Crispy Pretzel Chicken Dish

This crispy pretzel chicken with mustard-cheddar sauce transforms ordinary chicken breasts into something extraordinary with minimal effort. The satisfying crunch of the pretzel coating paired with the velvety cheese sauce creates the perfect balance of textures that my family requests at least twice a month.

I discovered this recipe during a pantry challenge when I was out of breadcrumbs but had half a bag of pretzels that needed using up. What started as kitchen improvisation quickly became our favorite comfort food that even my picky nephew devours without complaint.

Ingredients

• For the Chicken:
• 4 boneless skinless chicken breasts: choose uniform thickness for even cooking
• 2 cups crushed pretzels: the saltier the better for maximum flavor impact
• 1/2 cup all purpose flour: creates the base that helps everything stick
• 2 large eggs: binds the coating perfectly to the chicken
• 1/4 cup milk: thins the egg mixture for smoother coating
• Salt and pepper to taste: don’t skimp even though pretzels are salty
• 2 tablespoons vegetable oil: helps achieve that golden exterior
• For the Mustard Cheddar Sauce:
• 2 tablespoons butter: use unsalted since the pretzels provide plenty of salt
• 2 tablespoons all purpose flour: essential for creating a smooth roux base
• 1 cup milk: whole milk creates the richest texture
• 1 cup shredded cheddar cheese: freshly grated melts much better than pre-shredded
• 2 tablespoons Dijon mustard: adds complexity without overpowering
• Salt and pepper to taste: adjust after adding cheese as it contributes saltiness

How To Make Pretzel Chicken with Mustard-Cheddar Sauce

Prepare the Workspace:

Set up your breading station with three shallow bowls - one with flour, one with beaten eggs and milk, and one with crushed pretzels. This assembly line approach keeps the process clean and efficient. Line a baking sheet with parchment paper and preheat your oven to 400°F.

Season the Chicken:

Pat chicken breasts dry with paper towels, which is crucial for proper adhesion of the coating. Season generously with salt and pepper on both sides, remembering that proper seasoning at each step builds flavor.

Create the Coating:

Dredge each chicken breast thoroughly in flour, tapping off excess. The thin layer of flour creates the foundation that helps everything adhere. Dip into egg mixture, allowing excess to drip off, then press firmly into crushed pretzels, using your fingers to ensure complete coverage.

Pan Sear for Color:

Heat vegetable oil in a large skillet until shimmering but not smoking. Carefully place coated chicken in the hot pan without overcrowding, cooking 3 to 4 minutes per side until deeply golden. The goal is color, not complete cooking, as the oven will finish the job.

Finish in Oven:

Transfer partially cooked chicken to your prepared baking sheet and bake for 15 to 20 minutes until internal temperature reaches 165°F. The oven ensures the chicken cooks through evenly while maintaining the crispiness of the pretzel coating.

Create the Cheese Sauce:

While chicken bakes, melt butter in a saucepan over medium heat. Whisk in flour, cooking for 1 to 2 minutes until it smells slightly nutty and turns light golden. This cooks out the raw flour taste. Slowly stream in milk while whisking constantly to prevent lumps, cooking until the mixture thickens enough to coat the back of a spoon.

Finish the Sauce:

Reduce heat to low and add cheese in small handfuls, stirring until completely melted before adding more. Patience here prevents graininess. Stir in Dijon mustard, tasting and adjusting seasonings as needed. The sauce should be smooth, velvety, and capable of clinging beautifully to the chicken.

Rest and Serve:

Allow chicken to rest for 5 minutes after removing from oven, so the juices redistribute throughout the meat. Drizzle with warm mustard cheddar sauce just before serving to maintain maximum crispiness.

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My grandmother introduced me to pretzel crusting when I was young but always paired it with honey mustard. Adding the cheddar component was my contribution years later when looking to create something special for a family gathering. Now whenever I smell that distinctive pretzel aroma while cooking I immediately think of those cherished family dinners.

Perfect Pairings

This pretzel chicken pairs beautifully with sides that complement its rich flavors without competing. A simple green salad with vinaigrette balances the richness while roasted asparagus adds a sophisticated element that makes this feel like restaurant dining. For a heartier meal, mashed potatoes beautifully catch any extra sauce. The slight sweetness of glazed carrots also works wonderfully against the savory chicken.

Make Ahead Options

This recipe has several components that can be prepared in advance, making it perfect for entertaining or busy weeknights. The pretzel coating can be crushed and stored in an airtight container up to a week ahead. Chicken can be breaded completely and refrigerated uncovered for up to 4 hours before cooking, which actually helps the coating adhere better. The sauce reheats beautifully if made a day ahead; just add a splash of milk while gently warming and whisk until smooth.

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Storage and Reheating

While this dish is best enjoyed fresh, the leftovers hold up surprisingly well. Store any remaining chicken and sauce separately in airtight containers for up to 3 days. To maintain maximum crispiness, reheat the chicken in a 350°F oven for about 10 minutes, or use an air fryer at 375°F for 3 to 4 minutes. The sauce thickens considerably when chilled, so reheat it gently in a small saucepan with an additional tablespoon of milk, stirring frequently until smooth and pourable. Avoid microwaving the chicken as it will soften the pretzel coating.

Frequently Asked Questions

→ Can I use a different kind of pretzel for coating?

Yes, you can use any type of pretzel, but ensure it is crushed into fine crumbs for even coating. Flavored pretzels can add extra taste.

→ Can I substitute the Dijon mustard?

Absolutely, you can try spicy brown mustard or honey mustard for a different flavor. Alternatively, leave it out for a more neutral sauce.

→ How can I make the sauce thicker?

If you prefer a thicker sauce, add an extra tablespoon of flour or reduce the amount of milk slightly during cooking.

→ Can this be made gluten-free?

Yes, substitute the pretzels and flour with gluten-free alternatives. Ensure all other ingredients are certified gluten-free as well.

→ What sides pair well with this dish?

Mashed potatoes, roasted vegetables, or a fresh side salad complement the flavors and textures of the chicken and sauce nicely.

→ Can I prepare this dish ahead of time?

You can bread the chicken and make the sauce ahead of time, storing them separately in the fridge. Cook the chicken and reheat the sauce just before serving.