Description
Crispy oven-baked chicken coated in crushed pretzels and served with a creamy, tangy mustard-cheddar sauce for a crunchy and flavorful twist on classic breaded chicken.
Ingredients
- 4 boneless skinless chicken breasts
- 2 cups crushed pretzels
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and black pepper, to taste
- 2 tbsp olive oil or melted butter (for drizzling)
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour (for sauce)
- 1 cup milk
- 1 tbsp Dijon mustard
- 1 tsp yellow mustard
- 1 1/2 cups shredded sharp cheddar cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Season chicken breasts with salt, pepper, garlic powder, and paprika.
- Set up breading stations: flour in one bowl, beaten eggs in another, and crushed pretzels in a third.
- Dredge chicken in flour, dip in eggs, then press into pretzel crumbs to coat evenly.
- Place chicken on baking sheet and drizzle lightly with olive oil or melted butter.
- Bake for 22–25 minutes, or until chicken reaches 165°F (74°C) and coating is golden brown and crispy.
- Meanwhile, make sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook 1 minute.
- Slowly whisk in milk until smooth and slightly thickened.
- Stir in Dijon mustard, yellow mustard, and cheddar cheese until melted and creamy.
- Serve pretzel chicken hot with mustard-cheddar sauce drizzled over or on the side.
Notes
- Use honey mustard instead of Dijon for a sweeter sauce.
- For extra crunch, mix panko breadcrumbs with pretzels in the coating.
- This dish pairs well with roasted vegetables or mashed potatoes.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Baking
- Cuisine: American