Get ready for a fun twist on dinner with Pretzel Chicken! Tender chicken is coated in crunchy pretzel crumbs, making each bite super tasty and exciting.
And the mustard-cheddar sauce? It’s creamy, zesty, and oh-so-yummy! I love pouring it over the chicken, making it a total crowd-pleaser.”
This dish is not just easy to make but also brings smiles to the table. Pair it with your favorite veggies, and you’re set for a delightful meal!
Key Ingredients & Substitutions
Chicken: I suggest using boneless, skinless breasts for this dish. They stay juicy and are easy to work with. If you’re looking for a healthier option, chicken thighs are great too! For a vegetarian alternative, consider using tofu or portobello mushrooms.
Pretzels: The crushed pretzels give a great crunch. If you can’t find pretzels, you can use crushed crackers or panko breadcrumbs for a similar texture. Gluten-free pretzels can also be an excellent substitute if you’re avoiding gluten.
Mustard: Dijon mustard adds a nice tang to the sauce. If you prefer less spice, you can use yellow mustard instead. For a unique flavor twist, try using honey mustard or even a bit of whole grain mustard for texture.
Cheese: Sharp cheddar is my favorite choice for its bold flavor. However, feel free to mix it up with Monterey Jack or Gouda if you prefer something milder or creamier.
How Do I Get the Chicken Super Crispy?
Achieving that perfect crispy coating on your chicken is all about the technique! Here are some friendly tips to help you succeed:
- **Dry the Chicken**: Pat the chicken dry before coating. This helps the batter stick better.
- **Dredge Properly**: Follow the three-step coating process: flour, egg wash, then pretzel crumbs. This layering creates a thicker, crunchier coating.
- **Don’t Skip the Oil**: Lightly spraying or drizzling the chicken with oil before baking helps it brown and crisp up nicely. If frying, use enough oil to submerge the pieces halfway.
- **Avoid Overcrowding**: If baking, give the chicken space on the baking sheet, ensuring they cook evenly and get that perfect crunch.
With these tips and ingredient suggestions, you’re all set to make a delicious Pretzel Chicken with Mustard-Cheddar Sauce that everyone will love! Enjoy your cooking adventure!
Delicious Pretzel Chicken with Mustard-Cheddar Sauce
Ingredients You Will Need:
For the Pretzel Chicken:
- 4 boneless, skinless chicken breasts (or tenders)
- 2 cups pretzels, crushed finely
- 1 cup all-purpose flour
- 2 large eggs
- 1 tablespoon milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Cooking spray or oil for baking/frying
For the Mustard-Cheddar Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup milk (whole or 2%)
- 1/2 cup sharp cheddar cheese, shredded
- 2 tablespoons Dijon mustard
- 1 tablespoon yellow mustard (optional, for extra tang)
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and 20-25 minutes for baking. So, in total, you’ll spend around 40-45 minutes to have a delicious dinner ready! Just let the chicken bake while you whip up that creamy sauce.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This ensures that the chicken gets that perfect crispy exterior. Line a baking sheet with parchment paper or lightly oil it to prevent sticking.
2. Set Up Your Coating Stations:
In one shallow bowl, mix together the flour, garlic powder, onion powder, paprika, salt, and pepper. In another bowl, whisk the eggs and milk together until blended. In a third bowl, place your finely crushed pretzels. Now you’re ready to coat the chicken!
3. Coat the Chicken:
Take each chicken breast and pat it dry with a paper towel. First, dredge the chicken in the seasoned flour, shaking off any excess. Next, dip it into the egg mixture, and then press it firmly into the crushed pretzels to ensure it’s well coated. Place the coated chicken onto the prepared baking sheet.
4. Bake the Chicken:
Lightly spray or drizzle the chicken with cooking oil to help it brown beautifully in the oven. Bake for 20-25 minutes, or until the chicken is cooked through with an internal temperature of 165°F (74°C) and the crust looks golden and crispy. If you prefer frying, heat oil in a pan over medium heat and fry the chicken until golden and cooked through.
5. Make the Mustard-Cheddar Sauce:
While the chicken is baking, it’s time to whip up your sauce! In a small saucepan, melt butter over medium heat. Once melted, gradually stir in the flour and cook for about 1-2 minutes until it’s lightly golden and bubbly. Slowly whisk in the milk, bringing the mixture to a gentle simmer, stirring constantly until it thickens, which should take about 3-5 minutes. Remove the pan from heat and mix in the shredded cheddar cheese until it’s melted and smooth. Finally, add the Dijon mustard, optional yellow mustard, garlic powder, and season with salt and pepper to your taste. Keep this warm over low heat while you finish the chicken.
6. Serve and Enjoy:
Now for the fun part! Plate your crispy pretzel chicken and generously spoon the mustard-cheddar sauce over the top. Garnish with chopped fresh parsley to make it look extra appetizing. This dish pairs wonderfully with your favorite vegetables or potatoes, making for a delightful meal. Enjoy every bite!
This recipe yields a crunchy, flavorful pretzel-coated chicken with a rich, tangy mustard-cheddar sauce, creating a deliciously satisfying dinner that’s sure to impress!
Can I Use Other Types of Chicken?
Absolutely! While boneless, skinless chicken breasts or tenders are great for this recipe, you can also use chicken thighs for a juicier option. Just adjust the cooking time as thighs may take a bit longer to cook through.
What Can I Substitute for Pretzels?
If you don’t have pretzels, you can use crushed crackers, cornflakes, or panko breadcrumbs for a similar crunchy texture. Just keep in mind that each substitution will bring its own flavor!
Can I Prepare the Sauce Ahead of Time?
Yes, you can make the mustard-cheddar sauce ahead of time! Just store it in the refrigerator for up to 3 days. Reheat it gently on the stove, adding a little milk if needed to restore its creamy consistency.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm the chicken in the oven or microwave, and give the sauce a quick stir on the stove until warmed through.