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.
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 (such as vegetable or canola oil) for frying, about 1/2 inch depth
- Fresh parsley, minced, for serving
Mustard Cheddar Sauce
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup milk
- 1 tablespoon Dijon mustard
- 8 oz shredded cheddar cheese
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
Nutrition
- Serving Size: 1 chicken breast with sauce (approx. 8 oz)
- Calories: 520
- Sugar: 4g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 135mg
Keywords: pretzel crusted chicken, fried chicken, mustard cheddar sauce, crunchy chicken, comfort food, easy dinner
