Name: Pretzel Crusted Chicken Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 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 (such as vegetable or canola oil) for frying, about 1/2 inch depth; Fresh parsley, minced, for serving; 1 tablespoon butter; 1 tablespoon flour; 1 cup milk; 1 tablespoon Dijon mustard; 8 oz shredded cheddar cheese

Jump to Recipe

If you adore the satisfying crunch of pretzels and crave a juicy, tender chicken dish bursting with flavors, then Pretzel Crusted Chicken is about to become your new favorite comfort meal. This dish delivers a perfect balance of salty, savory, and creamy elements that come together to create an irresistible texture experience. The golden, crunchy pretzel coating forms a flavorful crust that locks in moisture, while the creamy cheddar and mustard sauce adds a luscious finish that will have everyone asking for seconds. Whether you’re whipping it up for a quick weeknight dinner or impressing guests, Pretzel Crusted Chicken brings warmth and excitement to your table in every bite.

Pretzel Crusted Chicken Recipe - Recipe Image

Ingredients You’ll Need

Gathering simple yet carefully chosen ingredients is the key to making Pretzel Crusted Chicken a standout dish. Each element plays an essential role: crunchy pretzels lend texture, spices enhance depth, and the cheese sauce provides a creamy contrast that perfectly complements the crusted chicken.

2 boneless, skinless chicken breasts: Perfectly portioned for even cooking and juicy results.
4 oz salted pretzels: Crushed for that signature crispy crust with a delightful salty kick.
1/4 cup flour: Helps the coating stick and creates a light base for seasoning.
1/2 teaspoon garlic powder: Adds subtle savory depth to the flour mixture.
1/2 teaspoon onion powder: Brings a mild sweetness and complexity.
Salt and pepper: Essential for seasoning at every layer.
1 egg: Acts as the glue to hold those crunchy pretzels in place.
Neutral oil for frying: Provides a clean-frying medium to crisp the chicken beautifully.
Fresh parsley: For a bright, herbal garnish to finish the dish.
1 tablespoon butter: Starts the rich and velvety cheddar mustard sauce.
1 tablespoon flour (for sauce): Creates the base for a creamy roux.
1 cup milk: Adds luscious creaminess to the sauce.
1 tablespoon Dijon mustard: Gives the sauce a gentle bite and depth.
8 oz shredded cheddar cheese: The star of the sauce, melting into cheesy heaven.

How to Make Pretzel Crusted Chicken

Step 1: Prepare and Flatten the Chicken

Begin by butterflying each chicken breast into two thinner pieces, giving you four manageable and even portions total. Placing each piece between plastic wrap and gently pounding with a mallet ensures the chicken cooks evenly without drying out, setting the stage for that perfect tender bite.

Step 2: Crush the Pretzels

Grab your food processor and pulse the salted pretzels just until they become mostly fine crumbs, leaving a few larger chunks here and there. This variation adds a wonderful textural contrast in the final crust, which is key for that crave-worthy crunch.

Step 3: Mix the Flour Seasoning

In a shallow dish, whisk together the flour with garlic powder, onion powder, salt, and pepper. This simple seasoned flour mixture ensures your Pretzel Crusted Chicken has flavor that builds beyond just the crunchy coating—a subtle but essential step.

Step 4: Set Up the Breading Station

Prepare three dishes for dipping: the seasoned flour, a bowl with the beaten egg, and another with the crushed pretzels. This classic three-step process helps the coating stick beautifully to each piece of chicken.

Step 5: Heat the Oil

Fill a heavy skillet, ideally cast iron, with about half an inch of neutral oil and heat it over medium-high until it reaches roughly 350ºF. This temperature is perfect for cooking the chicken quickly without absorbing too much oil, guaranteeing a crisp yet non-greasy crust.

Step 6: Coat and Fry the Chicken

One piece at a time, dredge the chicken in the flour, then dip in the egg, and finally press into the crushed pretzels, making sure each piece is well coated. Fry the chicken in batches to avoid overcrowding, cooking each side for about 3-4 minutes until golden brown and cooked through. Transfer the fried pieces to a wire rack placed over a baking tray and keep warm in the oven on its lowest setting until all are done.

Step 7: Make the Cheddar Mustard Sauce

For the sauce, melt butter in a small saucepan, whisk in the flour, and cook briefly until smooth. Gradually add the milk and Dijon mustard, stirring constantly until the sauce thickens slightly. Fold in shredded cheddar cheese a handful at a time, letting each portion melt before adding more. Season with salt and pepper to taste for that perfect cheesy, tangy finish to drizzle on your Pretzel Crusted Chicken.

Step 8: Serve

Plate the crispy chicken pieces, generously spoon the creamy cheddar mustard sauce on top, and sprinkle with freshly minced parsley for a final flourish.

How to Serve Pretzel Crusted Chicken

Garnishes

A simple touch of fresh parsley not only brings a pop of vibrant green but adds a fresh herbal note that balances the rich cheese sauce and crunchy crust beautifully. For an extra kick, a squeeze of fresh lemon juice brightens the dish wonderfully as well.

Side Dishes

This Pretzel Crusted Chicken pairs incredibly well with roasted vegetables, a crisp green salad dressed lightly with vinaigrette, or buttery mashed potatoes to soak up the luscious sauce. If you want a little more fun, try some sweet potato fries – their natural sweetness contrasts deliciously with the savory chicken.

Creative Ways to Present

Slice the chicken into strips for a crowd-pleasing appetizer with dipping sauces like honey mustard or spicy aioli on the side. Alternatively, serve over a bed of creamy pasta or fluffy couscous to turn it into a hearty, soul-satisfying entree. For a casual spin, stack sliced Pretzel Crusted Chicken in a sandwich with crisp lettuce and tomato for a gourmet twist on lunch.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Pretzel Crusted Chicken in an airtight container in the refrigerator for up to three days. This allows you to enjoy the delicious crunch and cheesy sauce again without any loss in quality.

Freezing

You can freeze the cooked chicken pieces by wrapping them individually in plastic wrap and then placing them in a freezer-safe bag or container. Freeze for up to two months. For the sauce, it’s best to prepare fresh, but if needed, you can freeze it separately in small portions.

Reheating

To revive the crispy texture, reheat the chicken in a preheated oven at 350ºF on a wire rack for about 10-15 minutes until warmed through. Avoid microwaving if possible, as it tends to make the crust soggy. Warm the cheddar mustard sauce gently on the stove, stirring until smooth before serving.

FAQs

Can I use pretzel sticks instead of regular pretzels?

Absolutely! Pretzel sticks work just as well once crushed. They’ll add the same salty crunch you want, just be sure to pulse them finely in your food processor for an even coating.

Is this recipe gluten-free?

This recipe relies on pretzels and flour that usually contain gluten. However, you can substitute gluten-free pretzels and gluten-free flour to make a tasty gluten-free version!

Can I bake the chicken instead of frying it?

Yes, baking is a great alternative if you want a lighter option. Place the coated chicken on a greased baking sheet and bake at 425ºF for about 20-25 minutes until golden and cooked through, flipping halfway through.

What can I substitute for the cheddar mustard sauce?

If you prefer, a honey mustard dip or a simple ranch dressing pairs beautifully with the Pretzel Crusted Chicken. The cheddar sauce is delightful but not mandatory if you want a quicker or different flavor profile.

Is this Pretzel Crusted Chicken kid-friendly?

Definitely! The crunchy coating and cheesy sauce are usually a big hit with kids. You can reduce or omit the mustard in the sauce if you want a milder taste for younger palates.

Final Thoughts

There’s something truly special about Pretzel Crusted Chicken that makes it a joy to prepare and an absolute delight to eat. It’s one of those dishes that feels both indulgent and homey, perfect for sharing with loved ones anytime you want to bring a little extra happiness to your meal. Give this recipe a try, and soon it will be a beloved staple in your kitchen, turning ordinary chicken into an unforgettable experience every single time.

Pretzel Crusted Chicken Recipe

★★★★★

5.3 from 14 reviews

Author: Elara
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Low Lactose

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Description

This Pretzel Crusted Chicken features tender, juicy chicken breasts coated in a crunchy salted pretzel crust, pan-fried to golden perfection and topped with a rich, creamy mustard cheddar sauce. It’s an irresistible twist on classic fried chicken that combines savory flavors and textures for a satisfying meal.

Instructions

Prepare the chicken: Butterfly each chicken breast to create four thinner pieces. Place each piece between two sheets of plastic wrap and gently flatten using a mallet until evenly thick.
Make pretzel crumbs: Place the salted pretzels in a food processor and pulse until mostly fine crumbs remain, with some larger chunks for texture.
Set up dredging stations: In a shallow dish, combine flour, garlic powder, onion powder, and season with salt and pepper. In a second dish, whisk the egg. In a third dish, place the pretzel crumbs.
Preheat oil and oven: Preheat your oven to its lowest setting to keep cooked chicken warm. Add about 1/2 inch of neutral oil to a heavy skillet (preferably cast iron) and heat to approximately 350ºF.
Bread the chicken: Dip each piece of chicken first in the flour mixture, coating fully. Then dip into the beaten egg, and lastly press into the pretzel crumbs, ensuring an even crust.
Fry the chicken: Carefully place breaded chicken pieces into the hot oil without overcrowding. Fry for 3-4 minutes on one side, then flip and fry another 3 minutes or until cooked through and crust is golden. Transfer to a cooling rack set over a baking sheet and keep warm in the oven. Repeat with remaining chicken.
Prepare the mustard cheddar sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux. Gradually whisk in the milk and mustard and cook until slightly thickened, about 2-3 minutes. Add the shredded cheddar cheese a handful at a time, whisking continuously until smooth and melted. Adjust seasoning with salt and pepper if needed.
Serve: Plate the fried pretzel crusted chicken and generously spoon the mustard cheddar sauce on top. Garnish with minced fresh parsley for a burst of color and freshness.

Notes

Use salted pretzels to add the right amount of savory crunch; unsalted pretzels may require extra seasoning.
Flattening the chicken ensures even cooking and a uniform crust.
Maintain oil temperature around 350ºF to achieve a crispy crust without greasy chicken.
Keep cooked chicken warm in a low oven to preserve crispiness if frying in batches.
For a healthier option, consider baking the breaded chicken at 400ºF for 20-25 minutes, flipping halfway.
Raw chicken should be handled carefully to prevent cross-contamination.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Pan Frying and Sauce Preparation
Cuisine: American