Description
This Pretzel Crusted Chicken recipe features tender chicken breasts coated in crunchy crushed pretzels, fried to golden perfection, and topped with a creamy, tangy mustard cheddar sauce. The pretzel crust adds a delightful salty crunch, while the cheese sauce brings rich flavor, making it a comforting yet sophisticated dish perfect for dinner.
Ingredients
Chicken
- 2 boneless, skinless chicken breasts (about 8-10 oz each)
- Neutral oil (for frying, about 1/2 inch deep)
- Salt and pepper, to taste
Coating
- 4 oz salted pretzels
- 1/4 cup flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 egg
Mustard Cheddar Sauce
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup milk
- 1 tablespoon Dijon mustard
- 8 oz cheddar cheese, shredded
Garnish
- Fresh parsley, minced (for serving)
Instructions
- Prepare the Chicken: Butterfly each chicken breast to create four thinner pieces. Place one piece at a time between two pieces of plastic wrap and gently flatten to an even thickness using a mallet.
- Make Pretzel Crumbs: Place the pretzels in a food processor and pulse until mostly fine crumbs with some larger chunks remain for texture.
- Mix Dry Ingredients: In a shallow dish, combine flour, garlic powder, onion powder, and season with salt and pepper to taste.
- Whisk Egg: In a separate shallow bowl, whisk the egg until smooth.
- Prepare Pretzel Coating: Place the crushed pretzels in a third dish for coating.
- Preheat Oven: Set your oven to its lowest setting to keep the chicken warm later.
- Heat Oil: Pour about 1/2 inch of neutral oil into a heavy skillet (preferably cast iron) and heat to approximately 350ºF for frying.
- Coat Chicken: Dip each piece of chicken first into the flour mixture, then the egg, and finally press into the pretzel crumbs to ensure a thick, even coating.
- Fry Chicken: Fry the chicken pieces in the hot oil in batches, cooking each side for 3-4 minutes until golden and cooked through. Transfer to a cooling rack set over a baking tray and place in the oven to keep warm.
- Make Mustard Cheddar Sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute continuously. Slowly whisk in milk and Dijon mustard. Cook until slightly thickened, then add shredded cheddar in handfuls, whisking until melted and smooth. Season to taste with salt and pepper.
- Serve: Plate the pretzel crusted chicken and spoon the warm mustard cheddar sauce over the top. Garnish with minced fresh parsley if desired.
Notes
- Butterflying and pounding the chicken ensures even cooking and a tender texture.
- Use salted pretzels for a perfect balance of flavor; adjust salt in seasoning accordingly.
- Maintaining oil temperature is key to achieving a crispy crust without absorbing excess oil.
- The mustard cheddar sauce can be made ahead and gently reheated before serving.
- Keep cooked chicken warm in the oven to preserve crispiness until ready to serve.
