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Pretzel Chicken with Mustard-Cheddar Sauce

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A crispy, golden pretzel-crusted chicken served with a creamy, tangy mustard-cheddar sauce. This dish balances crunchy texture with rich flavor and is perfect for a special yet easy dinner.

Ingredients

4 boneless, skinless chicken breasts

2 cups coarsely crushed pretzels

1 cup all-purpose flour

2 large eggs

1 tablespoon Dijon mustard

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

½ cup shredded cheddar cheese

½ cup milk

1–2 tablespoons butter

1 tablespoon flour (for sauce roux)

Oil for frying (vegetable or canola)

Optional: chopped parsley or pickles for garnish

Instructions

  1. Butterfly or pound chicken breasts to an even ¼–½ inch thickness.
  2. In one bowl, mix flour, garlic powder, onion powder, salt, and pepper. In another, whisk eggs with Dijon mustard. Place crushed pretzels in a third bowl.
  3. Dredge chicken in the flour mixture, then in the egg mixture, and finally press firmly into the crushed pretzels to coat.
  4. Heat about ¼ inch of oil in a skillet over medium-high heat. Cook chicken 3–4 minutes per side until golden brown.
  5. Transfer to a baking sheet and bake at 400°F (200°C) for 10–15 minutes, or until internal temperature reaches 165°F (74°C).
  6. For the mustard-cheddar sauce: melt butter in a saucepan, whisk in flour, and cook 1 minute. Gradually whisk in milk until thickened, remove from heat, and stir in shredded cheddar and Dijon mustard. Season with salt and pepper.
  7. Serve chicken drizzled with mustard-cheddar sauce and garnish if desired.

Notes

To lighten the dish, bake instead of fry—spray lightly with oil and bake at 400°F until crispy.

Try pepper jack or Swiss cheese for a flavor variation.

Reheat chicken in the oven or air fryer for best crispiness.

Make the sauce ahead of time and reheat gently while whisking to keep smooth.

Ensure the chicken reaches 165°F (74°C) for safe cooking.

Nutrition

Find it online: https://justsosavory.com/pretzel-chicken-with-mustard-cheddar-sauce/