Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1 cup pretzel crumbs (from crushed pretzels)
- 2 large eggs, beaten
- 1 cup milk
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup Dijon mustard
- 2 tbsp butter
- 1 tbsp all-purpose flour (for the sauce)
- 1/2 cup chicken broth
Instructions
- Step 1: In a shallow dish, combine flour, baking powder, salt, pepper, garlic powder, and paprika. In a separate shallow dish, whisk together eggs and milk. In a third shallow dish, place the crushed pretzel crumbs.
- Step 2: Dredge each chicken piece in the flour mixture, then dip in the egg mixture, and finally coat thoroughly in the pretzel crumbs, pressing gently to adhere.
- Step 3: Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Carefully place chicken pieces in the hot oil, ensuring not to overcrowd the pan. Fry for about 5-7 minutes per side, until golden brown and cooked through. Remove chicken from skillet and place on a wire rack to drain excess oil.
- Step 4: While the chicken is cooking, prepare the sauce. Melt butter in a saucepan over medium heat. Whisk in 1 tbsp of flour and cook for 1 minute, stirring constantly. Gradually whisk in chicken broth until smooth. Bring to a simmer, then reduce heat and stir in cheddar cheese and Dijon mustard until melted and smooth.
- Step 5: Serve the pretzel-crusted chicken immediately, drizzled generously with the mustard-cheddar sauce.
Notes
- Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days.
- Reheat leftover chicken in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through, then drizzle with warmed sauce.
- For a fun twist, serve this pretzel chicken with a side of creamy coleslaw or a tangy potato salad to balance the rich flavors.
- To prevent soggy pretzels, ensure your chicken is completely dry before dredging in the pretzel crumbs; patting it with paper towels helps immensely.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American