Pretzel Chicken with Mustard-Cheddar Sauce
A delightful twist on traditional chicken recipes with a crunchy pretzel coating and a creamy, tangy mustard-cheddar sauce.
Ingredients
For the Pretzel Chicken
- 4 pieces boneless, skinless chicken breasts
- 2 cups pretzels (regular or unsalted) Crushed to fine crumbs
- 1 cup all-purpose flour Seasoned with garlic powder, onion powder, paprika, salt, and pepper
- 2 large eggs Beaten
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- to taste salt and pepper
- Cooking spray or oil for baking
For the Mustard-Cheddar Sauce
- 1 cup shredded cheddar cheese
- 1/2 cup Dijon mustard
- 1/2 cup heavy cream
- 1 tablespoon honey
- to taste salt and pepper
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease it.
- In a food processor, crush the pretzels into fine crumbs. Transfer the crushed pretzels to a shallow dish.
- In separate shallow bowls, place the flour, beaten eggs, and pretzel crumbs. Season the flour with garlic powder, onion powder, paprika, salt, and pepper.
Breading and Cooking
- Take each chicken breast and first coat it in the flour, shaking off excess. Next, dip it in the egg, allowing any extra to drip off. Finally, press the chicken into the pretzel crumbs, ensuring it's fully coated. Repeat with the remaining chicken breasts.
- Place the breaded chicken on the prepared baking sheet. Lightly spray or drizzle with oil to help it crisp up. Bake for 20-25 minutes, or until the chicken is cooked through and golden brown.
Making the Sauce
- While the chicken bakes, combine cheddar cheese, Dijon mustard, heavy cream, and honey in a saucepan over medium heat. Stir until the cheese has melted and the sauce is smooth. Season with salt and pepper to taste.
- Once the chicken is done, remove it from the oven and let it rest for a few minutes. Serve the pretzel chicken drizzled or dunked in the mustard-cheddar sauce.
Notes
Consider serving with roasted vegetables, salad, mashed potatoes, or coleslaw. If storing leftovers, keep the chicken separate from the sauce to maintain crispiness.