Description
Pretzel Crusted Chicken is a flavorful and crispy dish featuring tender chicken breasts coated in crunchy pretzel crumbs and spices, pan-fried to golden perfection and topped with a creamy Dijon cheddar sauce. This dish is perfect for a comforting dinner with a delightful twist on classic chicken.
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 for frying (such as vegetable or canola oil)
- Fresh parsley for serving
Sauce
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup milk
- 1 tablespoon Dijon mustard
- 8 oz cheddar cheese, shredded
Instructions
- Prepare the chicken: Butterfly each chicken breast to make 4 thinner pieces. Place each piece between plastic wrap and pound with a mallet until evenly flat.
- Make pretzel crumbs: Place salted pretzels in a food processor and pulse until mostly fine crumbs with some larger chunks remain.
- Prepare dredging stations: In a shallow bowl, mix flour, garlic powder, onion powder, salt, and pepper. In a separate bowl, whisk the egg. Place pretzel crumbs in a third dish.
- Heat oil: Preheat oven to the lowest setting. Add about 1/2 inch of neutral oil to a heavy skillet (cast iron preferred) and heat to 350ºF.
- Coat the chicken: Dip each chicken piece first in the flour mixture, then the egg, then coat thoroughly with pretzel crumbs, pressing crumbs to adhere.
- Fry chicken: Fry chicken in the hot oil in batches to avoid overcrowding. Cook each side for 3-4 minutes until golden and chicken is cooked through (about 6-8 minutes total). Drain on a cooling rack over a baking tray and keep warm in the oven.
- Make the sauce: Melt butter in a saucepan, whisk in flour and cook for 1 minute. Slowly whisk in milk and mustard, cooking until slightly thickened. Add cheddar cheese gradually, whisking until melted. Season with salt and pepper to taste.
- Serve: Plate the chicken topped with the cheddar mustard sauce and garnish with minced fresh parsley.
Notes
- The sauce should not be cooked too long to avoid a grainy texture.
- Use a heavy skillet, preferably cast iron, for best frying results and even heat.
- Keep the fried chicken warm in a low oven before serving to maintain crispiness.
- Press pretzel crumbs firmly onto chicken for maximum coating adherence.
- This recipe serves 4, ideal for family dinners or small gatherings.
Nutrition
- Serving Size: 1 piece with sauce
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 160 mg
