Name: Pretzel Crusted Chicken Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 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 depth); Fresh parsley (for serving, minced); 1 tablespoon butter; 1 tablespoon flour; 1 cup milk; 1 tablespoon Dijon mustard; 8 oz cheddar cheese (shredded)

Jump to Recipe

If you’re craving something delightfully crispy yet comforting, this Pretzel Crusted Chicken recipe is going to be your new best friend in the kitchen. Imagine juicy, tender chicken breasts enveloped in a crunchy, golden crust made from crushed salted pretzels, delivering a perfect mix of savory crunch and tender satisfaction with every bite. It’s a simple recipe that transforms everyday ingredients into an impressive dish that’s just as fun to make as it is to eat.

Pretzel Crusted Chicken Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients for Pretzel Crusted Chicken is key to achieving that irresistible combination of crispy texture and rich flavor. Each component plays a special role in bringing this dish to life — from the buttery cheese sauce to the salty, crunchy crust.

Boneless, skinless chicken breasts: the star of the show, providing tender, juicy meat.
Salted pretzels: crushed to create the uniquely crunchy, savory crust.
Flour: helps the coating stick and adds a subtle layer of crispiness.
Garlic powder and onion powder: add a warm, savory depth to the flour mixture.
Salt and pepper: essential for seasoning and enhancing all the flavors.
Egg: acts as the glue that holds the crunchy pretzels to the chicken.
Neutral oil: for frying, ensuring a perfect crispy finish without overpowering flavors.
Fresh parsley: for a fresh, bright garnish that adds color and a mild herbaceous note.
Butter, flour, and milk: combine to make the creamy base of the cheese sauce.
Dijon mustard: gives the cheese sauce a tangy kick that balances the richness.
Cheddar cheese: shredded and melted for that gooey, flavorful topping.

How to Make Pretzel Crusted Chicken

Step 1: Prepare and Flatten the Chicken

Start by butterflying each chicken breast to create thinner, more evenly sized pieces. Then, place each piece between two sheets of plastic wrap and gently pound with a mallet until uniformly flat. This helps the chicken cook evenly and keeps the texture tender and juicy, setting the stage for a perfect crust.

Step 2: Crush the Pretzels

Next, place the salted pretzels in a food processor and pulse until you achieve a mix of fine and slightly larger crumbs. This variety in texture will contribute to a satisfyingly crunchy crust that’s not just dry crumbs but has some delightful chunks for extra bite.

Step 3: Prepare Your Coating Stations

Set up three shallow dishes for dredging: one with a seasoned flour mix (flour, garlic powder, onion powder, salt, and pepper), one with beaten egg, and one with the crushed pretzels. This classic three-step coating process ensures your pretzel crust adheres beautifully and crisps up nicely when fried.

Step 4: Fry the Chicken

Heat about half an inch of neutral oil in a heavy skillet over medium-high heat until it reaches roughly 350ºF. One at a time, dredge the chicken pieces through the flour, egg, and pretzel crumbs, pressing the crumbs gently to stick. Fry the chicken in batches to avoid crowding, about 3-4 minutes per side, until golden, crispy, and cooked through. Place the cooked chicken on a cooling rack set over a baking tray and keep warm in the oven set to the lowest temperature while frying the remaining pieces.

Step 5: Make the Cheddar Mustard Sauce

In a saucepan, melt butter over medium heat, whisk in flour and cook for a minute to form a roux. Gradually whisk in milk and Dijon mustard, cooking until the mixture thickens slightly. Add shredded cheddar cheese in batches, whisking until fully melted and smooth. Season with salt and pepper to taste. This creamy, tangy sauce pairs perfectly with the crunchy pretzel crust for a rich finishing touch.

How to Serve Pretzel Crusted Chicken

Garnishes

Add a sprinkle of freshly minced parsley over the plated Pretzel Crusted Chicken for a pop of green color and a fresh, herbal brightness that lifts the richness of the cheese sauce and the savory crust. It’s a simple touch that makes the dish feel complete and inviting.

Side Dishes

Pair this dish with light and fresh sides to balance out the indulgent chicken. Think vibrant mixed green salads, roasted vegetables, or even a creamy mashed potato to soak up the cheesy sauce. Each of these complements the crunchy texture and rich sauce without overpowering the flavors.

Creative Ways to Present

For an impressive presentation, cut the Pretzel Crusted Chicken into strips and serve on a wooden board with small bowls of extra cheese sauce and mustard for dipping. Alternatively, turn it into a hearty sandwich by layering slices on a toasted bun with crisp lettuce and tomato for a fun twist that’s perfect for casual gatherings.

Make Ahead and Storage

Storing Leftovers

After enjoying your Pretzel Crusted Chicken, store any leftovers in an airtight container in the refrigerator. The crust remains mostly crisp if you reheat it properly, and the cheesy sauce will thicken but can be gently loosened with a splash of milk when reheated.

Freezing

You can freeze cooked Pretzel Crusted Chicken by placing the pieces in a single layer on a baking sheet until frozen solid, then transferring them to a freezer-safe container. Freeze for up to 2 months. Keep the sauce separate and store it in a small airtight container to reheat fresh.

Reheating

To best revive the crunchy exterior, reheat the chicken in a preheated oven at 350ºF for about 10-15 minutes, or until warmed through. Warm the cheese sauce gently on the stove, stirring frequently and adding a bit of milk if needed to loosen it back up.

FAQs

Can I use pretzel sticks instead of pretzel nuggets?

Absolutely! Pretzel sticks can be crushed just as easily and will work just as well for the crust. Just make sure to process them until you have a crumb texture that’s mostly fine with some chunks to keep that satisfying crunch.

Is it possible to bake the Pretzel Crusted Chicken instead of frying?

Yes, baking is an option if you want a lighter version. Coat the chicken as usual and bake it on a parchment-lined baking sheet at 400ºF for about 20-25 minutes, flipping halfway through, until the crust is crispy and chicken is cooked through.

What type of cheese works best for the sauce?

Cheddar cheese is ideal because it melts beautifully and has the perfect balance of sharpness and creaminess that complements the pretzel crust and mustard tang.

Can I prepare the coating stations ahead of time?

While you can mix the flour and seasoning in advance, it’s best to crush the pretzels fresh on the day of cooking to maintain optimal crunch. The egg should be whisked fresh just before dredging the chicken.

How do I know when the chicken is fully cooked?

The chicken pieces should reach an internal temperature of 165ºF. Since the breasts are pounded thin, they cook fairly quickly; the golden crust is a good visual clue alongside using a meat thermometer for certainty.

Final Thoughts

There’s something undeniably satisfying about Pretzel Crusted Chicken — a dish that combines familiar, comforting flavors with a fun and unexpected crunch. Whether you’re cooking for family, hosting friends, or simply treating yourself, this recipe promises a delicious adventure that’s both approachable and impressive. I wholeheartedly encourage you to give it a try and enjoy every crispy, cheesy bite!

Pretzel Crusted Chicken Recipe

★★★★★

4.8 from 18 reviews

Author: Isabella
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Low Salt

Print Recipe

Description

Pretzel Crusted Chicken is a deliciously crispy and flavorful dish featuring tender chicken breasts coated in a crunchy salted pretzel crust, pan-fried to golden perfection, and topped with a creamy Dijon cheddar sauce. A perfect combination of savory crunch and rich, cheesy goodness that elevates weeknight dinners or impresses guests at special occasions.

Instructions

Prepare the chicken: Butterfly each chicken breast to create 4 thinner pieces. Place each piece between two sheets of plastic wrap and pound with a mallet until evenly flattened.
Crush the pretzels: Place the salted pretzels in a food processor and pulse until you get fine crumbs with some larger chunks remaining for texture.
Mix flour coating: In a shallow dish, combine 1/4 cup flour, garlic powder, onion powder, salt, and pepper.
Whisk the egg: In another dish, beat the egg until smooth for dipping.
Set up the pretzel coating: Place the crushed pretzel crumbs in a third dish ready for breading.
Preheat oven and oil: Set oven to its lowest temperature to keep chicken warm. In a heavy skillet (preferably cast iron), heat about 1/2 inch neutral oil to 350°F.
Coat the chicken: Dip each chicken piece first in the flour mixture, then the egg, and finally press into the pretzel crumbs until coated well.
Fry the chicken: Fry the chicken in batches to avoid overcrowding. Cook each side for about 3-4 minutes until crust is golden and chicken is cooked through (internal temperature 165°F). Transfer cooked pieces to a cooling rack over a tray and keep warm in the oven.
Make the sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute without browning. Gradually whisk in milk, then Dijon mustard. Cook, stirring frequently, until slightly thickened. Add shredded cheddar cheese gradually, whisking until melted and smooth. Season to taste with salt and pepper.
Serve: Plate the pretzel crusted chicken and spoon the warm mustard cheddar sauce over the top. Garnish with minced fresh parsley if desired.

Notes

Butterflying the chicken ensures even cooking and a tender texture.
Using salted pretzels adds a nice savory crunch; no need to add extra salt to the coating.
Maintain oil temperature for perfectly crispy crust without greasiness.
Keep fried chicken warm in the oven to serve immediately when all pieces are done.
The Dijon cheddar sauce can be made ahead and gently reheated.
Neutral oil options include canola, vegetable, or peanut oil.
Use a thermometer to check chicken internal temp is 165°F for food safety.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Pan Frying and Baking (for warming)
Cuisine: American