Pretzel Crusted Chicken Recipe
Crisp on the outside, delightfully tender inside, and topped with a luscious cheddar-mustard drizzle, Pretzel Crusted Chicken is that magical meal that makes dinner feel like a special event. The salty crunch from pretzel crumbs gives every bite a playful twist on classic breaded chicken, while the creamy cheese sauce pulls it all together with a tangy punch. If you’re searching for a dinner that’s both homey and just fancy enough to impress, this is the recipe to try!
Ingredients You’ll Need
Let’s talk ingredients: nothing complicated, just a handful of essentials that work together to make Pretzel Crusted Chicken so irresistible. Each of these adds a layer of flavor, a pop of color, or that perfect golden crunch you can’t get anywhere else.
- Chicken breasts: Boneless and skinless, these allow for quick cooking and soak up all that flavor with ease.
- Salted pretzels: Crushed pretzels become a crunchy, salty coating that’s miles above the ordinary bread crumb.
- Paprika: A dash of smoky warmth that’s subtly spicy and deepens flavor in both the chicken and cheese sauce.
- Salt and pepper: Essential for bringing out the best in both your chicken and your sauce; don’t skimp!
- Eggs: Help the pretzel crust stick by acting as a tasty glue—add a splash of water for even better coverage.
- Vegetable oil: Frying in just enough oil keeps the crust beautifully crisp without being greasy.
- Butter: Brings richness and flavor when starting your sauce—always use real butter if you can!
- Flour: Thickens the cheese sauce to just the right creamy consistency.
- Milk: Whole milk adds lushness; you can use 2% in a pinch, but it won’t be quite as velvety.
- Sharp cheddar cheese: Freshly shredded melts better and gives the sauce its bold, cheesy personality.
- Whole grain mustard: Adds pop, tang, and texture—don’t swap it out for basic yellow if you can help it!
- Cayenne pepper: Delivers a stealthy, gentle heat that balances the richness of the cheese.
- Flat leaf parsley: Chopped fresh, it lightens up the plate and adds that just-picked vibrancy.
- Red onion: Finely diced, this sharp, sweet garnish gives a fresh crunch and color to every serving.
How to Make Pretzel Crusted Chicken
Step 1: Prep and Flatten the Chicken
Start by butterflying each chicken breast so you end up with four thin, even pieces. With a meat mallet, gently pound each one until it’s about a quarter-inch thick. Uniform thickness means each piece will cook evenly and stay juicy inside the crispy shell.
Step 2: Crush Pretzels and Set Up Dredging Stations
Pop the pretzels into your food processor and pulse until you have fine crumbs, almost like coarse sand. Pour them into a shallow dish, stir in paprika, and give the mixture a hit of salt and pepper. In a separate bowl, beat your eggs with a splash of water—this helps everything coat smoothly later.
Step 3: Heat the Oil
Choose a large non-stick skillet and pour in just enough vegetable oil to cover the bottom, about a quarter-inch deep. Warm it over medium-high heat until shimmering. This temperature ensures that the Pretzel Crusted Chicken will cook through while becoming perfectly golden and crunchy.
Step 4: Bread the Chicken
One by one, dip each chicken breast in the beaten eggs, then transfer straight into the crushed pretzel mixture, pressing gently so every inch is covered. Place them on a tray while you finish the rest—don’t be afraid to really pack on that crust.
Step 5: Fry the Pretzel Crusted Chicken
Set the coated pieces in the hot oil in a single layer, cooking in batches if needed. Fry for 3 to 4 minutes per side, resisting the urge to move them too early! Flip once they’re golden and crispy, then continue cooking until done throughout. Drain briefly on paper towels as you prep the sauce.
Step 6: Make the Cheddar-Mustard Sauce
In a saucepan, melt butter and stir in flour, cooking just a minute to form a roux. Slowly whisk in the milk, allowing the mixture to thicken for 3 to 5 minutes. Stir in shredded cheddar, whole grain mustard, the rest of the paprika, cayenne, salt, and pepper. Let everything melt together into a velvety, tangy, cheesy sauce.
Step 7: Plate and Garnish
Arrange the Pretzel Crusted Chicken on plates, then generously drizzle each with the cheddar-mustard sauce. Sprinkle over plenty of chopped fresh parsley and a scattering of finely chopped red onion to finish it with color and aromatic freshness.
How to Serve Pretzel Crusted Chicken
Garnishes
Sprinkle your Pretzel Crusted Chicken with freshly chopped parsley and vibrant red onion—the contrast of colors and flavors makes the dish come alive. A little extra pretzel crumble or even a few pickled jalapeños on top can add extra crunch and a pop of heat for any spice lovers at your table.
Side Dishes
This chicken pairs beautifully with just about anything—think creamy mashed potatoes or a crisp green salad for balance. For some fun, serve it alongside roasted Brussels sprouts or sweet potato fries for a play of sweet, salty, and crunchy at every bite.
Creative Ways to Present
Cut Pretzel Crusted Chicken into strips for a party platter, or serve on a bed of greens as a hearty salad. Try tucking slices into a soft pretzel bun with extra sauce for an unforgettable sandwich, or serve over cheesy grits for a comforting Southern twist.
Make Ahead and Storage
Storing Leftovers
Let any extra Pretzel Crusted Chicken cool completely, then transfer to an airtight container. Keep in the fridge for up to 3 days. Store the cheese sauce separately to keep the crust from getting soggy.
Freezing
You can freeze cooked, cooled chicken portions for up to two months. Wrap each piece individually in foil, then seal in a freezer bag to preserve that crunchy coating. The sauce is best made fresh, though a quick reheat works in a pinch.
Reheating
For best texture, reheat Pretzel Crusted Chicken in a 400°F oven for 10 minutes or until hot and crisp. To warm up the sauce, gently reheat on the stove or in the microwave, stirring often.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless skinless thighs work well—just trim excess fat and flatten them so they cook evenly like breasts. The thighs might need a couple extra minutes in the pan.
Do I need to use a food processor for the pretzels?
A food processor makes things quick, but you can also crush the pretzels in a zip-top bag using a rolling pin or heavy pan until you get fine crumbs.
Is there a gluten-free option?
Absolutely! Use your favorite gluten-free pretzels and swap the all-purpose flour in the sauce for a gluten-free blend or cornstarch.
Can I bake the Pretzel Crusted Chicken instead of frying?
You can! Arrange the breaded chicken on a parchment-lined baking sheet, spray lightly with oil, and bake at 425°F for about 20 minutes, flipping once for even browning.
What’s the best way to re-crisp leftovers?
A quick stint in a hot oven (or even an air fryer) will bring the crunch right back, much better than the microwave, which tends to soften the crust.
Final Thoughts
Pretzel Crusted Chicken is pure comfort and guaranteed to spark smiles at the table. With its craveable crunch and creamy, tangy sauce, this is the kind of recipe that’ll quickly earn a spot among your favorites—so give it a try and watch it disappear!
Print
Pretzel Crusted Chicken Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: None
Description
Enjoy a delicious twist on classic chicken with this Pretzel Crusted Chicken recipe. Crispy pretzel-coated chicken breasts served with a creamy cheddar-mustard sauce – a perfect combination of crunchy and creamy flavors.
Ingredients
For the Pretzel Crusted Chicken:
- 2 chicken breasts (boneless and skinless)
- 1 5-ounce bag salted pretzels (about 3 cups)
- ½ teaspoon paprika
- Salt and pepper (to taste)
- 2 eggs
- Vegetable oil (for frying)
For the Cheddar-Mustard Sauce:
- 2 Tablespoons butter
- 2 Tablespoons flour
- 2 cups milk
- 2 cups sharp cheddar cheese (shredded)
- 2 Tablespoons whole grain mustard
- ½ teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 cup flat leaf parsley leaves (chopped)
- 1/4 small red onion (finely chopped)
Instructions
- Prepare the Chicken: Butterfly and flatten the chicken breasts.
- Coat with Pretzel Crumbs: Grind pretzels, mix with seasonings, and coat chicken.
- Fry the Chicken: Cook coated chicken in oil until crispy.
- Make the Cheddar-Mustard Sauce: Prepare a creamy sauce with cheese, mustard, and spices.
- Serve: Drizzle sauce over cooked chicken and garnish with parsley and onions.
Notes
- Ensure pretzels are finely ground for a crispy coating.
- Adjust cayenne pepper amount based on spice preference.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying, Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg
Keywords: Pretzel Crusted Chicken, Chicken Recipe, Cheddar-Mustard Sauce, Pretzel Coating
