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.
Ingredients
Scale
Chicken
- 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)
Dijon Cheddar Sauce
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup milk
- 1 tablespoon Dijon mustard
- 8 oz cheddar cheese (shredded)
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
Nutrition
- Serving Size: 1 piece with sauce (approx. 1 chicken breast quarter, 200g)
- Calories: 460
- Sugar: 3g
- Sodium: 550mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0.3g
- Carbohydrates: 20g
- Fiber: 1.5g
- Protein: 36g
- Cholesterol: 135mg
Keywords: pretzel crusted chicken, crispy chicken recipe, cheddar mustard sauce, pan fried chicken, easy dinner recipes
