Ingredients
- Pretzel Chicken:
- 2 boneless, skinless chicken breasts (8–10 oz each)
- 4 oz salted pretzels
- 1/4 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- 1 egg
- Neutral oil, for frying
- Fresh parsley, chopped (for garnish)
- Mustard Cheddar Sauce:
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup milk
- 1 tablespoon Dijon mustard
- 8 oz shredded cheddar cheese
Instructions
- Butterfly each chicken breast to make 4 thin pieces. Place between plastic wrap and pound evenly with a mallet.
- Pulse pretzels in a food processor until mostly fine with a few small chunks.
- In one shallow bowl, mix flour, garlic powder, onion powder, salt, and pepper. In another, whisk the egg. Place pretzel crumbs in a third bowl.
- Heat 1/2 inch of oil in a heavy skillet over medium-high heat (about 350°F).
- Dredge each chicken piece in flour, then egg, then press into pretzel crumbs.
- Fry chicken in batches, 3–4 minutes per side, until golden and cooked through. Transfer to a cooling rack over a baking tray and keep warm in a low oven.
- For the sauce, melt butter in a saucepan. Whisk in flour and cook 1 minute. Gradually whisk in milk and Dijon mustard. Simmer until slightly thickened. Stir in cheese a handful at a time until melted. Season with salt and pepper to taste.
- Serve chicken hot with sauce spooned over the top. Garnish with fresh parsley.
Notes
- Crush pretzels by hand if you prefer chunkier coating texture.
- Substitute spicy brown mustard for a bolder sauce.
- Keep fried chicken warm in the oven while making the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 362
- Sugar: 2g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 105mg
