Description
Crispy pretzel-crusted chicken breasts pan-fried to golden perfection and served with a creamy, tangy mustard cheddar sauce. This easy and flavorful recipe combines crunchy pretzel coating with a rich cheese sauce for an irresistible meal that’s perfect for dinner.
Ingredients
Chicken
- 2 boneless, skinless chicken breasts (about 8-10 oz each)
- 4 oz salted pretzels
- 1/4 cup flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- 1 egg
- Neutral oil (for frying, about 1/2 inch in skillet)
- Fresh parsley (for serving)
Mustard Cheddar Sauce
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup milk
- 1 tablespoon Dijon mustard
- 8 oz cheddar cheese, shredded
Instructions
- Prepare the chicken: Butterfly each chicken breast so you have four thinner pieces. Place one piece between two sheets of plastic wrap and gently flatten with a mallet until the chicken is an even thickness, repeating with all pieces.
- Make pretzel crumbs: Place the pretzels in a food processor and pulse until mostly fine crumbs with some bigger chunks remain.
- Set up dredging stations: In a shallow dish, combine flour, garlic powder, onion powder, salt, and pepper. In another dish, whisk the egg. Place the pretzel crumbs in a third dish.
- Preheat oven and oil: Preheat the oven to the lowest temperature to keep cooked chicken warm. Heat about 1/2 inch of oil in a heavy skillet (preferably cast iron) on medium-high heat until it reaches 350ºF.
- Coat the chicken: Dip each flattened chicken piece first into the seasoned flour, ensuring full coverage, then dip into the egg wash, and finally press into the pretzel crumbs to coat well.
- Fry the chicken: Carefully place the coated chicken in hot oil without overcrowding. Fry each side for 3-4 minutes until golden and cooked through. Transfer cooked pieces to a cooling rack over a baking tray and keep warm in the oven. Repeat with remaining pieces.
- Prepare the mustard cheddar sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring continuously. Gradually whisk in the milk and Dijon mustard. Cook until the sauce thickens slightly, then add shredded cheddar cheese a handful at a time, whisking until melted. Season with salt and pepper to taste.
- Serve: Plate the pretzel-crusted chicken and generously spoon the mustard cheddar sauce over the top. Garnish with minced fresh parsley if desired, and enjoy!
Notes
- Using a cast iron skillet for frying helps maintain steady heat and ensures even browning.
- Flattening the chicken breasts ensures even cooking and a crispier crust.
- Keep fried chicken warm in a low oven to maintain crispiness until all pieces are cooked.
- This dish pairs well with steamed vegetables or a simple green salad.
- For a gluten-free version, use gluten-free pretzels and flour substitutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
