Crispy Pretzel Chicken with Tangy Mustard-Cheddar (Print Version)

Get crispy pretzel chicken with a creamy, tangy mustard-cheddar sauce! A comforting, easy weeknight meal with a fun twist. You'll love this family favorite.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American Comfort
Dietary: N/A

# Ingredients:

→ Crunchy Coating

01 - 3 cups crushed pretzels
02 - 1/2 cup all-purpose flour
03 - 2 large eggs, lightly beaten

→ Chicken & Dairy Base

04 - 4 boneless, skinless chicken breasts (6-8 oz each)
05 - 2 tbsp unsalted butter
06 - 1/2 cup whole milk

→ Sauce Superstars

07 - 1 cup sharp cheddar cheese, freshly shredded
08 - 2 tbsp Dijon mustard
09 - 1 tsp Worcestershire sauce

→ Flavor Enhancers

10 - 1 tsp garlic powder
11 - 1/2 tsp onion powder
12 - Salt and black pepper, to taste

# Instructions:

01 - First things first, let's get that chicken ready. Grab your four chicken breasts and pat them super dry with paper towels – this is crucial for the coating to stick, trust me. If they're too thick, butterfly them horizontally so they're about half an inch thick. This ensures even cooking and maximum pretzel coverage! Now, set up your dredging station: one shallow dish with the flour seasoned with a pinch of salt and pepper, another with your beaten eggs, and a third with those gloriously crushed pretzels. It'll look a little messy, but that's part of the fun, right?
02 - Working one at a time, dredge each chicken breast in the seasoned flour, shaking off any excess. Then, dip it into the beaten eggs, letting any extra drip off. Finally, press it firmly into the crushed pretzels, making sure to coat every single nook and cranny. Really get in there, pressing those pretzel bits on! Place the coated chicken on a wire rack set over a baking sheet. This little trick keeps the bottom from getting soggy. Pop it into the fridge for at least 15-20 minutes. Honestly, this chilling step is a game-changer; it helps the pretzel coating adhere beautifully, preventing those sad, bare spots after cooking.
03 - While your chicken is chilling, preheat your oven to 400°F (200°C). You'll want to bake it, not fry it, for that perfect crisp without all the extra oil. Arrange your chilled pretzel-coated chicken on a lightly greased baking sheet or the same wire rack you used earlier. Bake for about 20-25 minutes, flipping halfway through, until the chicken is cooked through and that pretzel crust is golden brown and incredibly crispy. I love how the kitchen starts to smell like a giant, savory pretzel at this point – it's heavenly!
04 - While the chicken bakes, let's get saucy! In a medium saucepan, melt the 2 tablespoons of unsalted butter over medium heat. Once it's shimmering, whisk in the 2 tablespoons of flour to create a roux. Let it cook for about a minute, stirring constantly, until it smells a little nutty – this gets rid of that raw flour taste. Slowly, and I mean *slowly*, whisk in the whole milk until the mixture is smooth and starts to thicken. Don't rush this part, or you'll end up with lumps, and nobody wants a lumpy sauce, right?
05 - Once your sauce is thick and bubbly, reduce the heat to low. Now, stir in your freshly shredded sharp cheddar cheese, Dijon mustard, Worcestershire sauce, garlic powder, onion powder, and a good pinch of salt and pepper. Keep stirring gently until the cheese is completely melted and the sauce is smooth, creamy, and gloriously golden. Taste it! Does it need more salt? A little more mustard for tang? This is your sauce, friend, make it perfect for *you*. I always taste and adjust here; it's where the magic happens!
06 - Once the chicken is out of the oven, golden and crunchy, let it rest for a couple of minutes. This helps the juices redistribute, keeping your chicken moist. Now, the grand finale! Place a piece of that incredible pretzel chicken on a plate and generously spoon that warm, tangy mustard-cheddar sauce right over the top. You'll see the steam rise, smell the rich cheese and mustard, and know you've created something truly special. Sometimes I sprinkle a little fresh parsley on top for color, but honestly, it’s perfect as is. Get ready for that crunch and creamy deliciousness!

# Notes:

01 - Don't skip the chilling step for the chicken; it really helps the pretzel coating stick.
02 - Make sure to shred your own cheddar cheese for the sauce; pre-shredded can make it grainy.
03 - Use whole milk for the sauce for the best creamy texture and rich flavor.
04 - A sprinkle of fresh chives or parsley makes the dish look extra special and adds a fresh bite.

# Tools You'll Need:

01 - Baking sheet
02 - wire rack
03 - shallow dishes
04 - whisk
05 - medium saucepan
06 - tongs

# Nutrition Facts (Per Serving):

Calories: 480
Total Fat: 28g
Total Carbohydrate: 25g
Protein: 35g

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