Pretzel-Crusted Chicken with Cheddar-Mustard Sauce Recipe
This Pretzel Crusted Chicken recipe features tender, thinly flattened chicken breasts coated in a crunchy, seasoned pretzel crust and fried to golden perfection. Served with a rich and creamy sharp cheddar mustard sauce and garnished with fresh parsley and red onion, this dish offers a perfect balance of savory flavors and textures. Ready in just 25 minutes, it’s a flavorful twist on classic fried chicken that’s sure to please the whole family.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Ingredients
Chicken and Crust
- 2 boneless, skinless chicken breasts
- 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 deep)
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
- Salt and pepper, to taste
Garnish
- ¼ cup flat leaf parsley leaves, chopped (about a generous handful)
- ¼ small red onion, finely chopped
Instructions
- Prepare the Chicken: Butterfly each chicken breast to create two thin pieces, yielding four in total. Use a meat mallet to pound them evenly to about ¼ inch thickness for uniform cooking.
- Make Pretzel Crumbs: Place the salted pretzels in a food processor and pulse until finely ground. Transfer the crumbs into a shallow dish, mix in ½ teaspoon paprika, and season with salt and pepper to taste. In a separate shallow dish, beat the eggs with a splash of water for coating.
- Heat Oil: In a large non-stick skillet, pour vegetable oil to a depth of about ¼ inch and heat over medium-high until shimmering but not smoking.
- Coat Chicken: Dip each flattened chicken breast first into the egg wash, then dredge thoroughly in the seasoned pretzel crumbs, pressing gently to adhere.
- Fry Chicken: Place the pretzel-coated chicken breasts in the hot oil in a single layer. Fry in batches if necessary to avoid overcrowding. Cook each side for 3 to 4 minutes, or until the crust is golden brown and the chicken is cooked through (internal temperature of 165°F/74°C).
- Prepare Sauce: While the chicken cooks, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute to form a roux. Gradually add milk, whisking constantly, and cook until the sauce thickens slightly, about 3 to 5 minutes. Stir in shredded cheddar cheese, whole grain mustard, paprika, cayenne pepper, and season with salt and pepper to taste. Keep warm.
- Serve: Plate the crispy pretzel crusted chicken breasts, drizzle generously with the cheddar mustard sauce, and garnish with chopped parsley and finely chopped red onion for a fresh, zesty finish.
Notes
- For extra flavor, you can add garlic powder or onion powder to the pretzel crust seasoning.
- If you don’t have a food processor, place pretzels in a sealed plastic bag and crush with a rolling pin.
- Make sure the oil is hot enough before frying to ensure a crispy crust without absorbing too much oil.
- To keep fried chicken warm before serving, place on a wire rack in a low oven (about 200°F) if needed.
- The cheddar mustard sauce can be made ahead and gently reheated before serving.
