Description
Crispy Pretzel Crusted Chicken with Cheddar-Mustard Sauce is a quick and delicious dinner that features tender chicken breasts coated in crunchy, seasoned pretzel crumbs. Pan-fried to golden perfection and served with a creamy, tangy cheddar-mustard sauce garnished with fresh parsley and red onion, this meal comes together in just 25 minutes and serves 4 people.
Ingredients
Chicken
- 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)
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
- ¼ small red onion, finely chopped
Instructions
- Prepare Chicken: Butterfly each chicken breast to create a total of 4 thin pieces. Using a mallet, gently flatten each piece to about 1/4 inch thickness for even cooking.
- Make Pretzel Coating: Place pretzels in a food processor and pulse until finely ground. Transfer the crumbs to a shallow dish and mix with paprika, salt, and pepper. In a separate shallow dish, beat the eggs with a splash of water.
- Heat Oil: Preheat a large non-stick skillet with 1/4 inch of vegetable oil over medium-high heat, ensuring the oil is hot enough for frying.
- Coat Chicken: Dip each flattened chicken breast into the beaten eggs, then dredge thoroughly in the pretzel crumbs, pressing gently to adhere the coating.
- Fry Chicken: Add the pretzel-coated chicken breasts to the hot oil in a single layer. Fry in batches if necessary to avoid overcrowding. Cook each side for 3 to 4 minutes until golden brown and cooked through.
- Make Cheddar-Mustard Sauce: While chicken cooks, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute to form a roux. Gradually whisk in milk and cook, stirring frequently, until slightly thickened, about 3 to 5 minutes. Remove from heat and stir in shredded cheddar cheese, whole grain mustard, paprika, cayenne pepper, and season with salt and pepper.
- Serve: Plate the fried chicken breasts and drizzle with the warm cheddar-mustard sauce. Garnish with chopped parsley and finely chopped red onion for freshness and a touch of color.
Notes
- Butterflying and pounding the chicken breasts ensures even cooking and crispier coating.
- Freshly ground pretzels provide the best texture; avoid using pretzel sticks with added flavors.
- Use a thermometer to maintain oil temperature around 350°F to avoid soggy coatings.
- Leftover cheddar-mustard sauce can be refrigerated and gently reheated.
- For a lighter version, bake the pretzel coated chicken at 400°F for 15-20 minutes instead of frying.
