Pretzel Chicken with Mustard-Cheddar Sauce
Pretzel Chicken with Mustard-Cheddar Sauce is a fun twist on crispy chicken that’s coated in crunchy, salty pretzel crumbs instead of breadcrumbs. The outside is perfectly crispy while the inside…
Tip: save now, cook later.Pretzel Chicken with Mustard-Cheddar Sauce is a fun twist on crispy chicken that’s coated in crunchy, salty pretzel crumbs instead of breadcrumbs. The outside is perfectly crispy while the inside stays juicy and tender. The mustard-cheddar sauce adds a creamy, tangy kick that pairs so well with the salty pretzel coating.
I love making this dish for a special family dinner when I want something a little different but still comforting. The sauce is my favorite part—it’s super easy to whip up and gives the chicken such a tasty boost. Plus, it’s great for dipping any leftover pretzel pieces you might break off!
Whenever I serve this, I like to pair it with simple sides like roasted veggies or a fresh salad to balance out the rich flavors. It’s always a hit because the crunchy pretzel crust and smooth sauce combo keeps everyone coming back for seconds. If you want to impress with minimal effort, this is definitely the recipe to keep on hand.
Key Ingredients & Substitutions
Chicken: Boneless, skinless breasts work well for even cooking, but thighs add juiciness. I sometimes swap with turkey cutlets for a leaner option.
Pretzels: Use crunchy salted pretzels for that signature salty crust. If you can’t find pretzels, crushed salted crackers or seasoned breadcrumbs work fine.
Cheddar Cheese: Sharp cheddar gives the sauce a nice tang. You can use a milder cheddar or even a gouda for a creamier sauce.
Mustard: Dijon and yellow mustard blend well to balance heat and sweetness. If Dijon is too strong, just use yellow mustard or spicy brown mustard.
How Do You Get the Chicken Coating Super Crispy and Even?
Coating the chicken evenly and keeping it crunchy can be tricky. Here’s how to nail it:
- Pat chicken dry to remove moisture; this helps the coating stick better.
- Dredge in flour first to create a base layer for the egg to cling to.
- Dip in beaten egg, then press firmly into crushed pretzels, ensuring full coverage, especially the edges.
- Use a wire rack to rest coated pieces before frying; this lets the coating set.
- Fry in hot oil (around 350°F) so the crust crisps quickly without absorbing much oil.
- Flip gently and cook until golden on both sides, then drain on paper towels to keep crispy.
Equipment You’ll Need
- Large skillet or frying pan – perfect for frying the chicken evenly and getting that crispy crust.
- Rolling pin or food processor – handy for crushing the pretzels into coarse crumbs quickly.
- 3 shallow bowls – for the flour mix, egg wash, and pretzel crumbs; makes the breading process smooth.
- Wire rack – lets the coated chicken rest without getting soggy before frying.
- Small saucepan – for making the mustard-cheddar sauce with easy stirring and heat control.
- Whisk – helps keep the sauce smooth and lump-free as you cook it.
Flavor Variations & Add-Ins
- Swap chicken breasts for pork chops—pretzel crust adds great crunch and pairs well with mustard-cheddar sauce.
- Add cooked crumbled bacon to the sauce for a smoky, rich boost.
- Mix in chopped jalapeños or cayenne pepper to the cheese sauce for a little heat.
- Top the chicken with a sprinkle of fresh chives or green onions instead of parsley for a mild onion flavor.
Pretzel Chicken with Mustard-Cheddar Sauce
Ingredients You’ll Need:
For the Pretzel Chicken:
- 4 boneless, skinless chicken breasts (or thighs)
- 2 cups crushed pretzels (about 5 oz)
- 1 cup all-purpose flour
- 2 large eggs
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp black pepper
- 1 tsp salt
- Vegetable oil or canola oil for frying
- Fresh parsley and rosemary for garnish (optional)
For the Mustard-Cheddar Sauce:
- 1 cup shredded sharp cheddar cheese
- 2 tbsp butter
- 1 tbsp all-purpose flour
- 1 cup milk (whole or 2%)
- 2 tbsp Dijon mustard
- 1 tsp yellow mustard
- ¼ tsp garlic powder
- Salt and pepper to taste
- Pinch of crushed red pepper flakes (optional)
How Much Time Will You Need?
Total time: about 35-40 minutes. You’ll spend roughly 10 minutes prepping the chicken and crust, 10-12 minutes frying the chicken until perfectly golden, and about 10 minutes making the creamy mustard-cheddar sauce. Everything comes together quickly for a delicious meal!
Step-by-Step Instructions:
1. Prepare the Pretzel Crust:
Put the pretzels inside a zip-top bag and crush them into coarse crumbs using a rolling pin or food processor. Transfer the crushed pretzels into a shallow dish for easy coating.
2. Mix the Flour Coating:
In another shallow dish, mix together the flour, garlic powder, smoked paprika, salt, and black pepper.
3. Beat the Eggs:
In a third shallow bowl, beat the eggs until smooth — this helps hold the crust on the chicken.
4. Bread the Chicken:
Pat the chicken dry with paper towels. First, dredge each piece in the seasoned flour, shaking off any extra. Then dip it into the beaten eggs. Finally, press the chicken firmly into the crushed pretzels so it’s fully coated. Set the coated chicken on a wire rack to rest briefly.
5. Fry the Chicken:
Heat about ½ inch of oil in a large skillet over medium heat until hot (about 350°F or when a breadcrumb sizzles on contact). Carefully fry the chicken for 4 to 5 minutes on each side, until the crust is golden brown and the chicken reaches an internal temperature of 165°F. Remove the chicken and set it on a paper towel-lined plate to drain excess oil.
6. Make the Mustard-Cheddar Sauce:
In a small saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1–2 minutes until bubbly and lightly golden to make a roux. Slowly whisk in the milk, stirring constantly until the sauce thickens enough to coat the back of a spoon, about 3–5 minutes.
Remove the pan from heat and stir in the shredded cheddar cheese until smooth. Add the Dijon mustard, yellow mustard, garlic powder, salt, pepper, and a pinch of crushed red pepper flakes if you like a little heat. Adjust seasonings to your taste.
7. Serve and Enjoy!
Place the crispy pretzel chicken on a plate and spoon plenty of the creamy mustard-cheddar sauce over it. Garnish with fresh parsley and rosemary if you want a fragrant, pretty touch. This dish is perfect with roasted vegetables, mashed potatoes, or a crisp salad for a complete meal.
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken in the fridge overnight before breading and frying. Pat the chicken dry well to help the coating stick.
How Can I Make This Recipe Gluten-Free?
Swap the all-purpose flour with a gluten-free flour blend and use gluten-free pretzels. Make sure your mustards and other ingredients are also gluten-free.
Can I Bake the Pretzel Chicken Instead of Frying?
Absolutely! Preheat the oven to 425°F (220°C). Place the breaded chicken on a greased baking sheet and bake for 20-25 minutes, flipping halfway through, until golden and cooked through.
What’s the Best Way to Store Leftovers?
Store leftover chicken and sauce separately in airtight containers in the fridge for up to 3 days. Reheat gently in the oven or on the stovetop to keep the crust crisp and sauce creamy.