Pretzel Crusted Chicken Recipe

Golden, salty, and irresistibly crunchy, this Pretzel Crusted Chicken delivers all the comfort food vibes with a delicious twist! The tender chicken is coated in a layer of crushed pretzels and fried until shatteringly crisp, then draped in a creamy cheddar-mustard sauce that has everyone swooning at first bite.

Ingredients You’ll Need

This Pretzel Crusted Chicken recipe doesn’t require any fancy ingredients—just everyday staples that work together for big flavor and perfect crunch. Each element is chosen to enhance taste, texture, and that mouthwatering golden color you crave in a chicken dinner!

• Boneless, skinless chicken breasts: Butterflied and pounded thin for tender, juicy results every single time.
• Salted pretzels: The secret to the crunchy, salty crust—use your favorite twists or sticks.
• All-purpose flour: Helps the crust stick and adds a little extra body to your coating.
• Garlic powder & onion powder: Infuse every bite with subtle, savory flavor.
• Salt and pepper: Essential for seasoning both the chicken and the crust.
• Egg: Makes sure the pretzel crumbs hug every inch of chicken.
• Neutral oil (for frying): Go with something like canola or vegetable oil for that golden, crispy finish.
• Fresh parsley: Adds a burst of freshness and color when garnishing.
• Butter: Starts the rich, velvety sauce off right.
• Milk: The base for your cheddar-mustard sauce—whole milk gives extra creaminess.
• Dijon mustard: Adds tang and a little heat to balance the rich cheese.
• Cheddar cheese: Melts into the sauce for that luscious, gooey finish (freshly shredded melts best!).

Variations

This Pretzel Crusted Chicken recipe is endlessly adaptable! Don’t be afraid to get creative—whether you’re adjusting for dietary needs or using what’s in your pantry, there’s a variation to keep everyone happy.

• Gluten-Free Twist: Swap in gluten-free pretzels and a one-to-one gluten-free flour blend for a crave-worthy chicken dinner everyone can enjoy.
• Spicy Kick: Add a pinch of cayenne or smoked paprika to the pretzel crumbs to bring gentle heat and depth.
• Chicken Tenders: Use chicken tenders instead of breasts for snackable, kid-friendly bites (and a quicker cook time!).
• Sauce Swap: Try it with honey mustard, ranch, or a smoky BBQ drizzle if cheddar-mustard isn’t your style.

How to Make Pretzel Crusted Chicken

Step 1: Flatten the Chicken

Butterfly your chicken breasts by slicing them in half horizontally, then place each piece between sheets of plastic wrap. Gently pound the chicken with a mallet until it’s an even thickness—it not only helps the chicken cook faster and more evenly, but also keeps it wonderfully juicy.

Step 2: Crush the Pretzels

Add the salted pretzels to your food processor and pulse until they turn into mostly fine crumbs. Don’t worry if there are a few larger bits—those little chunks add even more crunch!

Step 3: Set Up Your Dredging Stations

Pour the flour, garlic powder, onion powder, salt, and pepper into a shallow bowl and mix well. In a second bowl, beat your egg. In a third, pour out the crushed pretzel crumbs—each step builds a flavorful layer of crust.

Step 4: Coat the Chicken

One at a time, dip each chicken piece first in the seasoned flour (be sure to coat every nook and cranny!), then into the beaten egg, and finally into the pretzel crumbs. Press the crumbs in with your hands to really make them stick—that’s the secret to Pretzel Crusted Chicken with lots of crunch.

Step 5: Fry to Golden Perfection

Heat oil in a heavy skillet (cast iron works beautifully) until it shimmers—around 350ºF. Fry the coated chicken pieces in batches, 3-4 minutes per side, until deeply golden and cooked through. Keep finished pieces warm in a low oven while you cook the rest.

Step 6: Make the Cheddar-Mustard Sauce

In a small saucepan, melt butter and whisk in flour, cooking for a minute. Gradually add milk, then whisk in Dijon mustard. Let it simmer until slightly thickened, then slowly add cheddar cheese, whisking until smooth. Season to taste and remove from heat before it gets too thick.

Step 7: Serve and Enjoy

Plate up your Pretzel Crusted Chicken, spoon over plenty of the warm, silky mustard cheddar sauce, and scatter with freshly chopped parsley. Prepare for applause!

How to Serve Pretzel Crusted Chicken

Garnishes

A sprinkle of fresh chopped parsley makes the dish pop with color and adds a gentle, grassy flavor. If you want extra flair, try a little lemon zest or even a pinch of smoked paprika to finish each plate.

Side Dishes

Pretzel Crusted Chicken is begging for classic comfort sides like buttery mashed potatoes, crispy roasted veggies, or a crisp green salad to balance the richness. For a pub-inspired vibe, serve with fries or homemade slaw on the side!

Creative Ways to Present

Slice the chicken into strips for a fun platter at parties (hello, ultimate finger food!), or tuck a whole piece into a brioche bun with extra sauce for a show-stopping sandwich. You can even plate it over creamy mashed potatoes with a dramatic drizzle of sauce for total dinner envy.

Make Ahead and Storage

Storing Leftovers

Pop any leftover Pretzel Crusted Chicken in an airtight container as soon as it cools. It will stay fresh for up to 3 days in the fridge—but be sure to store the sauce separately for best results!

Freezing

Once cooled, wrap the chicken pieces in foil and tuck them in a freezer-safe bag. They’ll freeze beautifully for up to 2 months—just thaw in the fridge overnight before reheating. (Note: It’s best to freeze without sauce!)

Reheating

For the crispest results, reheat Pretzel Crusted Chicken in a 375ºF oven for 12-15 minutes or until heated through and crunchy again. Avoid nuking in the microwave—unless you love soggy coating!

FAQs

Final Thoughts

If you’re craving comfort food with an irresistibly fun twist, this Pretzel Crusted Chicken will win your heart—and your taste buds! Gather your family, pour on that dreamy cheddar-mustard sauce, and dig in. Don’t be surprised if it becomes your new go-to chicken dinner!

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