Pretzel Crusted Chicken Deborah
The ultimate crunchy-meets-creamy chicken recipe: a pretzel crust seals in juicy chicken while a tangy mustard cheddar sauce takes every bite over the top.
Equipment
- 1 Mixing bowl used for coating
Ingredients
Pretzel Chicken
- 2 Boneless, skinless chicken breasts about 8-10 oz each
- 4 oz Salted pretzels
- ¼ cup Flour
- ½ teaspoon Garlic powder
- ½ teaspoon Onion powder
- Salt and pepper to taste
- 1 Egg
- Neutral oil for frying vegetable or avocado oil
- Fresh parsley for serving
Cheddar Mustard Sauce
- 1 tablespoon Butter
- 1 tablespoon Flour
- 1 cup 2% Milk
- 1 tablespoon Dijon mustard
- 8 oz Shredded cheddar cheese
Instructions
Instructions
- Butterfly each chicken breast and flatten with a mallet between plastic wrap for even cooking.
- Crush pretzels into mostly fine crumbs using a processor or by hand.
- Mix flour, garlic powder, onion powder, salt, and pepper in one dish. Whisk egg in another. Prep pretzel crumbs in a third.
- Coat chicken in flour, then egg, then press firmly into pretzel crumbs.
- Heat oil to 350°F in a heavy skillet and fry chicken 3-4 minutes per side until golden and cooked through. Keep warm in oven.
- Melt butter, whisk in flour, cook 1 minute. Slowly add milk and mustard, whisk until thick. Stir in cheddar cheese until smooth.
- Season sauce to taste, serve over chicken and garnish with fresh parsley.
Notes
Use quick release to preserve the crust. Store leftovers refrigerated up to 3 days or frozen for later. Reheat gently to maintain texture.