I still remember the first time I tried a soft pretzel. I was visiting Germany as a kid, and the warm, salty goodness was an explosion of flavor. That memory always pops up when I’m looking for something comforting and satisfying. That’s why I developed this recipe
for Pretzel Chicken with Mustard-Cheddar Sauce. It takes the best parts of that pretzel experience – the salty, chewy crust – and combines it with juicy, perfectly cooked chicken and a creamy, tangy sauce. It’s pure weeknight magic, I promise!Why You’ll Absolutely Love This Recipe
Forget boring chicken dinners. This recipe is a serious upgrade. Here’s what you’re in for:
- Unbelievably Crunchy Chicken: The pretzel crust is seriously addictive. It’s way better than your average breading.
- Creamy, Tangy Sauce: The mustard-cheddar sauce is the perfect complement to the salty chicken. It’s rich, cheesy, and packed with flavour.
- Easy to Make: Despite sounding fancy, this recipe is surprisingly simple and comes together in about 30 minutes.
- Crowd-Pleaser: Seriously, everyone loves this. It’s a hit with kids and adults alike.
- Versatile: You can easily adapt it to your liking (more on that later!).
The Ingredient List – Your Shopping Guide
Let’s get organized! Here’s what you’ll need to make this amazing Pretzel Chicken with Mustard-Cheddar Sauce.
For the Chicken:
- 1.5 lbs Boneless, Skinless Chicken Breasts (about 3 medium-sized)
- 1/2 cup All-Purpose Flour
- 2 teaspoons Paprika
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/4 teaspoon Cayenne Pepper (optional, for a little heat)
- 1 large Egg, beaten
- 1 cup Crushed Pretzel Pieces (firm, not fragile pretzels work best)
- 1/4 cup Panko Breadcrumbs (for extra crunch)
- Salt and Black Pepper to taste
- 2 tablespoons Vegetable Oil, for frying
For the Mustard-Cheddar Sauce:
- 1/4 cup Butter
- 1/4 cup All-Purpose Flour
- 2 cups Milk (whole milk works best for richness)
- 1/4 cup Yellow Mustard (or Dijon, for a sharper flavour)
- 1 cup Shredded Cheddar Cheese (sharp cheddar is delightful)
- 1/4 teaspoon Salt
- 1/8 teaspoon Black Pepper
Step-by-Step Cooking Instructions – Let’s Get Cooking!
Ready to transform your dinner routine? Follow these simple steps to create the ultimate Pretzel Chicken with Mustard-Cheddar Sauce.
Prep the Chicken: Pat the chicken breasts dry with paper towels. This helps the coating stick. Cut them in half horizontally to create thinner cutlets. This cooks faster and makes them more tender. Season both sides with salt and pepper.
Set Up Your Breading Station: This is key for efficient breading.
- In a shallow dish, combine the flour, paprika, garlic powder, onion powder, and cayenne pepper (if using).
- In a second shallow dish, place the beaten egg.
- In a third shallow dish, combine the crushed pretzel pieces and panko breadcrumbs. Mix well.
Breading Time!: Dredge each chicken cutlet first in the flour mixture, shaking off any excess. Then, dip it into the beaten egg, ensuring it’s fully coated. Finally, press the cutlet into the pretzel-panko mixture, making sure it’s evenly coated on both sides.
Cook the Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot (a small piece of pretzel crust should sizzle immediately), carefully add the breaded chicken cutlets (don’t overcrowd the pan – cook in batches if necessary).
Fry to Perfection: Cook the chicken for about 3-4 minutes per side, until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Remove the chicken from the skillet and place it on a plate lined with paper towels to drain excess oil.
Make the Mustard-Cheddar Sauce: While the chicken is cooking, let’s make the sauce. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly to create a roux. This is important to avoid a floury taste.
Build the Sauce: Slowly whisk in the milk, a little at a time, until the roux is fully incorporated and the sauce is smooth. Bring the sauce to a gentle simmer, stirring constantly.
Add the Flavor: Stir in the yellow mustard, cheddar cheese, salt, and pepper. Continue stirring until the cheese is melted and the sauce is smooth and creamy.
Serve & Enjoy!: Place the pretzel-crusted chicken on plates and generously drizzle with the mustard-cheddar sauce.
Tips, Variations, and Serving Suggestions – Take It to the Next Level!
Now that you’ve mastered the basics, let’s explore some ways to personalize this recipe!
- Baking Option: Don’t want to fry? Bake the breaded chicken at 400°F (200°C) for 18-20 minutes, flipping halfway through, until cooked through. It won’t be quite as crispy, but still delicious.
- Spicy Kick: Add an extra pinch of cayenne pepper to the flour mixture or a dash of hot sauce to the mustard-cheddar sauce.
- Different Cheese: Experiment with different cheeses in the sauce! Gruyere, Monterey Jack, or even a blend of cheeses would be fantastic.
- Herb It Up: Add a tablespoon of chopped fresh parsley or chives to the sauce for extra flavor and color.
- Serving Suggestions: This dish is amazing with:
- Roasted Vegetables: Broccoli, Brussels sprouts, or roasted potatoes make a perfect side dish.
- Simple Salad: A light and refreshing salad balances the richness of the chicken and sauce.
- Coleslaw: The tangy flavor contrasts wonderfully with the pretzel crust.
- German Potato Salad: For a truly authentic experience!
(Optional) Nutritional Information (Estimated)
Serving size: 1 chicken breast with sauce
- Calories: Approximately 550-650
- Protein: 35-45g
- Fat: 30-40g
- Carbohydrates: 25-35g
Note: Nutritional information is an estimate and can vary depending on specific ingredients and portion sizes.
Time to Dig In!
So, there you have it – Pretzel Chicken with Mustard-Cheddar Sauce, a guaranteed crowd-pleaser that’s surprisingly easy to make. Don’t be intimidated by the few extra steps – the result is absolutely worth it. I hope you love this recipe as much as I do! Give it a try and let me know what you think in the comments below! Happy cooking!
