Description
Pretzel Crusted Chicken offers a wonderfully crunchy twist on classic fried chicken, coated in finely ground salted pretzels for extra flavor and texture. Served with a rich, tangy cheddar-mustard sauce and garnished with fresh parsley and red onion, this quick and easy skillet dish delivers a perfect balance of crispy, cheesy, and savory deliciousness in just 25 minutes.
Ingredients
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)
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
- 1/4 teaspoon cayenne pepper
- Salt and pepper (to taste)
Garnish
- 1/4 cup flat leaf parsley leaves (a generous handful, chopped)
- 1/4 small red onion (finely chopped)
Instructions
- Prepare the Chicken: Butterfly each chicken breast so you have four thin pieces total. Use a mallet to flatten each piece to about 1/4 inch thickness, ensuring they cook evenly.
- Make the Pretzel Coating: Pulse the salted pretzels in a food processor until finely ground. Transfer the crumbs to a shallow dish and mix in ½ teaspoon paprika along with salt and pepper to taste. In a separate shallow dish, beat the eggs with a splash of water for coating.
- Heat the Oil: Preheat a large non-stick skillet over medium-high heat and pour in enough vegetable oil to cover about 1/4 inch of the pan’s surface.
- Coat the Chicken: One piece at a time, dip chicken breasts into the egg mixture, then dredge thoroughly in the pretzel crumb mixture, pressing lightly to adhere.
- Fry the Chicken: Add the coated chicken breasts to the hot oil in a single layer (work in batches if needed). Fry for about 3 to 4 minutes per side until golden brown and cooked through. Remove and drain on paper towels.
- Make the Cheddar-Mustard Sauce: In a saucepan, melt butter over medium heat. Whisk in the flour and cook for one minute to form a roux. Gradually whisk in the milk and simmer for 3-5 minutes until the sauce thickens slightly. Stir in shredded cheddar cheese, whole grain mustard, ½ teaspoon paprika, cayenne pepper, and season with salt and pepper to taste.
- Serve: Plate the pretzel-crusted chicken breasts and drizzle generously with the cheddar-mustard sauce. Garnish with chopped parsley and finely chopped red onion for a fresh, vibrant finish.
Notes
- Ensure the oil is properly heated before frying to achieve a crispy crust without excessive oil absorption.
- Butterflying and pounding the chicken allows for faster, more even cooking.
- Use freshly shredded sharp cheddar for the best melting and flavor in the sauce.
- You can substitute whole grain mustard with Dijon for a slightly different tang.
- Serve with side dishes like steamed vegetables, a fresh salad, or mashed potatoes for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
