Introduction

Pretzel Chicken with Mustard-Cheddar Sauce is a deliciously crunchy and flavorful dish that’s perfect for a satisfying dinner. The crispy pretzel coating pairs beautifully with a creamy, tangy sauce that brings everything together in every bite.

The image shows a close-up of two golden-brown crispy fried food pieces stacked on top of each other on a white marbled surface. Each piece has a crunchy texture with a deep, rich brown color and is generously covered with a creamy mustard-yellow sauce speckled with black pepper. Small green herb leaves are sprinkled over the sauce, adding a fresh green contrast to the warm colors. The sauce drips down the sides of the food, giving a glossy, smooth look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts
2 cups crushed pretzels
1 cup all-purpose flour
2 large eggs
1 cup shredded cheddar cheese
2 tablespoons Dijon mustard
½ cup sour cream
Salt and pepper to taste
Oil for frying (canola or vegetable)
Fresh parsley for garnish (optional)

Instructions

Step 1: Preheat your oven to 400°F (200°C). Trim the chicken breasts and pat them dry with paper towels.
Step 2: Set up three bowls for coating the chicken: place flour in the first, whisk eggs in the second, and add crushed pretzels in the third.
Step 3: Coat each chicken breast by first dipping it into the flour, shaking off any excess. Then dip in the eggs, allowing excess to drip off. Finally, press the chicken into the crushed pretzels to coat thoroughly.
Step 4: Heat oil in a large skillet over medium-high heat. Once hot, carefully add the coated chicken breasts and cook for 3-4 minutes on each side until golden brown.
Step 5: Transfer the browned chicken breasts to a baking dish and bake for 15-20 minutes, or until the internal temperature reaches 165°F (75°C).
Step 6: While the chicken bakes, prepare the mustard-cheddar sauce by combining sour cream, Dijon mustard, and shredded cheddar cheese in a saucepan over medium heat. Stir continuously until the cheese has melted and the sauce is smooth.
Step 7: Season the sauce with salt and pepper to taste. If the sauce is too thick, add a tablespoon or two of water to achieve your desired consistency.
Step 8: When the chicken is cooked, remove from the oven and let it rest for 5 minutes.
Step 9: Serve the chicken whole or sliced, drizzled with the warm mustard-cheddar sauce. Garnish with fresh parsley if desired.

Tips & Variations

For extra flavor, season the flour with garlic powder or paprika before coating the chicken.
You can bake the chicken entirely without frying for a lighter version; just increase the baking time to 25-30 minutes.
Substitute the cheddar cheese with smoked gouda or pepper jack for a different twist on the sauce.
Use gluten-free pretzels and flour to make this recipe suitable for gluten-sensitive diets.

Storage

Store leftover pretzel chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. To reheat, warm the chicken in the oven at 350°F (175°C) until heated through to preserve its crispiness. Gently reheat the sauce on the stovetop or in the microwave, stirring occasionally.

How to Serve

The image shows several golden-brown crispy patties stacked on a white plate, each with a crunchy, textured exterior. A thick, creamy light yellow sauce with black pepper flecks is generously poured over the top, dripping down the sides of the patties. Small pieces of fresh green herbs are sprinkled on the sauce, adding a pop of color. The plate rests on a white marbled surface that adds a clean and bright background to the rich, warm colors of the food. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe ahead of time?

Yes, you can coat the chicken ahead of time and keep it refrigerated for a few hours before cooking. The sauce is best made fresh but can also be prepared and stored separately.

What type of oil is best for frying the chicken?

Use oils with a high smoke point such as canola or vegetable oil to ensure the chicken fries evenly without burning.

Pretzel Chicken with Mustard-Cheddar Sauce Recipe

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★★★★★

4.8 from 753 reviews

Deliciously crispy pretzel-coated chicken breasts served with a creamy, tangy mustard-cheddar sauce. This recipe combines the crunch of pretzels with a rich cheese and mustard sauce for a flavorful meal perfect for dinner.

Author: Ella
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Frying and Baking
Cuisine: American

Ingredients

Scale

Chicken

4 boneless, skinless chicken breasts
2 cups crushed pretzels
1 cup all-purpose flour
2 large eggs
Oil for frying (canola or vegetable)
Salt and pepper to taste

Mustard-Cheddar Sauce

1 cup shredded cheddar cheese
2 tablespoons Dijon mustard
½ cup sour cream
Salt and pepper to taste
1–2 tablespoons water (optional, to adjust sauce consistency)

Garnish (Optional)

Fresh parsley

Instructions

Prep Chicken: Preheat your oven to 400°F (200°C). Start by trimming the chicken breasts and patting them dry to ensure the coating sticks well.
Prepare Coating Stations: Set up three separate bowls—one with flour, the second with whisked eggs, and the third with crushed pretzels to create your breading stations.
Coat Chicken: Dip each chicken breast into the flour first, shaking off any excess. Then dip into the beaten eggs, allowing excess to drip off. Finally, coat the chicken thoroughly in the crushed pretzels, pressing gently to help the pretzels adhere.
Fry Chicken: Heat oil in a large skillet over medium-high heat. Once hot, carefully add the coated chicken breasts. Fry for 3-4 minutes on each side or until each side is golden brown and crispy.
Bake to Finish: Transfer the browned chicken breasts into a baking dish and bake in the preheated oven for 15-20 minutes, or until the internal temperature reaches 165°F (75°C), ensuring they are fully cooked.
Prepare Mustard-Cheddar Sauce: While the chicken bakes, combine sour cream, Dijon mustard, and shredded cheddar cheese in a saucepan over medium heat. Stir consistently until the cheese has melted and the sauce is smooth.
Season the Sauce: Add salt and pepper to taste. If the sauce is too thick, add 1-2 tablespoons of water to thin it to your preferred consistency.
Finish Chicken: Once baked, remove the chicken from the oven and let it rest for 5 minutes to retain its juices.
Serve with Sauce: Slice the chicken if desired, place on plates, and drizzle generously with the warm mustard-cheddar sauce. Garnish with fresh parsley if using.

Notes

Ensure chicken breasts are patted dry before coating for better adhesion of the pretzel crust.
Use a meat thermometer to check the internal temperature to avoid undercooking or overcooking.
Oil should be hot enough to sizzle the chicken immediately but not smoking to prevent burnt crust.
The mustard-cheddar sauce can be adjusted in consistency with water as needed for easier drizzling.
Fresh parsley adds a nice color contrast and a hint of freshness but is optional.

Keywords: pretzel chicken, mustard cheddar sauce, crispy chicken, fried chicken breast, baked chicken, comfort food, easy dinner recipe