Pretzel Chicken with Mustard-Cheddar Sauce
Pretzel Chicken with Mustard-Cheddar Sauce is a fun twist on classic chicken that brings a crispy pretzel crust together with a tangy, cheesy dipping sauce. The salty crunch of the…
By Emily
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Pretzel Chicken with Mustard-Cheddar Sauce is a fun twist on classic chicken that brings a crispy pretzel crust together with a tangy, cheesy dipping sauce. The salty crunch of the pretzels on the outside contrasts perfectly with the tender, juicy chicken inside. The mustard-cheddar sauce adds just the right punch of flavor without overpowering the dish.
I love making this recipe on busy weeknights because it feels special but is surprisingly simple to prepare. Coating the chicken in crushed pretzels is a neat trick that makes it taste like you spent hours in the kitchen, even when you haven’t. I usually double the mustard-cheddar sauce because it’s so good, and everyone always asks for extra on the side.
Serving this with a fresh green salad or some steamed veggies makes for a meal that’s crunchy, creamy, and really satisfying without being too heavy. It’s one of those dishes that’s great for sharing at dinner parties or just for a comforting family meal. I find that kids especially love the crunch and the cheesy sauce, so it’s become a favorite in my house!
Key Ingredients & Substitutions
Chicken breasts: Using boneless, skinless chicken breasts gives a mild flavor and tender texture. You could try chicken thighs for juicier meat, but adjust cooking time accordingly.
Crushed pretzels: They add a salty crunch to the coating. If you don’t have pretzels, crushed cornflakes or panko breadcrumbs mixed with a pinch of salt make good alternatives.
Mustard & cheddar cheese: Dijon mustard adds tanginess, and sharp cheddar brings bold flavor to the sauce. Yellow mustard adds extra zest but is optional. For cheese, any good melting cheese like Colby Jack or Monterey Jack will work if cheddar isn’t available.
Milk & butter: Whole milk gives a creamy sauce texture. You can use 2% milk or even half-and-half for extra richness. Butter is key for the roux to thicken the sauce.
How Do You Get the Pretzel Coating Crispy and Well-Adhered?
Here’s the secret to a crunchy crust that sticks well:
- Pat the chicken dry before dredging so coatings stick better.
- Set up three stations: flour with spices, beaten eggs, then crushed pretzels.
- Dip the chicken in flour first to create a dry surface, then egg to act as glue, and finally press it into the pretzels for a thick coating.
- Press the pretzels firmly on both sides to ensure they stick during cooking.
- Cook in a hot pan with enough oil to cover the bottom. Avoid crowding so the pieces crisp up rather than steam.
These steps will give you that satisfying crunchy bite every time!
Equipment You’ll Need
- Large skillet – perfect for frying chicken evenly and getting that crispy crust.
- Three shallow bowls – for flour, egg wash, and crushed pretzels to make coating easy and organized.
- Whisk – great for mixing the mustard-cheddar sauce until smooth and lump-free.
- Small saucepan – ideal for gently melting butter and cooking the sauce without burning.
- Sharp knife and cutting board – helps you slice chicken breasts into even strips for quick cooking.
- Meat thermometer (optional) – handy to ensure chicken reaches safe internal temp without overcooking.
Flavor Variations & Add-Ins
- Use ground turkey or chicken thighs instead of breasts for a juicier, richer flavor.
- Swap sharp cheddar for pepper jack cheese in the sauce to add a mild spicy kick.
- Add finely chopped fresh herbs (like thyme or rosemary) to the pretzel crust for extra aroma.
- Mix in cooked spinach or roasted red peppers into the mustard-cheddar sauce to boost veggies.
Pretzel Chicken with Mustard-Cheddar Sauce
Ingredients You’ll Need:
For the Pretzel Chicken:
- 4 boneless, skinless chicken breasts
- 2 cups crushed pretzels (about 5 oz)
- 1 cup all-purpose flour
- 2 large eggs
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- 3 tbsp olive oil or vegetable oil (for frying)
For the Mustard-Cheddar Sauce:
- ¼ cup unsalted butter
- 2 tbsp all-purpose flour
- 1 cup milk (whole milk preferred)
- 1 tbsp Dijon mustard
- 1 tbsp yellow mustard (optional, for extra tang)
- 1½ cups sharp cheddar cheese, shredded
- Salt and pepper, to taste
- Pinch of cayenne pepper or chili flakes (optional, for heat)
Garnish:
- Fresh chopped parsley
- Red pepper flakes (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, 10 minutes to cook the chicken, and another 5 minutes to make the sauce. Altogether, plan for around 25-30 minutes from start to finish, making it perfect for a quick and tasty dinner.
Step-by-Step Instructions:
1. Prepare the Chicken:
Pat the chicken breasts dry and slice each breast crosswise into strips about 1 to 1.5 inches wide. This helps the chicken cook evenly and faster. Set aside.
2. Set Up Dredging Stations:
In one shallow bowl, mix the flour with garlic powder, smoked paprika, salt, and pepper. In a second bowl, beat the eggs well. In a third bowl, place the crushed pretzels.
3. Coat the Chicken:
Take each chicken strip and first dip it into the seasoned flour, shaking off any excess. Then dip it into the beaten eggs, letting excess drip off. Finally, press the strip firmly into the crushed pretzels until fully coated. Place coated strips on a plate ready for cooking.
4. Cook the Chicken:
Heat the oil in a large skillet over medium-high heat until shimmering. Add the pretzel-coated chicken strips in a single layer, making sure not to overcrowd the pan. Cook for about 3-4 minutes on each side, until golden brown and cooked through (internal temperature should reach 165°F or 74°C).
5. Make the Mustard-Cheddar Sauce:
In a small saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes to create a roux, stirring constantly so it doesn’t burn. Slowly whisk in the milk, making sure no lumps form. Continue cooking until the sauce thickens slightly.
Remove from heat and stir in the Dijon mustard, yellow mustard if using, shredded cheddar cheese, salt, pepper, and cayenne or chili flakes if desired. Stir until smooth and cheesy.
6. Serve and Enjoy:
Arrange the crispy pretzel chicken strips on a plate and drizzle them generously with the mustard-cheddar sauce. Sprinkle with fresh chopped parsley and some red pepper flakes if you like a bit of heat. Serve warm with extra sauce on the side for dipping.
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken in the refrigerator overnight before slicing and coating. Pat the chicken dry well to help the coating stick better.
Can I Bake Instead of Frying the Pretzel Chicken?
Absolutely! Preheat your oven to 400°F (200°C). Place coated chicken strips on a greased baking sheet and bake for about 20-25 minutes, flipping halfway, until golden brown and cooked through.
How Should I Store Leftovers?
Store any leftover chicken and sauce separately in airtight containers in the fridge for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of milk to the sauce if it thickens too much.
What Can I Serve with Pretzel Chicken?
This dish goes great with simple sides like a fresh green salad, roasted vegetables, or mashed potatoes to balance the crunchy, cheesy flavors.
