Crunchy Pretzel Chicken with Irresistible Mustard-Cheddar Sauce
Learn how to make delicious Pretzel Chicken with Mustard-Cheddar Sauce. Easy recipe with step-by-step instructions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6 ounces each)
- 2 cups crushed pretzels (about 6 ounces; you can use gluten-free if needed)
- 1/2 cup all-purpose flour (substitute with almond flour for gluten-free)
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup whole milk (or buttermilk for tangier sauce)
- 2 tablespoons Dijon mustard (feel free to use spicy brown for a kick)
- 1 teaspoon honey (optional, to balance sharpness)
- Fresh parsley or chives, chopped, for garnish
Instructions
- Preheat your oven to 400°F (205°C). Line a baking sheet with parchment paper or lightly grease it. This helps the pretzel crust stay crisp without sticking, something Mama Lu always insisted on to keep the “good stuff” intact.
- Start by crushing the pretzels into coarse crumbs. I like using a rolling pin and a sturdy plastic bag for this. The texture should be uneven — some fine crumbs, some bigger chunks — to mimic that rustic charm we loved back home.
- In a shallow dish, combine the crushed pretzels, garlic powder, smoked paprika, salt, and black pepper. Stir gently to mix the spices evenly.
- In another shallow bowl, whisk the eggs until smooth.
- Place the flour in a third dish. This three-step dredging process reminded me of Mama Lu’s way with biscuit dough — layering textures for the perfect bite.
- Pat the chicken breasts dry with paper towels. Lightly coat each piece with flour, shaking off any excess. Next, dip into the egg, then press firmly into the pretzel mixture, ensuring every nook and cranny is covered. This crust is what gives the chicken its unique, nostalgic crunch.
- Heat the butter and olive oil in a large skillet over medium-high heat. Once hot and shimmering, add the chicken breasts. Cook for about 3-4 minutes on each side or until the crust turns golden brown. Don’t crowd the pan — cooking in batches if necessary keeps the crust crisp and the chicken juicy.
- Transfer the skillet chicken to the prepared baking sheet. Place in the oven and bake for 12-15 minutes, or until the internal temperature reaches 165°F (75°C). This step ensures the chicken finishes cooking through without drying out.
- While the chicken bakes, prepare the mustard-cheddar sauce. In a small saucepan over medium heat, combine the milk, mustard, and honey. Stir in the shredded cheddar cheese gradually, whisking constantly until the sauce is smooth and velvety. If it gets too thick, add a splash more milk to loosen it.
- When the chicken is done, plate it up and drizzle generously with the warm mustard-cheddar sauce. Sprinkle with fresh parsley or chives for a bright, herbal note that cuts through the richness.
- Serve immediately, and savor each bite with the comfort of knowing you’ve made something both simple and soulful.
