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Pretzel Chicken With Mustard-Cheddar Sauce featured in an article showcases crispy, golden-brown chicken tenders coated in crushed pretzels and served with a creamy mustard-cheddar dipping sauce.

Pretzel Chicken with Mustard-Cheddar Sauce

This Pretzel Chicken with Mustard-Cheddar Sauce features a crispy, salty pretzel coating on juicy chicken breasts, complemented by a creamy, tangy, and cheesy sauce. It's easy to make, kid-friendly, and perfect for weeknight dinners or casual gatherings.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts
  • 3 cups pretzel twists or sticks, crushed
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 2 tablespoons milk
  • Salt and pepper to taste
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • Olive oil or cooking spray
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 2 cups milk
  • 2 tablespoons Dijon mustard
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1 teaspoon Worcestershire sauce
  • Pinch of cayenne pepper optional

Equipment

  • Meat mallet or rolling pin
  • Plastic wrap or zip-top bag
  • Shallow dishes
  • Large zip-top bag
  • Rolling pin or meat mallet (optional: food processor)
  • whisk
  • baking sheet
  • Oven
  • medium saucepan
  • Spoon
  • Serving plates

Method
 

  1. Pound the chicken breasts to an even 1/2-inch thickness between two sheets of plastic wrap.
  2. Season the chicken breasts with salt and pepper on both sides.
  3. Place the pretzels in a large zip-top bag and crush into coarse crumbs using a rolling pin or meat mallet. Alternatively, use a food processor.
  4. In a shallow dish, combine the crushed pretzels, garlic powder, and paprika. Mix well.
  5. Place the flour in a shallow dish.
  6. In another shallow dish, whisk together the eggs and milk.
  7. Keep the seasoned pretzel crumbs in their shallow dish.
  8. Dredge each chicken breast in the flour, shaking off any excess.
  9. Dip the floured chicken breast into the egg wash, making sure it's fully coated. Let any excess drip off.
  10. Press the chicken breast into the pretzel crumbs, making sure it's completely covered on both sides. Gently press the crumbs into the chicken to help them stick.
  11. Repeat the breading process with the remaining chicken breasts.
  12. Preheat oven to 400°F (200°C).
  13. Lightly grease a baking sheet with olive oil or cooking spray.
  14. Place the breaded chicken breasts on the prepared baking sheet in a single layer.
  15. Bake for 20-25 minutes, or until the chicken is cooked through and the pretzel coating is golden brown and crispy. The internal temperature of the chicken should reach 165°F (74°C).
  16. In a medium saucepan, melt the butter over medium heat.
  17. Whisk in the flour and cook for 1-2 minutes, stirring constantly.
  18. Gradually whisk in the milk, stirring constantly to prevent lumps from forming.
  19. Bring the mixture to a simmer, stirring occasionally, until it starts to thicken (about 5-7 minutes).
  20. Reduce the heat to low and stir in the Dijon mustard, Worcestershire sauce, and cheddar cheese. Stir until the cheese is melted and the sauce is smooth.
  21. Season with salt and pepper to taste. Add a pinch of cayenne pepper if desired.
  22. Place the baked pretzel chicken on a plate and spoon the mustard-cheddar sauce over the top.
  23. Garnish with fresh parsley or chives, if desired.
  24. Serve immediately with your favorite sides.

Notes

Don't overcrowd the pan when baking. Use a meat thermometer to ensure the chicken is cooked through (165°F/74°C). Toast the pretzel crumbs for extra flavor. Add cayenne pepper for a spicy kick. Make it gluten-free by using gluten-free pretzels and flour. Experiment with different cheeses like Gruyere or Monterey Jack. The chicken can be breaded ahead of time and stored in the refrigerator for up to 24 hours. The mustard-cheddar sauce can also be made ahead of time and reheated gently. This recipe also works great with chicken tenders or thighs. Store leftover chicken in an airtight container in the refrigerator for up to 3-4 days. Store the sauce separately. Reheat chicken in the oven at 350°F (175°C) for 10-15 minutes, or until heated through. Reheat the sauce gently on the stovetop.