Name: Pretzel Chicken with Mustard-Cheddar Sauce – A Crispy, Crowd-Pleasing Twist on Classic Comfort
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; 2 cups crushed pretzels (fine crumbs); 1/2 cup all-purpose flour; 2 large eggs; 2 tablespoons milk; 1 teaspoon garlic powder; 1/2 teaspoon paprika; Salt and freshly ground black pepper, to taste; 3 tablespoons butter or oil (for frying); 2 tablespoons butter (for sauce); 2 tablespoons all-purpose flour (for sauce); 1 1/2 cups milk; 1 tablespoon Dijon mustard; 1 teaspoon yellow mustard; 1 1/2 cups shredded sharp cheddar cheese

Description

Crispy, golden-brown chicken coated in crushed pretzels and served with a rich, tangy mustard-cheddar sauce. This Pretzel Chicken with Mustard-Cheddar Sauce combines crunch, flavor, and comfort for an irresistible twist on classic fried chicken.

Ingredients

4 boneless, skinless chicken breasts
2 cups crushed pretzels (fine crumbs)
1/2 cup all-purpose flour
2 large eggs
2 tablespoons milk
1 teaspoon garlic powder
1/2 teaspoon paprika
Salt and freshly ground black pepper, to taste
3 tablespoons butter or oil (for frying)
2 tablespoons butter (for sauce)
2 tablespoons all-purpose flour (for sauce)
1 1/2 cups milk
1 tablespoon Dijon mustard
1 teaspoon yellow mustard
1 1/2 cups shredded sharp cheddar cheese

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Instructions

Preheat oven to 400°F (200°C). Lightly grease a baking sheet or line with parchment paper.
Set up a dredging station: place flour mixed with garlic powder, paprika, salt, and pepper in one bowl; whisk eggs with milk in another; and crushed pretzels in a third bowl.
Dip each chicken breast first in flour, then in the egg mixture, and finally coat thoroughly with crushed pretzels. Press lightly to adhere.
Heat butter or oil in a large skillet over medium heat. Sear chicken for 2–3 minutes per side until golden brown. Transfer to the prepared baking sheet and bake for 15–20 minutes, until chicken is cooked through (internal temperature 165°F / 74°C).
Meanwhile, make the mustard-cheddar sauce. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux.
Gradually whisk in milk and cook, stirring, until thickened, about 3–4 minutes.
Stir in Dijon mustard, yellow mustard, and shredded cheddar cheese until smooth and melted. Season with salt and pepper to taste.
Serve the chicken hot, drizzled or dipped in the warm mustard-cheddar sauce.

Notes

Crush pretzels finely for better coating adhesion and crispness.
For a spicy twist, add a pinch of cayenne or a splash of hot sauce to the mustard-cheddar sauce.
The mustard-cheddar sauce also pairs wonderfully with fries or steamed veggies.
Can be made ahead — reheat chicken in the oven to keep it crisp.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Pan-Seared & Baked
Cuisine: American