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
Scale
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.
