Ingredients
Scale
- 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
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!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Bake or Fry
- Cuisine: American