Name: Crispy Pretzel Crusted Chicken with Cheddar-Mustard Sauce Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 2 chicken breasts (boneless and skinless); 1 5-ounce bag salted pretzels (about 3 cups); ½ teaspoon paprika; Salt and pepper (to taste); 2 eggs; Vegetable oil (for frying, about ¼-inch depth in skillet); 2 tablespoons butter; 2 tablespoons flour; 2 cups milk; 2 cups sharp cheddar cheese (shredded); 2 tablespoons whole grain mustard; ½ teaspoon paprika; ¼ teaspoon cayenne pepper; ¼ cup flat leaf parsley leaves (a generous handful, chopped); ¼ small red onion (finely chopped)

Description

Crispy Pretzel Crusted Chicken with Cheddar-Mustard Sauce is a flavorful and easy-to-make dinner that combines crunchy pretzel-coated chicken breasts with a creamy, sharp cheddar and mustard sauce. Ready in just 25 minutes, this dish offers a perfect balance of textures and bold flavors, making it an ideal weeknight meal.

Ingredients

Chicken and Coating

2 chicken breasts (boneless and skinless)
1 5-ounce bag salted pretzels (about 3 cups)
½ teaspoon paprika
Salt and pepper (to taste)
2 eggs
Vegetable oil (for frying, about ¼-inch depth in skillet)

Cheddar-Mustard Sauce

2 tablespoons butter
2 tablespoons flour
2 cups milk
2 cups sharp cheddar cheese (shredded)
2 tablespoons whole grain mustard
½ teaspoon paprika
¼ teaspoon cayenne pepper

Garnish

¼ cup flat leaf parsley leaves (a generous handful, chopped)
¼ small red onion (finely chopped)

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Instructions

Prepare the chicken: Butterfly each chicken breast to create 2 thinner pieces, making 4 pieces in total. Flatten them with a meat mallet to an even thickness of about 1/4 inch for uniform cooking.
Make the pretzel coating: Place pretzels in a food processor and grind them until fine crumbs form. Transfer crumbs to a shallow dish and mix in paprika, salt, and pepper to taste. In a separate shallow dish, beat the eggs with a splash of water for dipping.
Heat the oil: Pour about 1/4 inch of vegetable oil into a large non-stick skillet and preheat it over medium-high heat until hot but not smoking.
Coat and fry the chicken: One piece at a time, dip the chicken pieces into the egg wash, then coat thoroughly with the seasoned pretzel crumbs. Carefully place the coated chicken breasts in the preheated oil, cooking them in a single layer. Fry for 3 to 4 minutes on each side until they are golden brown and cooked through. Cook in batches if necessary to avoid crowding.
Prepare the cheddar-mustard sauce: While the chicken cooks, melt butter in a saucepan over medium heat. Whisk in the flour and cook for about 1 minute to form a roux. Gradually whisk in the milk and cook, stirring frequently, until the sauce thickens slightly, about 3 to 5 minutes. Remove from heat and stir in shredded cheddar cheese, whole grain mustard, paprika, and cayenne pepper. Season with salt and pepper to taste.
Serve: Plate the crispy pretzel-crusted chicken breasts and drizzle generously with the cheddar-mustard sauce. Sprinkle chopped flat leaf parsley and finely chopped red onion over the top for a fresh, flavorful finish.

Notes

Butterflying and pounding the chicken ensures even cooking and a tender texture.
Use fresh pretzel crumbs for the best crunch; leftover pretzels can become stale quickly.
Adjust cayenne pepper in the sauce to control the heat level according to preference.
If preferred, bake the chicken at 400°F for 15-20 minutes after coating for a healthier alternative to frying.
The cheddar-mustard sauce can be prepared ahead and gently reheated when ready to serve.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Frying
Cuisine: American