Pretzel Chicken with Mustard-Cheddar Sauce Recipe
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.
- 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
