Ingredients
Pretzel Chicken
- 2 boneless, skinless chicken breasts (about 8-10 oz each)
- 4 oz salted pretzels
- 1/4 cup flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- 1 egg
- Neutral oil for frying (about 1/2 inch in skillet)
- Fresh parsley, for serving
Mustard Cheddar Sauce
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup milk
- 1 tablespoon Dijon mustard
- 8 oz cheddar cheese, shredded
Instructions
- Prepare the Chicken: Butterfly each chicken breast into two thinner pieces, making four pieces total. Place a piece of chicken between two sheets of plastic wrap and flatten evenly with a mallet to uniform thickness for even cooking.
- Crush Pretzels: Place salted pretzels in a food processor and pulse until mostly fine crumbs with some chunkier bits remain for texture.
- Prepare Coating Stations: In one shallow dish, mix flour, garlic powder, onion powder, salt, and pepper. In a second dish, whisk the egg. Place the crushed pretzels in a third dish.
- Heat Oil: Preheat oil in a heavy skillet (preferably cast iron) to approximately 350ºF, using about 1/2 inch depth.
- Coat the Chicken: Dip each chicken piece first into the seasoned flour mixture, coating completely, then into the beaten egg, and finally press into the pretzel crumbs to adhere well.
- Fry the Chicken: Fry the coated chicken pieces in the hot oil in batches to avoid overcrowding. Cook for 3-4 minutes per side, or until golden and cooked through. Remove and place on a cooling rack set over a baking tray in the oven set to the lowest temperature to keep warm.
- Make the Sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring continuously. Gradually whisk in milk and mustard, cooking until slightly thickened. Add shredded cheddar a handful at a time, whisking until smooth. Adjust seasoning with salt and pepper as needed.
- Serve: Plate the pretzel crusted chicken and generously spoon the mustard cheddar sauce over the top. Garnish with minced fresh parsley if desired.
Notes
- Butterflying and pounding the chicken ensures even cooking and tender texture.
- Using a cast iron skillet helps maintain consistent oil temperature for frying.
- Keep cooked chicken warm in a low oven to maintain crispiness before serving.
- Adjust the thickness of the sauce with milk as needed for preferred consistency.
- Fresh parsley adds color and a fresh note but is optional.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: American
