Pretzel Crusted Chicken Dinner (Print)
Tender chicken in a crunchy pretzel crust, finished with sharp cheddar-mustard sauce for easy, satisfying dinners.
# Ingredients:
→ Chicken
01 -
2 boneless, skinless chicken breasts
→ Coating
02 -
1 5-ounce bag salted pretzels (about 3 cups)
03 -
½ teaspoon paprika
04 -
Salt to taste
05 -
Pepper to taste
06 -
2 eggs
07 -
Splash of water for egg wash
08 -
Vegetable oil for frying
→ Cheddar-mustard sauce
09 -
2 Tablespoons butter
10 -
2 Tablespoons flour
11 -
2 cups milk
12 -
2 cups sharp cheddar cheese, shredded
13 -
2 Tablespoons whole grain mustard
14 -
½ teaspoon paprika
15 -
¼ teaspoon cayenne pepper
16 -
Salt to taste
17 -
Pepper to taste
→ Garnish
18 -
¼ cup flat-leaf parsley leaves, chopped
19 -
¼ small red onion, finely chopped
# Steps:
01 -
Butterfly the chicken breasts, making a total of 4 thin pieces. Flatten with a mallet to uniform thickness, approximately 1/4 inch.
02 -
Grind the pretzels in a food processor until fine. Place crumbs in a shallow dish and mix with paprika, salt, and pepper. In another dish, beat eggs with a splash of water.
03 -
Heat a large non-stick skillet with 1/4-inch vegetable oil over medium-high heat.
04 -
Dip each chicken piece in the egg mixture, then coat with the pretzel crumbs.
05 -
Fry the coated chicken breasts in the hot oil in a single layer, cooking in batches if needed. Cook for 3-4 minutes on each side until golden and cooked through.
06 -
Melt butter in a saucepan. Whisk in flour and cook for 1 minute. Gradually whisk in milk and cook until slightly thickened, about 3-5 minutes. Stir in cheese, mustard, paprika, and cayenne. Season with salt and pepper.
07 -
Drizzle cheddar-mustard sauce over the fried chicken. Garnish with chopped parsley and red onion.
# Notes:
01 -
Ensure chicken is evenly coated in pretzel crumbs for uniform crispiness.
02 -
The sauce thickens further as it cools, so serve immediately after preparation.