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 deep)
- 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 to create four thinner pieces. Place each piece between two sheets of plastic wrap and pound with a mallet until the thickness is even, about 1/2 inch.
- Crush the pretzels: Place the salted pretzels in a food processor and pulse until mostly fine crumbs with a few larger pieces remain for texture.
- Mix dry coating: In a shallow dish, combine the flour, garlic powder, onion powder, salt, and pepper.
- Prepare wet coating: In a separate shallow bowl, whisk the egg thoroughly.
- Set pretzel crumbs: Transfer the crushed pretzels into a third shallow dish for coating.
- Preheat oven: Set your oven to its lowest temperature to keep cooked chicken warm later.
- Heat the oil: Pour about 1/2 inch of neutral oil into a heavy skillet or cast iron pan and heat to approximately 350°F (175°C).
- Coat the chicken: Dip each chicken piece first in the flour mixture, coating thoroughly, then in the beaten egg, and finally press into the pretzel crumbs to adhere well.
- Fry the chicken: Carefully place the coated chicken pieces in the hot oil without overcrowding. Cook for 3 to 4 minutes on one side, then flip and cook an additional 3 minutes or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through. Remove and transfer to a wire rack set over a baking tray; keep warm in the oven while frying the remaining pieces.
- Make the sauce: In a saucepan, melt butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux. Gradually whisk in the milk and Dijon mustard, cooking until the sauce thickens slightly. Stir in the shredded cheddar cheese a handful at a time until smooth and melted. Season with salt and pepper to taste, being careful not to overcook to avoid graininess.
- Serve: Plate the pretzel crusted chicken and generously spoon the mustard cheddar sauce on top. Garnish with freshly minced parsley for color and freshness.
Notes
- The mustard cheddar sauce is meant to be creamy but not very thick; avoid cooking it too long to prevent it from becoming grainy.
- Use a wire rack to drain excess oil from the chicken and keep it crisp while warming in the oven.
- The neutral oil for frying can be vegetable, canola, or peanut oil—choose one with a high smoke point for best results.
- Nutrition estimates account for about 1/4 cup oil absorbed during frying, which may cause slight overestimation of fat content.
- Butterflied chicken ensures even cooking and thinner pieces to achieve crispness without drying out.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: American
