Pretzel Chicken with Mustard-Cheddar Sauce (Print Version)
# Ingredients:
→ For the chicken
01 -
4 boneless, skinless chicken breasts
02 -
2 cups pretzels, crushed into crumbs
03 -
½ cup all-purpose flour
04 -
2 large eggs
05 -
¼ cup milk
06 -
Salt and freshly ground black pepper
07 -
2 tablespoons vegetable oil
→ For the mustard-cheddar sauce
08 -
2 tablespoons butter
09 -
2 tablespoons all-purpose flour
10 -
1 cup milk
11 -
1 cup sharp cheddar cheese, freshly shredded
12 -
2 tablespoons Dijon mustard
13 -
Salt and freshly ground black pepper to taste
# Instructions:
01 -
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Set up your breading station with three shallow dishes: one with crushed pretzels, one with flour, and one with eggs and milk beaten together.
02 -
Pat the chicken breasts dry with paper towels and season both sides with salt and pepper. If the chicken breasts are very thick, you can pound them to an even thickness for more consistent cooking.
03 -
Take each chicken breast and dredge it first in the flour, shaking off any excess. Next, dip it into the egg mixture, allowing extra to drip off. Finally, press it firmly into the crushed pretzels, making sure it's evenly coated on all sides.
04 -
Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the pretzel-crusted chicken breasts and cook until golden brown, about 3-4 minutes per side. You're just looking for color here – the chicken will finish cooking in the oven.
05 -
Transfer the browned chicken to your prepared baking sheet and place in the preheated oven. Bake for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
06 -
While the chicken bakes, make your sauce. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes until it forms a light golden paste (this is your roux).
07 -
Gradually pour in the milk while whisking continuously to prevent lumps from forming. Keep whisking until the mixture thickens enough to coat the back of a spoon and comes to a gentle simmer.
08 -
Reduce the heat to low and add the shredded cheddar cheese, stirring until completely melted and smooth. Stir in the Dijon mustard and season with salt and pepper to taste. Keep the sauce warm over low heat, stirring occasionally.
09 -
When the chicken is done, remove it from the oven and let it rest for 3-5 minutes. This helps keep the juices inside. Serve each chicken breast with a generous drizzle of the warm mustard-cheddar sauce over top.
# Notes:
01 -
You can use any type of pretzels - regular salted, sourdough, or even flavored varieties for different taste profiles.
02 -
For extra flavor, try adding herbs like dried thyme or garlic powder to your pretzel coating.
03 -
If you're not a fan of mustard, you can simply make a classic cheese sauce by omitting the Dijon.