.

# Tools You'll Need:

01 - Large skillet
02 - 3 shallow dishes
03 - small saucepan
04 - whisk
05 - wire rack

# Nutrition Facts (Per Serving):

Calories: 550
Total Fat: 30g
Total Carbohydrate: 35g
Protein: 40g

Back