Pretzel Chicken with Mustard-Cheddar Sauce

Introduction

Looking for a fun twist on classic crispy chicken? This Pretzel Chicken with Mustard-Cheddar Sauce is crunchy, cheesy, and packed with flavor.

Instead of breadcrumbs, the chicken is coated with crushed pretzels for a salty, golden crust. Pair that with a creamy, tangy mustard-cheddar sauce, and you’ve got a comfort-food dinner that tastes like pub food made at home.

Perfect for weeknights, game day, or whenever you’re craving something indulgent yet easy.

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Ingredients

For the Pretzel Chicken:

• 4 boneless, skinless chicken breasts (pounded to even thickness)
• 2 cups pretzels, finely crushed
• ½ cup all-purpose flour
• 2 large eggs, beaten
• ½ tsp garlic powder
• ½ tsp paprika
• ½ tsp black pepper
• ¼ tsp salt
• 3 tbsp olive oil (or butter) for pan frying

For the Mustard-Cheddar Sauce:

• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 cup milk (whole milk preferred)
• 1 cup sharp cheddar cheese, shredded
• 2 tbsp Dijon mustard
• 1 tsp yellow mustard (for extra tang)
• ¼ tsp cayenne pepper (optional, for heat)
• Salt & black pepper to taste

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Timing

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4

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Step-by-Step Instructions

Step 1 – Prep the Chicken

• Pound chicken breasts to about ½-inch thickness.
• Season lightly with salt, pepper, garlic powder, and paprika.

Step 2 – Dredge in Pretzel Coating

• Place flour in one shallow dish, beaten eggs in another, and crushed pretzels in a third.
• Dredge chicken first in flour, then dip into egg, then press into pretzel crumbs until fully coated.

Step 3 – Cook the Chicken

• Heat olive oil in a large skillet over medium heat.
• Cook chicken for 4–5 minutes per side until golden brown and cooked through (internal temp 165°F / 74°C).
• Transfer to a paper towel–lined plate.

Step 4 – Make the Mustard-Cheddar Sauce

• In a saucepan, melt butter over medium heat.
• Stir in flour and cook for 1 minute to form a roux.
• Gradually whisk in milk until smooth and slightly thickened.
• Reduce heat and stir in cheddar cheese until melted.
• Add Dijon mustard, yellow mustard, cayenne, salt, and pepper. Stir until smooth and creamy.

Step 5 – Serve

• Place chicken on plates, drizzle (or generously smother) with mustard-cheddar sauce, and serve hot.

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Nutrition (per serving, without sides)

• Calories: ~530 kcal
• Protein: 42 g
• Carbs: 32 g
• Fat: 26 g
• Fiber: 2 g

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Tips & Variations

• Make it oven-baked: Place coated chicken on a baking sheet, spray with cooking spray, and bake at 400°F (200°C) for 18–20 minutes.
• Try honey mustard: Swap Dijon for honey mustard in the sauce for a sweeter flavor.
• Add crunch: Mix in panko breadcrumbs with the pretzels for extra crispiness.
• Gluten-free version: Use gluten-free pretzels and flour.

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Serving Suggestions

• Serve with roasted veggies, mashed potatoes, or a fresh green salad.
• Pair with French fries or onion rings for a pub-style vibe.
• Add a drizzle of extra mustard on top for a sharper bite.

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Storage & Reheating

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze chicken (without sauce) for up to 2 months. Thaw overnight before reheating.
• Reheat: Bake at 350°F (175°C) for 10 minutes to restore crispiness. Warm sauce separately on stovetop.

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Conclusion

This Pretzel Chicken with Mustard-Cheddar Sauce takes crispy chicken to the next level with a salty pretzel crust and creamy mustard-cheese sauce. It’s comfort food with a gourmet twist — perfect for family dinners or casual entertaining.

👉 Try it this week and let me know what side dish you paired it with!

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FAQs

Q1: Can I use chicken tenders instead of breasts?
Yes! Just reduce cooking time by a few minutes.

Q2: Can I make the sauce ahead of time?
Definitely — store it in the fridge for up to 3 days and reheat gently before serving.

Q3: What’s the best cheese for this sauce?
Sharp cheddar works best, but you can also mix in Gruyère or Colby Jack.

Q4: Can I air fry the pretzel chicken?
Yes! Air fry at 375°F (190°C) for 12–15 minutes, flipping halfway.

Q5: Do I need to crush pretzels super fine?
Not necessarily — a mix of fine crumbs and small chunks gives the best texture.