Description
This Pretzel Crusted Chicken recipe features juicy, tender chicken breasts coated in crunchy, savory crushed pretzels and pan-fried to golden perfection. Served with a creamy and tangy sharp cheddar-mustard sauce, garnished with fresh parsley and red onion, it’s a delicious and satisfying meal perfect for a quick weeknight dinner or a special occasion.
Ingredients
Chicken and Coating
- 2 chicken breasts (boneless and skinless)
- 1 5-ounce bag salted pretzels (about 3 cups)
- ½ teaspoon paprika
- Salt and pepper (to taste)
- 2 eggs
- Vegetable oil (for frying, about 1/4-inch depth)
Cheddar-Mustard Sauce
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- 2 cups sharp cheddar cheese (shredded)
- 2 tablespoons whole grain mustard
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- Salt and pepper (to taste)
Garnish
- ¼ cup flat leaf parsley leaves (a generous handful, chopped)
- ¼ small red onion (finely chopped)
Instructions
- Prepare the Chicken: Butterfly each chicken breast to create four thin chicken pieces. Place them between sheets of parchment or plastic wrap and gently pound with a mallet until they are uniform in thickness, approximately 1/4 inch thick.
- Make the Pretzel Coating: Place the salted pretzels in a food processor and pulse until finely ground into crumbs. Transfer the crumbs to a shallow dish, then mix in ½ teaspoon paprika. Season with salt and pepper to taste. In a separate shallow dish, beat the eggs with a splash of water to create an egg wash.
- Heat the Oil: Preheat a large non-stick skillet over medium-high heat. Add vegetable oil until it covers about 1/4-inch of the pan.
- Coat the Chicken: Dip each chicken breast in the egg wash, allowing excess to drip off, then press into the pretzel crumb mixture ensuring an even coating on all sides.
- Fry the Chicken: Carefully lay the coated chicken breasts in the hot oil, cooking them in a single layer. If needed, cook in two batches to avoid overcrowding. Fry for about 3 to 4 minutes on each side, or until the coating is golden brown and the chicken is cooked thoroughly.
- Prepare the Cheddar-Mustard Sauce: While the chicken is frying, melt butter in a saucepan over medium heat. Whisk in flour and cook for about 1 minute to form a roux. Gradually whisk in milk and cook until the sauce thickens slightly, about 3 to 5 minutes. Stir in shredded sharp cheddar cheese, whole grain mustard, paprika, and cayenne pepper. Season with salt and pepper to taste.
- Serve: Plate the pretzel-crusted chicken breasts, spoon the warm cheddar-mustard sauce over them, and garnish with chopped parsley and finely chopped red onion for a fresh, colorful finish.
Notes
- Butterflying and pounding the chicken ensures even cooking and tender texture.
- Use salted pretzels as the crumbs provide a perfect balance of crunchy texture with a slight saltiness.
- Adjust spice levels in the sauce by varying the amount of cayenne pepper.
- To keep the chicken crispy, cook in batches without overcrowding the pan.
- Leftover sauce can be reheated gently or used as a dip for vegetables or fries.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
