Description
Crispy and flavorful pretzel crusted chicken breasts coated with a crunchy pretzel coating and served with a rich and tangy sharp cheddar mustard sauce, garnished with fresh parsley and red onion. This recipe offers a delicious twist on classic fried chicken, perfect for a comforting yet elegant meal.
Ingredients
Scale
Chicken and Coating
- 2 chicken breasts (boneless and skinless)
- 1 5-ounce bag salted pretzels (about 3 cups)
- ½ teaspoon paprika
- Salt and pepper (to taste)
- 2 eggs
- Vegetable oil (for frying, about 1/4-inch depth)
Cheddar Mustard Sauce
- 2 Tablespoons butter
- 2 Tablespoons flour
- 2 cups milk
- 2 cups sharp cheddar cheese (shredded)
- 2 Tablespoons whole grain mustard
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- Salt and pepper (to taste)
Garnish
- ¼ cup flat leaf parsley leaves (a generous handful, chopped)
- ¼ small red onion (finely chopped)
Instructions
- Prepare Chicken: Butterfly each chicken breast so you have four thin pieces total, then flatten them evenly using a mallet to about 1/4 inch thickness to ensure uniform cooking.
- Make Pretzel Crumbs: Place pretzels in a food processor and grind until fine crumbs form. Transfer crumbs to a shallow dish and combine with paprika, salt, and pepper to taste. In another shallow dish, beat eggs with a splash of water to create an egg wash.
- Heat Oil: Preheat a large non-stick skillet over medium-high heat and add vegetable oil about 1/4 inch deep, heating until hot but not smoking.
- Coat Chicken: Dip each flattened chicken breast into the egg wash, then dredge thoroughly in the pretzel crumb mixture ensuring an even coating.
- Cook Chicken: Fry the coated chicken breasts in the hot oil in a single layer, working in batches if needed. Cook each side for about 3 to 4 minutes until golden brown and cooked through. Remove and drain on paper towels if desired.
- Prepare Sauce: While chicken cooks, melt butter in a saucepan over medium heat. Whisk in flour and cook for one minute to form a roux. Gradually whisk in milk and cook for 3 to 5 minutes until sauce thickens slightly. Stir in shredded cheddar, whole grain mustard, paprika, and cayenne pepper. Season with salt and pepper to taste and cook until cheese melts and sauce is smooth.
- Serve: Plate the pretzel crusted chicken and drizzle generously with the cheddar mustard sauce. Garnish with chopped parsley and finely chopped red onion for a fresh finish.
Notes
- Butterflying and pounding chicken ensures even thickness and quick, even cooking.
- Use salted pretzels as they add both texture and seasoning, but adjust salt in seasoning accordingly.
- Cook chicken in batches to avoid overcrowding the pan and maintain crispiness.
- The cheddar mustard sauce can be made ahead and gently reheated before serving.
- For a spicier kick, increase cayenne pepper slightly in the sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.2 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 150 mg
Keywords: pretzel crusted chicken, crunchy chicken, cheddar mustard sauce, fried chicken, easy dinner, appetizer, American cuisine
