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Pretzel Crusted Chicken with Cheddar-Mustard Sauce Delight

Pretzel Crusted Chicken with
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This Pretzel Crusted Chicken with Cheddar-Mustard Sauce is a deliciously crunchy meal, perfect for busy weeknights.

Ingredients

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  • 4 pieces Boneless Skinless Chicken Breasts (Butterflied and flattened)
  • 2 cups Salted Pretzels (Ground into coarse crumbs)
  • 1 teaspoon Paprika (Adjust to taste)
  • 1 teaspoon Salt (To taste)
  • 1 teaspoon Pepper (To taste)
  • 2 large Eggs (Beaten with water)
  • 1/4 cup Vegetable Oil (For frying)
  • 2 tablespoons Butter (Can substitute margarine)
  • 2 tablespoons Flour (Use gluten-free if necessary)
  • 1 cup Milk (Almond milk for dairy-free)
  • 1 cup Sharp Cheddar Cheese (Grated; can substitute pepper jack)
  • 1 tablespoon Whole Grain Mustard (Can swap with Dijon)
  • 1/4 teaspoon Cayenne Pepper (Adjust to spice preference)
  • 1/4 cup Flat Leaf Parsley Leaves (Fresh garnish)
  • 1/2 medium Red Onion (Diced; optional)

Instructions

  1. Butterfly the chicken breasts to an even thickness of about half an inch.
  2. Grind the salted pretzels in a food processor until they resemble coarse crumbs.
  3. Mix the ground pretzel crumbs with paprika, salt, and pepper in a shallow dish.
  4. In another dish, beat the eggs with a splash of water for the egg wash.
  5. Heat vegetable oil in a skillet over medium-high heat until shimmering.
  6. Dip each chicken breast in the egg wash, then coat in the pretzel crumbs and fry for 3-4 minutes on each side.
  7. In a saucepan, melt butter, whisk in flour, then gradually add milk, stirring until thickened.
  8. Stir in cheese, mustard, paprika, and cayenne, seasoning with salt and pepper to taste.
  9. Plate the chicken, drizzle with sauce, and garnish with parsley and onion.

Notes

    Nutrition

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