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Pretzel Crusted Chicken

Crispy Pretzel Crusted Chicken That Will Blow Your Mind

This Pretzel Crusted Chicken brings a delightful crunch and creamy richness, perfect for quick weeknight meals.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 pieces
Course: Chicken
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Boneless, Skinless Chicken Breasts
  • 2 cups Crushed Pretzels or panko breadcrumbs for a different texture
  • 1 teaspoon Paprika
  • 1/2 teaspoon Cayenne Pepper adjust for heat preference
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 2 large Eggs beaten
  • 1/4 cup Vegetable Oil for frying
  • 2 tablespoons Butter for frying
For the Cheese Sauce
  • 2 tablespoons All-Purpose Flour
  • 1 cup Milk whole or skim
  • 1 cup Sharp Cheddar Cheese or substitute with pepper jack or Swiss
  • 2 tablespoons Whole Grain Mustard standard mustard can substitute
For the Garnish
  • 2 tablespoons Fresh Parsley chopped
  • 1/4 cup Red Onion finely chopped

Equipment

  • Skillet
  • food processor
  • Meat Mallet
  • mixing bowls
  • Shallow Dish

Method
 

Step-by-Step Instructions
  1. Prepare the Chicken: Butterfly the chicken breasts in a zip-top bag and pound to ½ inch thickness.
  2. Process the Pretzels: Pulse crushed pretzels in a food processor until coarse, then transfer to a shallow dish.
  3. Season the Breading: Mix paprika, salt, and pepper into the pretzel crumbs.
  4. Prepare the Egg Wash: Beat the eggs with a splash of water until frothy.
  5. Heat the Oil: In a skillet, heat vegetable oil to ¼ inch deep over medium-high heat.
  6. Coat the Chicken: Dip chicken in egg wash, then in seasoned pretzel crumbs, coating well.
  7. Fry the Chicken: Fry coated chicken for 3-4 minutes on each side until golden brown and cooked through.
  8. Make the Cheese Sauce: Melt butter, whisk in flour, then add milk and stir until thickened.
  9. Add Cheese and Mustard: Stir in cheddar cheese and mustard until melted and creamy.
  10. Serve and Garnish: Plate chicken, drizzle with cheese sauce, and garnish with parsley and red onion.

Nutrition

Serving: 1pieceCalories: 400kcalCarbohydrates: 25gProtein: 30gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 300mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.

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