Description
Pretzel Crusted Chicken is a crunchy and flavorful dish featuring tender chicken breasts coated in crushed salted pretzels, fried to a golden perfection, and topped with a creamy mustard cheddar sauce. This recipe combines the crispiness of pretzels with a rich sauce for a delightful main course perfect for family dinners.
Ingredients
Scale
Pretzel 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 (such as vegetable or canola oil)
- Fresh parsley for serving
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 to create four thinner pieces. Place each between two pieces of plastic wrap and gently flatten with a mallet until they are an even thickness.
- Make pretzel crumbs: Place the salted pretzels in a food processor and pulse until mostly fine crumbs with some larger chunks remain.
- Prepare breading stations: In a shallow dish, mix flour, garlic powder, onion powder, salt, and pepper. In a separate dish, whisk the egg. Place the crushed pretzels in a third dish.
- Heat oil and oven: Preheat oven to the lowest setting to keep cooked chicken warm. Pour about 1/2 inch of neutral oil into a heavy skillet (cast iron preferred) and heat to approximately 350ºF.
- Bread the chicken: Dip each chicken piece first into the flour mixture coating fully, then into the egg, and finally press into the pretzel crumbs to adhere well.
- Fry the chicken: Fry the breaded chicken pieces in hot oil in batches to avoid overcrowding. Cook for 3-4 minutes on the first side, then flip and cook for about 3 more minutes or until fully cooked. Transfer to a cooling rack over a baking sheet and place in the warm oven.
- Make the sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute while whisking continuously. Gradually whisk in milk and Dijon mustard, cooking until the sauce thickens slightly. Add shredded cheddar cheese gradually, whisking until melted. Season with salt and pepper as needed. Avoid overcooking to prevent graininess.
- Serve: Plate the pretzel crusted chicken and generously spoon the mustard cheddar sauce on top. Garnish with minced fresh parsley if desired.
Notes
- The sauce should remain slightly fluid and should not be cooked too long to avoid a grainy texture.
- Use neutral oil like vegetable or canola for frying to prevent overpowering flavors.
- Butterflying the chicken ensures even cooking and a tender bite.
- Keep cooked chicken warm in the oven set to the lowest temperature while frying remaining pieces.
- Fresh parsley adds a touch of color and fresh herbal note to the dish.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 130 mg
