Pretzel Chicken with Mustard-Cheddar Sauce
Crispy, crunchy pretzel-crusted chicken meets a smooth, tangy, and rich mustard-cheddar sauce in a symphony of flavors and textures. This dish elevates a simple weeknight meal into a culinary experience, offering a delightful twist on classic breaded chicken. It's an irresistible combination that's both comforting and exciting.
Prep Time
20 minutes
Cook Time
25-30 minutes
Total Time
45-50 minutes
Servings
4 servings
Keywords
Why This Recipe Delivers
- Unforgettable Texture: The pretzel crust offers an exceptional crunch that sets this chicken apart.
- Flavor Explosion: A harmonious blend of savory chicken, salty pretzels, and a creamy, tangy sauce.
- Family-Friendly: A unique and delicious dish that appeals to both adults and children.
- Weeknight Wonder: Relatively quick to prepare and bake, perfect for a busy evening.
- Gourmet Twist: Elevates simple chicken breast into a restaurant-quality meal.
Ingredients
- 4 boneless, skinless chicken breasts, approximately 600-800 grams (1.3-1.7 pounds) total
- 2 cups (approximately 110 grams) coarsely crushed pretzels
- 1 cup (approximately 125 grams) all-purpose flour
- 2 large eggs
- 1 tablespoon (15 ml) Dijon mustard (for egg wash)
- 1 teaspoon (5 grams) garlic powder
- 1 teaspoon (5 grams) onion powder
- Salt to taste
- Freshly ground black pepper to taste
- 1/2 cup (120 ml) milk (for sauce)
- 1 tablespoon (15 ml) Dijon mustard (for sauce)
- 1 teaspoon (5 ml) Worcestershire sauce (for sauce)
- 1/2 cup (approximately 60 grams) shredded sharp cheddar cheese (for sauce)
Instructions
- Preheat your oven to 200°C (400°F). Prepare a baking sheet by lining it with parchment paper, which prevents sticking and makes cleanup a breeze.
- Season the chicken breasts generously with salt, freshly ground black pepper, garlic powder, and onion powder on both sides. This ensures the chicken itself is flavorful even before the pretzel crust is applied.
- Set up your breading station. In a shallow bowl, place the all-purpose flour. In a second shallow bowl, beat the two large eggs until well combined, then whisk in the 1 tablespoon (15 ml) of Dijon mustard; this adds a subtle tang and helps the pretzels adhere. In a third shallow bowl, add the coarsely crushed pretzels. This three-stage process ensures a robust, crispy coating.
- Bread each chicken breast methodically. First, dip the chicken completely into the flour, shaking off any excess. Next, transfer it to the egg mixture, allowing any surplus to drip away. Finally, thoroughly coat the chicken in the crushed pretzels, pressing gently but firmly to ensure maximum adhesion. This careful coating is key to the dish's signature crunch.
- Place the coated chicken breasts onto the prepared baking sheet, ensuring they have enough space between them for even cooking. Bake in the preheated oven for 25-30 minutes, or until the internal temperature of the thickest part of the chicken reaches 75°C (165°F) and the pretzel crust achieves a beautiful golden-brown crispness.
- While the chicken is baking, prepare the Mustard-Cheddar Sauce. In a small saucepan over medium heat, combine the 1/2 cup (120 ml) milk, 1 tablespoon (15 ml) Dijon mustard, and 1 teaspoon (5 ml) Worcestershire sauce. Stir continuously until the mixture is heated through and begins to gently simmer, ensuring all ingredients are well incorporated.
- Gradually add the 1/2 cup (60 grams) of shredded sharp cheddar cheese to the saucepan, stirring constantly until it completely melts and the sauce becomes smooth and luscious. This gradual addition helps prevent clumping. Taste and season with additional salt and pepper if desired. Remove the saucepan from the heat once the sauce reaches your desired consistency.
- Once the pretzel chicken is fully cooked and has reached the safe internal temperature, remove it from the oven. Allow it to rest for a few minutes before serving. Resting allows the juices to redistribute, resulting in more tender and flavorful chicken. Serve immediately with the warm Mustard-Cheddar Sauce drizzled over or on the side for dipping.
Tools You’ll Need
- Baking sheet
- Parchment paper
- 3 shallow bowls (for breading station)
- Whisk or fork
- Small saucepan
- Spatula or spoon
- Meat thermometer
Essential Success Tips
- Crush Pretzels Evenly: Ensure pretzels are coarsely but evenly crushed for consistent texture; a food processor or a Ziploc bag with a rolling pin works well.
- Press Firmly for Adhesion: When coating the chicken with pretzels, press firmly to ensure a thick, even crust that won't fall off during baking.
- Don't Overcrowd the Pan: Give chicken pieces space on the baking sheet to allow for proper air circulation, which helps achieve a truly crispy crust.
- Monitor Internal Temperature: Use a meat thermometer to ensure the chicken reaches 75°C (165°F) for food safety without overcooking and drying out.
- Rest the Chicken: Always let the cooked chicken rest for 3-5 minutes before slicing or serving to keep it juicy and tender.
Professional Cooking Secrets
- Enhance the Egg Wash: For an even richer flavor and deeper color, add a pinch of smoked paprika to the egg and Dijon mixture before coating. This subtle smoky note complements the pretzels beautifully.
- Aged Cheddar for Depth: While shredded cheddar works, opt for a sharp, aged cheddar in the sauce for a more complex and pronounced cheese flavor that truly shines.
- Serve with a Bright Counterpart: To balance the richness of the dish, serve with a fresh, acidic side like a crisp green salad with a lemon vinaigrette or steamed asparagus.
Notes
- Storage: Leftover pretzel chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer to maintain crispness.
- Variations: Experiment with different types of pretzels (e.g., sourdough pretzels for a tangier crust). You can also add a pinch of cayenne pepper to the sauce for a subtle kick.
- Serving Suggestions: Excellent served with roasted vegetables, mashed potatoes, or a simple side salad.
Frequently Asked Questions
Can I air fry the pretzel chicken?
Yes, for an even crispier result, you can air fry the pretzel chicken. Preheat your air fryer to 190°C (375°F) and cook for 15-20 minutes, flipping halfway, or until the internal temperature reaches 75°C (165°F).
How can I make the pretzel crust stick better?
The key is the flour dredge first, which creates a dry surface for the egg wash to adhere to. Then, ensure you press the crushed pretzels firmly onto the chicken from all sides. Don't rush this step!
Can I prepare the sauce in advance?
Yes, the Mustard-Cheddar Sauce can be made up to 2 days in advance and stored in an airtight container in the refrigerator. Gently reheat on the stovetop over low heat, stirring frequently, and add a splash of milk if needed to reach the desired consistency.
Nutrition Facts (Per Serving)
Calories: 480, Protein: 45g, Fat: 25g, Carbs: 38g (Estimates based on typical ingredients and serving size, actual values may vary).
Allergy Information
Contains dairy (milk, cheese), gluten (pretzels, flour), and eggs. For a gluten-free version, use certified gluten-free pretzels and gluten-free all-purpose flour.
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