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Pretzel Crusted Chicken with Cheddar Mustard Sauce Recipe
Ash Tyrrell

Pretzel Crusted Chicken with Cheddar Mustard Sauce Recipe

I tried this Pretzel Crusted Chicken with Cheddar Mustard Sauce last week, and wow—it's a total flavor explosion! The salty crunch of the pretzel coating wrapped around tender chicken made it feel like a fancy pub dish, right from my kitchen.
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Prep Time 15 minutes
Cook Time 10 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 large chicken breasts – sliced into cutlets for even cooking and tenderness
  • 2 cups salted pretzels – crushed into coarse crumbs; they give the perfect salty crunch
  • 1 tsp paprika – adds warmth and color to the coating
  • Salt and pepper to taste – essential for seasoning every layer
  • 2 eggs – helps the pretzel crumbs stick to the chicken
  • 2 –3 tbsp vegetable oil – for frying the chicken evenly to golden perfection
  • 2 tbsp unsalted butter – base for the creamy sauce
  • 2 tbsp all-purpose flour – thickens the cheese sauce
  • 1 ½ cups whole milk – adds richness and creaminess to the sauce
  • 1 ½ cups sharp cheddar cheese shredded – fresh grated melts smoother and tastes better
  • 2 tbsp whole grain mustard – brings a bold tangy kick
  • ⅛ tsp cayenne pepper – optional but adds a tiny touch of heat
  • 2 tbsp fresh parsley chopped – for a burst of color and freshness
  • ¼ small red onion thinly sliced – garnish with a touch of sharpness

Method
 

  1. First, slice your chicken breasts in half horizontally to create thinner cutlets. This helps them cook faster and stay juicy.
  2. Then, place each piece between plastic wrap and gently pound them until they’re about ¼ inch thick. I do this every time—it guarantees that beautiful golden crust and tender center.
  3. Toss your pretzels into a food processor and pulse until they form chunky breadcrumbs. You don’t want fine dust—texture is key!
  4. Pour the crumbs into a shallow dish and mix in paprika, salt, and pepper. In another shallow bowl, beat your eggs with a splash of water to help everything stick well.
  5. Dip each chicken cutlet into the egg, then press it firmly into the pretzel crumbs. Make sure every inch is coated. Heat oil in a large skillet over medium-high heat. Once hot, cook each piece for 3–4 minutes per side. You’re looking for a deep golden brown and a cooked-through center.
  6. While the chicken is cooking, start the sauce. Melt the butter in a small saucepan. Whisk in the flour and cook for about a minute to get rid of the raw taste.
  7. Slowly pour in the milk while whisking constantly until it thickens. Stir in the shredded cheddar, mustard, cayenne, and a little salt. Keep stirring until smooth, creamy, and irresistible.
  8. Plate your crispy chicken and drizzle the warm cheese sauce generously on top. Sprinkle with chopped parsley and a few red onion slices for color and bite. This meal looks restaurant-level but takes hardly any time. Trust me, every bite is better than the last.

Notes

  • Pound the chicken evenly for the best texture and faster cooking. Uneven chicken leads to uneven doneness.
  • Use freshly grated cheddar – pre-shredded doesn’t melt as smoothly and lacks that bold cheesy punch.
  • Don’t rush the sauce – whisk slowly and constantly to avoid lumps and achieve a silky texture.
  • Keep the oil hot but not smoking – this helps seal the coating and prevents greasy chicken.
  • Rest the chicken on a wire rack, not paper towels. This keeps the bottom from getting soggy.