How do you make pretzel chicken with mustard-cheddar sauce?

Start by coating chicken cutlets in crushed pretzels, then bake or fry until crispy. For the sauce, melt butter, whisk in flour, then add milk, sharp cheddar, and Dijon mustard. Pour the warm sauce over the cooked chicken and serve.

Can I bake pretzel-crusted chicken instead of frying?

Absolutely! Bake the coated chicken at 425°F on a rack for 18–22 minutes, flipping halfway through. You’ll get the same delicious crunch with less oil.

What kind of mustard is best for cheddar sauce?

Dijon mustard works best for a creamy, tangy flavor that pairs perfectly with sharp cheddar. You can use yellow or spicy brown for a different taste, but Dijon is my favorite for Pretzel Chicken with Mustard-Cheddar Sauce.

How do I keep the pretzel coating crispy?

Let the breaded chicken rest before cooking, don’t cover after frying or baking, and always place it on a wire rack so air circulates around each piece. This keeps your Pretzel Chicken with Mustard-Cheddar Sauce as crispy as possible.

Pretzel Chicken with Mustard-Cheddar Sauce: 5 Powerful Tips for Ultimate Crunch

Pretzel Chicken with Mustard-Cheddar Sauce: The Ultimate Family Favorite

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Pretzel Chicken with Mustard-Cheddar Sauce features juicy, tender chicken coated in a crunchy pretzel crust and topped with a sharp, creamy mustard-cheddar sauce. This recipe transforms classic comfort food with bold flavors, making it perfect for weeknight dinners or special occasions.

Author: Paula
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Bake or Fry
Cuisine: American

Ingredients

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4 boneless, skinless chicken breasts
2 cups salted pretzels, crushed
1 cup all-purpose flour
2 large eggs
1 tablespoon milk
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
3 tablespoons vegetable oil (for frying)

For the Mustard-Cheddar Sauce:

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup whole milk
1½ cups sharp cheddar cheese, freshly grated
2 tablespoons Dijon mustard
½ teaspoon salt
¼ teaspoon black pepper

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Instructions

Preheat oven to 425°F (220°C). Set a wire rack on a baking sheet and spray with nonstick spray.
Pulse pretzels in a food processor to panko-sized crumbs.
Set up three bowls: flour with garlic powder, paprika, salt, pepper; eggs whisked with milk; and crushed pretzels.
Dredge chicken in flour, dip in egg, then press into pretzels until coated.
Place breaded chicken on the rack and let rest 10 minutes for best crunch.
Drizzle with oil or spray with cooking spray. Bake 18–22 minutes, flipping halfway, until golden and cooked through.
For the sauce: Melt butter in a saucepan, whisk in flour and cook 1 minute. Slowly whisk in milk until smooth.
Add cheddar cheese, Dijon mustard, salt, and pepper. Stir until cheese is melted and sauce is smooth.
Serve hot chicken with a generous drizzle of mustard-cheddar sauce and garnish with fresh chives or parsley.

Notes

For extra-crispy chicken, use a rack and don’t overcrowd.
If frying, use a large skillet with a shallow layer of oil and cook over medium-high heat.
Store leftovers with sauce and chicken separated for best texture.
Try whole-grain mustard or pepper jack cheese for different flavor twists!

Find it online: https://paularecipes.com/pretzel-chicken-with-mustard-cheddar-sauce/