Pretzel Chicken with Mustard-Cheddar Sauce
Crispy pretzel-crusted chicken served with a creamy mustard-cheddar sauce. A flavorful, easy comfort food recipe perfect for weeknight dinners or family meals.
Ingredients
For the Pretzel Chicken:
- 2 large chicken breasts or 4–6 chicken tenders
- 1 ½ cups crushed pretzels
- ½ cup all-purpose flour
- 2 large eggs beaten
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp paprika
- 2 tbsp olive oil for cooking or drizzling
For the Mustard-Cheddar Sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 ½ cups milk
- 1 cup shredded sharp cheddar cheese
- 1 tbsp Dijon mustard
- Salt and pepper to taste
Optional Add-Ins:
- 1 tbsp honey for a sweet twist
- Pinch cayenne pepper for heat
- Fresh parsley for garnish
Instructions
Preheat Oven:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or place a wire rack on top.
Prepare Chicken:
- Slice chicken into even pieces if needed. Season lightly with salt and pepper.
Set Up Breading Station:
- Place flour in one bowl, beaten eggs in another, and crushed pretzels in a third bowl.
Coat the Chicken:
- Dip each piece of chicken into flour, then egg, then press into crushed pretzels until fully coated.
Cook the Chicken:
- Place coated chicken on the baking sheet. Drizzle lightly with olive oil.
- Bake for 20–25 minutes, or until golden and cooked through (internal temp 165°F / 74°C).
Make the Sauce:
- In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
- Slowly add milk, whisking continuously until thickened.
- Stir in cheddar cheese and Dijon mustard until smooth. Season to taste.
Serve:
- Serve chicken warm with mustard-cheddar sauce drizzled on top or on the side.
Notes
- Crush pretzels finely for even coating and better texture.
- Use a wire rack while baking for extra crispiness.
- Do not overcook the chicken to keep it juicy.
- Add honey to the sauce if you prefer a sweeter flavor.
Nutrition
Calories: 520kcalCarbohydrates: 28gProtein: 35gFat: 28g
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