Description
This Pretzel Crusted Chicken recipe offers a crispy and flavorful twist on a classic chicken dish, featuring crunchy salted pretzels as the coating. Served with a rich and tangy mustard cheddar sauce and garnished with fresh parsley, it’s a satisfying meal perfect for a weeknight dinner or a special occasion.
Ingredients
Chicken and Coating
- 2 boneless, skinless chicken breasts (about 8-10 oz each)
- 4 oz salted pretzels
- 1/4 cup flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- 1 egg
- Neutral oil for frying (such as canola or vegetable oil)
Mustard Cheddar Sauce
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup milk
- 1 tablespoon Dijon mustard
- 8 oz shredded cheddar cheese
- Fresh parsley, minced, for serving
Instructions
- Prepare the Chicken: Butterfly each chicken breast to create 4 thinner pieces. Then, place the pieces between plastic wrap and gently flatten them with a mallet to ensure even thickness for uniform cooking.
- Prepare the Coating: Process the salted pretzels in a food processor until they turn into fine crumbs. In a separate dish, combine the flour, garlic powder, and onion powder. Whisk the egg in another dish. Set the pretzel crumbs in a third dish for easy dredging.
- Coat and Fry the Chicken: Season the chicken pieces with salt and pepper. Dip each piece first into the flour mixture, then into the egg wash, and finally coat thoroughly with the pretzel crumbs. Heat a sufficient amount of neutral oil in a skillet over medium heat. Fry the chicken pieces until they are golden brown and cooked through, approximately 4-5 minutes per side. Remove and drain on paper towels.
- Make the Mustard Cheddar Sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute to form a roux. Gradually add the milk while whisking to avoid lumps. Stir in the Dijon mustard, then slowly incorporate the shredded cheddar cheese until melted and the sauce is smooth and slightly thickened.
- Serve: Plate the pretzel crusted chicken pieces and generously spoon the mustard cheddar sauce over the top. Garnish with freshly minced parsley before serving for a bright, fresh finish.
Notes
- You can substitute pretzel crumbs with crushed, salted crackers if pretzels are unavailable.
- Ensure oil is at the correct temperature to avoid greasy chicken; too low and it will absorb oil, too high and the crust may burn before the chicken cooks through.
- The mustard cheddar sauce can be prepared ahead and gently reheated before serving.
- For an extra crispy coating, double dip the chicken pieces by repeating the egg and pretzel crumb step.
