Description
Pretzel Chicken with Mustard-Cheddar Sauce is a crunchy, flavorful dish featuring juicy chicken breasts coated in crunchy pretzel crumbs, fried to golden perfection and finished in the oven. Served with a creamy, tangy mustard and cheddar cheese sauce, this recipe brings a delightful mix of textures and flavors, perfect for a comforting weeknight dinner.
Ingredients
Scale
For the Chicken
- 4 pieces Chicken breasts
- 1 cup Flour
- 2 large Eggs
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 2 cups Pretzel crumbs
- 1/2 cup Cooking oil
For the Mustard-Cheddar Sauce
- 1 cup Dijon mustard
- 1 cup Shredded cheddar cheese
- 1/2 cup Milk
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for finishing the chicken after frying.
- Set Up Breading Station: Arrange separate bowls with flour, beaten eggs, and pretzel crumbs to coat the chicken evenly.
- Season Chicken: Sprinkle salt and pepper over the chicken breasts to enhance flavor.
- Bread the Chicken: Dredge each chicken breast first in flour, then dip in beaten eggs, and finally coat thoroughly with pretzel crumbs.
- Fry Chicken: Heat cooking oil in a pan over medium heat and fry the coated chicken breasts for 3-4 minutes on each side until golden brown and crispy.
- Bake Chicken: Transfer the fried chicken breasts to a baking dish and bake in the preheated oven for 15-20 minutes to ensure they are cooked through.
- Prepare Sauce: In a saucepan over medium heat, combine Dijon mustard, milk, and shredded cheddar cheese, stirring continuously until the cheese melts and the sauce is smooth and creamy.
- Serve: Place baked pretzel chicken on plates and drizzle generously with the warm mustard-cheddar sauce for a delicious finish.
Notes
- You can use crushed pretzels for the coating or substitute with seasoned breadcrumbs if preferred.
- Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Adjust the amount of Dijon mustard in the sauce according to your taste preference for more or less tanginess.
- Using a meat thermometer helps avoid overcooking and keeps chicken juicy.
- For a lower-fat version, bake the breaded chicken instead of frying, increasing bake time as needed.
