Pretzel-Crusted Chicken with Tangy Cheddar Sauce
This Pretzel-Crusted Chicken is a playful twist on classic breaded chicken. Crushed pretzels create a salty, crispy crust while a homemade mustard-cheddar sauce brings creamy, tangy richness. Perfect for dinners, game days, or anytime you want a little crunch with your comfort.
Ingredients
For the Chicken:
- 3 boneless skinless chicken breasts
- 2 cups crushed pretzels
- 1 cup all-purpose flour
- 2 large eggs
- ¼ cup milk
- Salt and pepper to taste
- 2 tablespoons vegetable oil
For the Mustard-Cheddar Sauce:
- 1 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 cup shredded cheddar cheese
- 2 tablespoons Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- Set up three shallow bowls: flour, egg + milk, and crushed pretzels.
- Season chicken with salt and pepper. Dredge in flour, then egg, then pretzels.
- Heat oil in skillet over medium-high. Sear chicken 3–4 minutes per side until golden.
- Transfer to baking sheet. Bake for 15–20 minutes until cooked through (165°F).
- For sauce: In saucepan, melt butter. Whisk in flour; cook 1–2 min.
- See full steps with tips & photos → https://mischacrossing.com/pretzel-crusted-chicken/
Notes
• Crush pretzels finely for better coating.
• Add a pinch of paprika to the flour for extra flavor.
• Leftover sauce is great on veggies or burgers!