If you’re craving something crunchy, flavorful, and downright irresistible, this Pretzel Crusted Chicken with Cheddar Mustard Sauce Recipe is about to become your new favorite weeknight dinner. The golden pretzel crust delivers that perfect salty crunch, while the creamy, zesty cheddar mustard sauce brings layers of comforting richness. It’s a fantastic twist on classic chicken that takes just under 40 minutes to prepare, making it ideal for busy evenings when you want to impress without spending hours in the kitchen. Trust me, once you try this combo, you’ll wonder how you ever made chicken without that amazing cheesy sauce drizzled on top!
Ingredients You’ll Need
Simple but essential is the name of the game here. Every ingredient plays a crucial role in building the flavors and textures that make this dish sing—from the crunchy pretzel crumbs to the sharpness of the cheddar and mustard in the sauce. Each component is easy to find and brings something special to your plate.
- 2 boneless, skinless chicken breasts (about 8-10 oz each): Choose fresh, even-sized breasts for uniform cooking and juicy results.
- 4 oz salted pretzels: These crush down into the perfect crispy, salty crust–a game changer compared to breadcrumbs.
- 1/4 cup flour: Helps the coating stick and adds structure to the crust.
- 1/2 teaspoon garlic powder: Adds a subtle aromatic kick that enhances savory notes.
- 1/2 teaspoon onion powder: Brings a gentle sweetness and depth of flavor to the coating.
- Salt and pepper: Seasoning essentials to brighten every bite.
- 1 egg: Acts as the glue for the pretzel crumbs to adhere to the chicken.
- Neutral oil for frying: Use oils like canola or vegetable to get a crisp crust without overpowering flavors.
- Fresh parsley for serving: Adds a fresh, vibrant finish and a pop of green color.
- 1 tablespoon butter: The base for the luscious cheddar mustard sauce.
- 1 tablespoon flour: Thickens the sauce beautifully for that smooth, velvety texture.
- 1 cup milk: Creates the creamy foundation for the sauce with just the right consistency.
- 1 tablespoon Dijon mustard: Brings tangy warmth and complexity to the sauce.
- 8 oz cheddar cheese shredded: The star of the sauce, melting to brilliant, cheesy perfection.
How to Make Pretzel Crusted Chicken with Cheddar Mustard Sauce Recipe
Step 1: Prepare the Chicken
Start by butterflying each chicken breast to create thinner, more manageable pieces, essentially turning 2 breasts into 4 fillets. Then, gently pound them between sheets of plastic wrap so each piece is uniformly thin, which helps them cook evenly and stay juicy. This prep step is key for that tender bite under the crunchy coating.
Step 2: Prepare Pretzel Coating
Grab a food processor and blitz the salted pretzels until they form coarse crumbs, mimicking the texture of crunchy breadcrumbs but with a salty twist. In separate shallow dishes, combine the flour with garlic and onion powder, whisk the egg until frothy, and set aside the pretzel crumbs. This three-station setup makes the coating process smooth and efficient.
Step 3: Coat and Fry the Chicken
Season the chicken lightly with salt and pepper. Then dip each piece first in the seasoned flour mixture, followed by a dip into the egg wash, and finally press into the pretzel crumbs, ensuring every inch gets covered in that golden crunch. Heat your neutral oil in a large skillet over medium heat, and fry the chicken pieces until they turn a beautiful golden brown and reach an internal temperature of 165°F. This technique locks in moisture and creates the signature crunch of pretzel crusted chicken.
Step 4: Make the Cheddar Mustard Sauce
In a separate saucepan, melt butter over medium heat and whisk in flour, cooking it out for a minute to eliminate any raw taste. Slowly pour in milk while whisking constantly to avoid lumps, then stir in the Dijon mustard for a bit of tang. Finally, drop in shredded cheddar cheese gradually, stirring until the sauce is creamy, melted, and slightly thickened. The combination of sharp cheese and mustard creates a beautifully balanced sauce that perfectly complements the salty crust.
Step 5: Serve It Up
Plate your crispy pretzel crusted chicken and generously spoon over the warm cheddar mustard sauce. Sprinkle with fresh parsley for a hint of freshness and a pop of color. Your Pretzel Crusted Chicken with Cheddar Mustard Sauce Recipe is ready to impress and satisfy!
How to Serve Pretzel Crusted Chicken with Cheddar Mustard Sauce Recipe
Garnishes
Fresh parsley is the classic choice here because it adds a gentle herbal brightness and makes the dish look stunning on the plate. You might also try a squeeze of fresh lemon juice or some chopped chives for an additional layer of zing and color contrast. These simple touches elevate the presentation and flavor without overshadowing the main star.
Side Dishes
Pairing this dish with simple sides lets the complex flavors shine. Roasted vegetables like Brussels sprouts or asparagus add earthiness and crunch, while a creamy mashed potato or buttery rice pilaf balances out the bold crust and cheesy sauce. For a lighter option, a crisp green salad dressed in a tangy vinaigrette cuts through the richness delightfully.
Creative Ways to Present
If you’re serving guests or just want to make dinner feel special, slice the chicken into strips and plate them fan-style drizzled with cheddar mustard sauce for a restaurant-worthy look. You can also serve it as an open-faced sandwich on toasted bread with a side salad for a fun twist. These presentations not only make the meal more visually appealing but also offer different ways to enjoy every bite.
Make Ahead and Storage
Storing Leftovers
Keep any leftover pretzel crusted chicken and cheddar mustard sauce in airtight containers in the refrigerator. They will stay fresh for up to 3 days, making it easy to enjoy this delicious meal again without losing that crispy texture or sauce creaminess.
Freezing
This recipe freezes well, especially the chicken on its own. Place the breaded chicken pieces on a baking sheet to freeze individually before transferring them to a freezer-safe bag or container. Freeze for up to 2 months. The sauce is best kept refrigerated because cheese sauces can change texture when frozen and reheated.
Reheating
To reheat, warm the chicken in a preheated oven at 350°F for about 10-15 minutes to maintain crispiness. Warm the cheddar mustard sauce gently on the stovetop over low heat, stirring frequently to bring it back to a smooth consistency without separating. This way, your leftovers taste just as delicious as fresh.
FAQs
Can I bake the pretzel crusted chicken instead of frying?
Absolutely! For a lighter option, bake the coated chicken pieces on a greased baking sheet at 400°F for about 20-25 minutes, flipping halfway through. The crust may be slightly less crispy but still delicious.
What can I use if I don’t have a food processor for the pretzels?
No worries! Just place the pretzels in a zip-top bag and crush them with a rolling pin or the bottom of a heavy pan until you get coarse crumbs. It takes a bit more elbow grease but works just as well.
Is there a substitute for Dijon mustard in the sauce?
You can use yellow mustard for a milder taste or spicy brown mustard if you want more heat. Each will give the sauce a slightly different flavor, but the cheddar cheese will still shine through beautifully.
Can I use other cheeses in the mustard sauce?
Cheddar is the best for its sharpness and melting quality, but you can experiment with Monterey Jack, Colby, or even a smoked Gouda for a unique twist on the sauce.
How do I ensure the pretzel coating sticks well to the chicken?
The key is following the flour, egg, and pretzel crumb sequence carefully and pressing the crumbs firmly onto the chicken. Letting the chicken rest briefly after coating before frying also helps the crust set better.
Final Thoughts
Give this Pretzel Crusted Chicken with Cheddar Mustard Sauce Recipe a whirl and you’ve got a guaranteed winner for any meal occasion. It’s the kind of dish that sparks joy with every crunchy, cheesy bite, bringing warmth and excitement to the dinner table. Whether you’re cooking for family, friends, or just treating yourself, this recipe delivers comfort food vibes with sophistication and ease. Once you try it, you’ll want to make it again and again!
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Pretzel Crusted Chicken with Cheddar Mustard Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: American
Description
This Pretzel Crusted Chicken recipe features tender chicken breasts coated in crunchy pretzel crumbs, fried to golden perfection, and topped with a creamy, tangy Dijon cheddar sauce. A delightful twist on classic fried chicken, it combines the savory crunch of pretzels with a rich cheese sauce, making it a comforting yet elevated meal perfect for family dinners or special occasions.
Ingredients
Chicken and Coating
- 2 boneless, skinless chicken breasts (about 8–10 oz each)
- 4 oz salted pretzels
- 1/4 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- 1 egg
- Neutral oil (such as vegetable or canola) for frying
Mustard Cheddar Sauce
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup milk
- 1 tablespoon Dijon mustard
- 8 oz shredded cheddar cheese
Garnish
- Fresh parsley, minced, for serving
Instructions
- Prepare the Chicken: Butterfly each chicken breast by slicing horizontally to create two thinner pieces from each breast, resulting in 4 pieces total. Place the pieces between sheets of plastic wrap and gently pound them to an even thickness using a meat mallet to ensure uniform cooking.
- Prepare Pretzel Coating: Pulse the salted pretzels in a food processor until they form coarse crumbs. In a shallow dish, combine the flour, garlic powder, onion powder, salt, and pepper. In a second dish, whisk the egg until smooth. Place the pretzel crumbs in a third dish.
- Coat the Chicken: Dredge each chicken piece first in the seasoned flour mixture, then dip into the beaten egg, and finally coat thoroughly with the pretzel crumbs, pressing gently to adhere.
- Fry the Chicken: Heat neutral oil in a large skillet over medium heat. Fry the coated chicken pieces until the crust is golden brown and the chicken is cooked through, about 4-5 minutes per side depending on thickness. Transfer to a plate lined with paper towels to drain excess oil.
- Make the Mustard Cheddar Sauce: In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook, stirring constantly, for about 1 minute to form a roux. Gradually whisk in the milk and Dijon mustard, continuing to stir until the mixture thickens slightly, about 3-4 minutes. Lower the heat and add the shredded cheddar cheese, stirring until fully melted and the sauce is smooth.
- Serve: Plate the fried pretzel-crusted chicken and generously spoon the mustard cheddar sauce over the top. Garnish with freshly minced parsley for a pop of color and freshness. Serve immediately.
Notes
- Butterflying and pounding the chicken ensures even cooking and a tender texture.
- Use salted pretzels for the coating to add flavor, but adjust added salt accordingly.
- Maintain the frying oil at medium heat to prevent burning the crust before the chicken cooks through.
- The mustard cheddar sauce can be adjusted for thickness by varying the amount of milk used.
- For a gluten-free version, substitute pretzels and flour with gluten-free alternatives.
