Description
Crispy Pretzel Chicken with Tangy Mustard-Cheddar Sauce is a weeknight win! My easy recipe delivers crunchy chicken and a cheesy, zesty sauce.
Ingredients
Scale
- Crispy Chicken Components:
- 1.5 lbs boneless, skinless chicken breasts, sliced 1/2-inch thick
- 2 cups pretzel twists, crushed
- 1/4 cup all-purpose flour
- 2 large eggs, whisked
- Tangy Mustard-Cheddar Sauce Essentials:
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 1/2 cups sharp cheddar cheese, freshly shredded
- 2 tablespoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- Flavor Boosters & Pantry Staples:
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
- For Serving & Garnish:
- Fresh parsley, chopped, for garnish
Instructions
- Prep the Chicken: First things first, let’s get that chicken ready for its crunchy coat. Grab your boneless, skinless chicken breasts and slice them horizontally to about half an inch thick. You want them pretty even so they cook at the same rate. Next, set up your dredging station: one shallow dish with the flour, another with the whisked eggs, and a third with those gloriously crushed pretzel crumbs. This is where I usually make a mess, honestly, pretzel dust everywhere! Just embrace the chaos, hon.
- Coat the Chicken: Now for the fun part! Take each chicken piece and dredge it in the flour, shaking off any excess. Then, dip it into the whisked eggs, letting any extra drip off. Finally, press it firmly into the crushed pretzels, making sure it’s completely coated. You really want to get those crumbs to stick! I always press a little extra on the edges. Lay the coated chicken on a plate, trying not to let them touch. I’ve had oops moments where they stick together and tear when I try to separate them. Patience is key here.
- Cook the Pretzel Chicken: Time to get crispy! Heat about 2 tablespoons of oil (I use olive oil) in a large skillet over medium-high heat. Once it’s shimmering, carefully place a few pieces of your Pretzel Chicken with Mustard-Cheddar Sauce into the pan, making sure not to overcrowd it. This is a critical step for crispiness! Cook for 3-5 minutes per side, until they’re golden brown and cooked through. I love the smell of the pretzels toasting, it’s just so inviting. Transfer the cooked chicken to a wire rack to keep it crisp while you make the sauce.
- Start the Mustard-Cheddar Sauce: Now for the star of the show! In the same skillet (no need to clean it, those little bits of flavor are good!), melt the butter over medium heat. Once it’s bubbly, whisk in the 3 tablespoons of flour. Cook, stirring constantly, for about 1-2 minutes until it forms a pale golden paste. This is your roux, and honestly, don’t rush it. You want to cook out that raw flour taste. It should smell a little nutty, a good sign you’re doing it right.
- Finish the Tangy Cheddar Sauce: Gradually whisk in the whole milk, a little at a time, until the sauce is smooth and thick. Bring it to a gentle simmer, then reduce the heat to low. Stir in the shredded sharp cheddar cheese, Dijon mustard, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Keep stirring until the cheese is completely melted and the sauce is smooth and creamy. Taste it! Does it need more salt? A little more Dijon? This is your sauce, make it perfect for you.
- Serve Your Pretzel Chicken with Mustard-Cheddar Sauce: Alright, almost there! Plate your beautifully crispy Pretzel Chicken, then generously spoon that warm, tangy Mustard-Cheddar Sauce right over the top. If you’re feeling fancy, sprinkle with some fresh chopped parsley. The aroma right now is just incredible – a mix of crispy, cheesy, and a little zesty. I swear, this dish always makes me feel like a kitchen wizard, even after my pretzel-dust mishaps. Enjoy it while it’s hot and the sauce is perfectly melty!