Description
Pretzel Crusted Chicken is a crunchy and flavorful dish featuring chicken breasts coated with crushed salted pretzels and fried to golden perfection. Served with a creamy mustard cheddar sauce, this recipe offers a delicious twist on traditional breaded chicken with a satisfying crunchy texture and rich cheesy flavor.
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 (about 1/2 inch in skillet)
- 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 into two thinner pieces, making 4 pieces total. Place each between two pieces of plastic wrap and flatten evenly using a mallet.
- Crush the Pretzels: Place the salted pretzels in a food processor and pulse until mostly finely ground, with a few larger chunks remaining.
- Make the Flour Mixture: In a shallow dish, combine flour, garlic powder, onion powder, salt, and pepper. Mix well.
- Prepare Egg Wash and Pretzel Breading: Whisk the egg in a separate dish. Place the crushed pretzels in a third dish for coating.
- Preheat the Oven and Oil: Set oven to the lowest setting to keep cooked chicken warm. Heat about 1/2 inch of neutral oil in a heavy skillet (preferably cast iron) to 350ºF.
- Bread the Chicken: Dip each flattened chicken piece first into the flour mixture, then the egg wash, and finally press into the crushed pretzels to coat evenly.
- Fry the Chicken: Fry the chicken pieces in batches to avoid overcrowding. Cook for 3-4 minutes on one side, then flip and cook for another 3 minutes or until chicken is fully cooked. Transfer cooked chicken to a cooling rack over a baking tray and keep warm in the oven.
- Make the Sauce: In a saucepan, melt butter and whisk in flour. Cook for 1 minute while whisking continuously. Gradually whisk in milk and Dijon mustard. Cook, stirring, until slightly thickened. Add cheddar cheese in handfuls, whisking until melted and smooth. Season with salt and pepper to taste.
- Serve: Plate the pretzel crusted chicken and generously spoon the mustard cheddar sauce over the top. Garnish with minced fresh parsley if desired.
Notes
- The sauce should not be cooked too long to avoid becoming grainy; it will be slightly thick but creamy.
- If you want a thicker sauce, reduce the milk amount slightly or cook a little less before adding cheese.
- You can substitute regular salted pretzels with gluten-free pretzels for a gluten-free option.
- Use a cast iron skillet for even heat distribution and better frying results.
- Make sure oil temperature is maintained at 350ºF to ensure a crispy crust without excess oil absorption.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 130 mg
