Pretzel Chicken: The Ultimate Pretzel Chicken With Mustard-Cheddar Sauce Recipe
Introduction to Pretzel Chicken
If you’re in the mood for a meal that combines crispy, savory chicken with a creamy, tangy sauce, look no further than this Pretzel Chicken with Mustard-Cheddar Sauce. This dish is not only delicious but also easy to prepare, making it a perfect choice for a weeknight dinner or a special occasion. The crunchy pretzel coating gives the chicken a delightful texture, while the mustard-cheddar sauce adds a rich and flavorful twist. Let’s dive into the details of this mouthwatering recipe!
A Personal Story Behind My Pretzel Chicken Journey
My love for Pretzel Chicken started during a family gathering where my aunt served this dish. The combination of flavors was a hit among all the family members, and I couldn’t resist asking for the recipe. Since then, I’ve made it a tradition to prepare it for gatherings and celebrations. Each time I cook it, I am reminded of those joyful moments shared with family and friends. Now, I want to share this delightful recipe with you!
What Makes This Pretzel Chicken Recipe Special?
This Pretzel Chicken recipe is special for several reasons. First, the use of finely crushed pretzels as a breading creates an irresistible crunch that pairs perfectly with the juicy chicken. Second, the mustard-cheddar sauce is a unique blend of sharp cheddar cheese and zesty mustard, elevating the dish to a new level of flavor. Finally, it’s a versatile recipe that can be customized with your favorite herbs and spices, ensuring that it suits your taste preferences.
The Full Pretzel Chicken Recipe
Ingredients
- 2 boneless, skinless chicken breasts
- 1 5-ounce bag salted pretzels (about 3 cups)
- 1/2 teaspoon paprika
- Salt and pepper (to taste)
- 2 eggs
- Vegetable oil (for frying)
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- 2 cups sharp cheddar cheese (shredded)
- 2 tablespoons whole grain mustard
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 cup flat-leaf parsley leaves (chopped)
- 1/4 small red onion (finely chopped)
Instructions
- Butterfly each chicken breast to create 4 thin pieces. Use a mallet to gently flatten them to about 1/4″ thickness. This helps the chicken cook evenly and stay juicy.
- In a food processor, grind the pretzels until fine. Pour the crumbs into a shallow dish, then mix in the paprika, salt, and pepper. In another dish, beat the eggs with a splash of water to help the coating stick.
- Heat vegetable oil in a large non-stick skillet over medium-high heat. Make sure the oil is hot enough to create a sizzle when the chicken is added.
- Coat each piece of chicken in the beaten egg, then dredge in the ground pretzels, ensuring an even coating. This step is crucial for that perfect crunch!
- Carefully place the pretzel-coated chicken breasts in the hot oil. Cook in a single layer for about 3-4 minutes on each side until golden brown and cooked through. If needed, cook them in two batches to avoid overcrowding the pan.
- For the sauce, melt butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute to create a roux. Gradually add the milk and continue to whisk until the mixture thickens, about 3-5 minutes.
- Stir in the shredded cheddar cheese, whole grain mustard, paprika, and cayenne pepper. Season with salt and pepper to taste. If you want a touch of sweetness, consider adding a bit of honey or maple syrup for extra flavor.
- To serve, place the chicken breasts on a plate, drizzle with the cheddar-mustard sauce, and garnish with chopped parsley and red onion for a fresh touch.
Serving Suggestions and Variations for Pretzel Chicken
This Pretzel Chicken pairs wonderfully with a side of roasted vegetables or a fresh salad. You can also serve it with mashed potatoes or rice to soak up the delicious mustard-cheddar sauce. For variations, try adding different herbs to the pretzel coating or experimenting with different types of mustard in the sauce. You can even make it a family-friendly meal by serving it with homemade fries!
Frequently Asked Questions About Pretzel Chicken
Can I use frozen chicken breasts? Yes, just make sure to thaw them completely before preparing the recipe.
What can I substitute for the cheddar cheese? You can use any cheese you prefer, such as gouda or mozzarella, but cheddar provides a great flavor.
How do I store leftovers? Keep any leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days.
Can I make this dish ahead of time? You can prepare the chicken and sauce in advance, then reheat them together before serving.
Can I bake this instead of frying? Yes! Preheat your oven to 400°F (200°C) and place the coated chicken on a baking sheet. Bake for about 20-25 minutes or until cooked through.

Pretzel Chicken With Mustard-Cheddar Sauce
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 bag salted pretzels (about 3 cups)
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 pieces eggs
- 2 tablespoons vegetable oil for frying
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- 2 cups sharp cheddar cheese (shredded)
- 2 tablespoons whole grain mustard
- 0.5 teaspoon paprika
- 0.25 teaspoon cayenne pepper
- 0.25 cup flat-leaf parsley leaves (chopped)
- 0.25 small red onion (finely chopped)
Instructions
- Butterfly each chicken breast to create 4 thin pieces. Flatten them with a mallet to about 1/4" thickness.
- Grind the pretzels in a food processor until fine. Place the crumbs in a shallow dish, mix in paprika, and season with salt and pepper. In another dish, beat the eggs with a splash of water.
- Heat vegetable oil in a large non-stick skillet over medium-high heat.
- Coat each chicken breast in the egg, then in the ground pretzels.
- Place the pretzel-coated chicken breasts in the hot oil. Cook in a single layer for about 3-4 minutes on each side until cooked through. You may need to cook them in two batches.
- For the sauce, melt butter in a saucepan. Whisk in flour and cook for 1 minute. Add milk and cook until slightly thickened for 3-5 minutes. Stir in cheese, mustard, paprika, and cayenne. Season with salt and pepper.
- Serve the chicken breasts with a drizzle of cheddar-mustard sauce, and sprinkle parsley and red onion on top.