Description
This Pretzel Crusted Chicken with Cheddar-Mustard Sauce features tender, buttery chicken breasts coated in crunchy pretzel crumbs and pan-fried to golden perfection. The dish is elevated by a rich, creamy cheddar and whole grain mustard sauce, accented with paprika and cayenne pepper for a subtle kick, and garnished with fresh parsley and red onion for brightness. It’s a comforting yet sophisticated meal perfect for weeknight dinners or entertaining guests.
Ingredients
Chicken
- 2 boneless, skinless chicken breasts
Coating
- 1 5-ounce bag salted pretzels (about 3 cups)
- ½ teaspoon paprika
- Salt and pepper, to taste
- 2 eggs
- Vegetable oil, for frying
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 (a generous handful)
- ¼ small red onion, finely chopped
Instructions
- Prepare Chicken: Butterfly each chicken breast to create a total of 4 thin pieces, then gently flatten them with a mallet to about ¼ inch thickness for even cooking.
- Make Pretzel Coating: Process the pretzels in a food processor until finely ground. Transfer the pretzel crumbs to a shallow dish, mix with paprika, and season with salt and pepper to taste. In a separate shallow dish, beat the eggs with a splash of water.
- Preheat Oil: Heat a large non-stick skillet with about ¼ inch of vegetable oil over medium-high heat, preparing to pan-fry the chicken.
- Coat Chicken: Dip each chicken breast into the beaten eggs, then coat thoroughly with the seasoned pretzel crumbs.
- Fry Chicken: Carefully place the pretzel-coated chicken breasts in the hot oil, cooking in a single layer in 2 batches if needed. Fry for 3 to 4 minutes on each side or until the chicken is cooked through and crust is golden and crispy.
- Prepare Cheddar-Mustard Sauce: While the chicken cooks, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute to make a roux. Gradually whisk in milk and cook for 3 to 5 minutes until the sauce thickens. Stir in shredded cheddar cheese, whole grain mustard, paprika, cayenne pepper, and season with salt and pepper to taste.
- Serve: Plate the crispy pretzel-crusted chicken breasts and drizzle generously with the cheddar-mustard sauce. Garnish with chopped parsley and finely chopped red onion for freshness and color.
Notes
- Store leftovers in an airtight container in the refrigerator.
- Reheat chicken in a 350°F oven for about 20 minutes or in an air fryer to retain crispiness.
- Store the cheddar-mustard sauce separately and reheat gently in the microwave or on the stovetop over low heat to prevent separation.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: American
