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 (such as vegetable or canola oil)
- Fresh parsley for serving
Sauce
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup milk
- 1 tablespoon Dijon mustard
- 8 oz cheddar cheese, shredded
Instructions
- Prep the Chicken: Butterfly each chicken breast into two thinner pieces, resulting in four total pieces, and place each piece between plastic wrap. Use a mallet to flatten the chicken to an even thickness for uniform cooking.
- Prepare Pretzel Crumbs: Place the salted pretzels in a food processor and pulse until mostly fine crumbs form, with a few larger chunks remaining for texture.
- Mix Dry Ingredients: In a shallow dish, combine flour, garlic powder, onion powder, salt, and pepper to taste. In a separate dish, whisk the egg. Place pretzel crumbs in a third shallow dish.
- Preheat Oil and Oven: Preheat your oven to its lowest setting to keep cooked chicken warm. In a heavy skillet (preferably cast iron), add about 1/2 inch of neutral oil and heat to 350ºF.
- Bread the Chicken: Working with one chicken piece at a time, thoroughly coat with the flour mixture, then dip into the beaten egg, and finally coat generously with the pretzel crumbs. Press crumbs gently to adhere.
- Fry the Chicken: Carefully place chicken pieces into the hot oil in batches to avoid overcrowding. Fry each side for 3-4 minutes until golden and cooked through, flipping halfway. Remove chicken and place on a cooling rack over a baking tray. Keep in the oven to stay warm. Repeat with remaining pieces.
- Make the Mustard Cheddar Sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook continuously for 1 minute. Gradually whisk in milk and Dijon mustard. Cook for a few minutes until the sauce slightly thickens. Add shredded cheddar cheese in handfuls, whisking until melted and smooth. Season with salt and pepper if needed. Avoid overcooking to prevent graininess.
- Serve: Plate the pretzel crusted chicken and generously spoon the mustard cheddar sauce over the top. Garnish with minced fresh parsley for color and freshness.
Notes
- The mustard cheddar sauce should remain slightly thick but not overly thickened to avoid a grainy texture; cook gently and avoid prolonged heating.
- Using a cast iron skillet ensures even heat distribution for frying.
- Butterflying and pounding the chicken ensures even cooking and tenderness.
- Nutrition estimates assume about 1/4 cup of oil is absorbed; actual intake may vary.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: American
