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Pretzel Crusted Chicken with Cheddar Mustard Sauce

A delightful dish combining crunchy, savory flavors with a creamy, cheesy sauce, perfect for family dinners or casual gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 pieces boneless, skinless chicken breasts
  • 15 ounce bag salted pretzels (about 3 cups)
  • ½ teaspoon paprika
  • Salt and pepper to taste
  • 2 pieces eggs whisked
  • Vegetable oil for frying
For the Cheddar Mustard Sauce
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups milk
  • 2 cups sharp cheddar cheese, shredded
  • 2 tablespoons whole grain mustard
  • ½ teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • ¼ cup flat leaf parsley leaves, chopped
  • ¼ small red onion, finely chopped

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Pound the chicken breasts to an even thickness. Season both sides with salt, pepper, and paprika.
  3. Set up a breading station with three bowls: one for flour, one with whisked eggs, and another with crushed pretzels.
  4. Dredge each chicken breast in the flour, dip it into the eggs, and then coat it with the crushed pretzels. Place the breaded chicken on a baking sheet.
Cooking
  1. Bake the chicken for 20-25 minutes, or until it's golden brown and cooked through (the internal temperature should reach 165°F or 75°C).
  2. To make the sauce, heat butter in a skillet over medium heat. Add the flour and cook for 1 minute, stirring constantly.
  3. Slowly whisk in the milk and bring to a simmer. Stir in the cheddar cheese and mustard until the cheese is melted and the sauce is smooth.
  4. Add paprika, cayenne, parsley, and onion to the sauce. Mix well and season to taste.
Serving
  1. Serve the chicken drizzled with the cheddar mustard sauce.

Notes

For an extra crunch, crush the pretzels into smaller pieces. You can add spices, like garlic powder or onion powder, to the flour for more flavor in the coating. Make sure the oil is hot enough before frying the chicken to get a nice crispy crust. Leftovers can be stored in airtight containers for up to 3 days.