What kind of pretzels work best for the crust?

For the best results with pretzel-crusted chicken, use plain salted hard pretzels. The salt helps build flavor and the hard texture holds up well during cooking. Avoid soft pretzels since they’ll turn soggy when coated and cooked.

Can I bake the chicken instead of frying it and still get a crispy crust?

Yes — you definitely can. To maintain crunch, bake at a higher temperature (about 425°F) and use a wire rack so heat circulates underneath the chicken. You’ll still get the crunchy pretzel coating without deep frying.

How do I keep the pretzel coating from falling off?

Make sure you follow a proper dredging order: flour first, beaten egg next, then crushed pretzels pressed firmly on. Also, pat the chicken dry before coating and don’t flip too soon during cooking — this helps the crust adhere.

Is whole grain mustard better than Dijon in the mustard-cheddar sauce?

It depends on your taste. Whole grain mustard adds texture and a bit of visual interest with mustard seeds, while Dijon gives a smoother, more refined tang. Either works well in the sauce.

Can I make the mustard-cheddar sauce ahead of time?

Absolutely. The sauce can be made in advance and stored in the fridge. When reheating, warm it gently on low heat and whisk until smooth. This helps maintain the creamy texture and ensures it still pairs perfectly with your chicken.

Pretzel Chicken Mustard Cheddar Sauce

Description

Crispy pretzel-crusted chicken topped with a warm, creamy mustard cheddar sauce that brings restaurant-level comfort food straight to your own kitchen table.

Ingredients

Scale

4 boneless, skinless chicken breasts
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1/2 teaspoon paprika
2 cups crushed salted hard pretzels
1/2 cup all-purpose flour
2 large eggs, beaten
2 tablespoons neutral cooking oil (for pan-frying) or cooking spray (for baking)
3 tablespoons unsalted butter (for sauce)
3 tablespoons all-purpose flour (for sauce)
2 cups whole milk
2 cups shredded sharp cheddar cheese
2 tablespoons Dijon or whole-grain mustard
1/2 teaspoon kosher salt, or to taste (for sauce)
1/4 teaspoon black pepper, or to taste (for sauce)
2 tablespoons chopped fresh parsley, for garnish

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Instructions

Pat the chicken breasts dry with paper towels and, if needed, pound them to an even thickness so they cook evenly.
Season both sides of the chicken with kosher salt, black pepper, garlic powder, and paprika.
Place the crushed pretzels in one shallow dish, the flour in a second dish, and the beaten eggs in a third dish to create a breading station.
Dredge each chicken breast in the flour, shaking off any excess, then dip it into the beaten eggs, and finally press it firmly into the crushed pretzels to coat completely.
For pan-frying, heat the neutral oil in a large skillet over medium heat until shimmering; for baking, lightly grease or spray a wire rack set over a sheet pan.
Cook the coated chicken in the skillet for about 4 to 5 minutes per side, or bake at 400°F for 18 to 22 minutes, until the crust is golden brown and the internal temperature reaches 165°F.
Transfer the cooked chicken to a plate or tray and let it rest for a few minutes to help the juices redistribute and the crust set.
While the chicken rests, make the mustard cheddar sauce by melting the butter in a medium saucepan over medium heat.
Whisk the flour into the melted butter and cook for about 1 to 2 minutes, stirring constantly, until the roux smells slightly nutty but is not browned.
Slowly whisk in the milk, a little at a time, until the mixture is smooth and begins to thicken to a silky sauce consistency.
Reduce the heat to low, add the shredded sharp cheddar cheese, and stir until completely melted and smooth.
Stir in the Dijon or whole-grain mustard, then season the sauce with kosher salt and black pepper to taste.
Slice the pretzel-crusted chicken, if desired, and plate it on a warm dish.
Spoon the mustard cheddar sauce over the chicken or serve it on the side in a small ramekin for dipping.
Garnish the chicken with chopped fresh parsley and serve immediately while hot and crispy.

Notes

For the crispiest crust, avoid moving the chicken too early in the pan so the pretzel coating has time to set.
If you prefer a lighter version, bake or air-fry the chicken and use reduced-fat milk and a bit less cheese in the sauce.
You can substitute chicken tenders for the breasts and reduce the cooking time slightly for a kid-friendly, snack-style version.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Pan-Fry or Bake
Cuisine: American

Nutrition

Serving Size: 1 chicken breast with sauce
Calories: 650
Sugar: 3
Sodium: 1150
Fat: 34
Saturated Fat: 14
Unsaturated Fat: 18
Trans Fat: 0
Carbohydrates: 43
Fiber: 2
Protein: 45
Cholesterol: 180