Ingredients
Chicken and Coating
- 2 boneless, skinless chicken breasts
- 1 5-ounce bag salted pretzels (about 3 cups)
- ½ teaspoon paprika
- Salt and pepper to taste
- 2 eggs
- Vegetable oil for frying (about ¼ inch in skillet)
Cheddar-Mustard Sauce
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- 2 cups sharp cheddar cheese, shredded
- 2 tablespoons whole grain mustard
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- Salt and pepper to taste
Garnish
- ¼ cup flat-leaf parsley leaves, chopped (a generous handful)
- ¼ small red onion, finely chopped
Instructions
- Prepare the Chicken: Butterfly each chicken breast to create two thinner pieces, giving you a total of four thin chicken breasts. Use a meat mallet to flatten them to a uniform thickness of about ¼ inch for even cooking.
- Make the Pretzel Crumbs: Place the salted pretzels in a food processor and pulse until they become fine crumbs. Transfer the crumbs to a shallow dish and mix in the paprika. Season with salt and pepper to taste.
- Prepare Egg Wash: In another shallow dish, beat the eggs with a splash of water to create an egg wash for coating the chicken.
- Heat the Oil: Preheat a large non-stick skillet over medium-high heat and add about ¼ inch of vegetable oil, allowing it to get hot enough for frying.
- Coat the Chicken: One at a time, dip each chicken breast in the egg wash, then press it into the pretzel crumb mixture to coat thoroughly on all sides.
- Fry the Chicken: Place the coated chicken breasts carefully into the hot oil in a single layer. Cook for about 3 to 4 minutes on each side, frying in batches if necessary, until the chicken is cooked through and the crust is golden and crispy.
- Make the Cheddar-Mustard Sauce: While the chicken is cooking, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute to form a roux. Gradually whisk in the milk and cook, stirring constantly, until the sauce thickens slightly, about 3 to 5 minutes. Remove from heat and stir in the shredded cheddar cheese, whole grain mustard, paprika, and cayenne pepper. Season with salt and pepper to taste.
- Serve: Plate the crispy pretzel-crusted chicken breasts, drizzle generously with the cheddar-mustard sauce, and sprinkle chopped parsley and finely chopped red onion over the top for a fresh, vibrant finish.
Notes
- How to Make Ahead & Store: Store leftover chicken in an airtight container in the refrigerator. Reheat in a 350°F oven for about 20 minutes or in an air fryer to maintain crispiness. Keep the cheese sauce separate and reheat gently in the microwave or on the stovetop.
- Variations: For a different twist on the cheese sauce, try pepper jack cheese for a spicy nacho flavor or Swiss cheese with thyme and black pepper. Alternatively, swap the cheddar sauce for a honey mustard sauce if you prefer less cheese.
- Breading Alternatives: Replace pretzels with crushed tortilla chips for a tortilla chip crust or use panko or seasoned breadcrumbs for a different texture.
- Chicken Options: Use chicken tenders instead of breasts and serve them with the cheese sauce for dipping.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish - Chicken
- Method: Frying
- Cuisine: American
