The first time I made Pretzel Chicken with Mustard-Cheddar Sauce, my husband couldn't stop raving about it. There's something magical about that crispy, salty pretzel coating paired with the creamy, tangy sauce.
My daughter calls it "fancy chicken nuggets," and honestly, she's not wrong. This recipe turns ordinary chicken into something restaurant-worthy, and it's easier than you'd think.
Why You'll Love This Pretzel Chicken with Mustard-Cheddar Sauce
This is one of those chicken dinner recipes that looks impressive but comes together in under 40 minutes. You get juicy chicken breasts coated in crunchy pretzel crumbs, fried to golden perfection, then smothered in a creamy cheddar mustard sauce. It's comfort food at its finest and a total crowd-pleaser.
My sister tried it at a family dinner and immediately asked for the recipe. Kids love the crispy coating, and adults can't get enough of that tangy sauce.
Jump to:
- Why You'll Love This Pretzel Chicken with Mustard-Cheddar Sauce
- What You'll Need
- How to Make Pretzel Chicken with Mustard-Cheddar Sauce
- Aliana's Top Tip
- Ingredient Substitutions & Variations
- Storage & Reheating Instructions
- What to Serve With Pretzel Chicken with Mustard-Cheddar Sauce
- FAQs About Pretzel Chicken with Mustard-Cheddar Sauce
- More Recipes You'll Love
- Related
- Pairing
- More DINNER
What You'll Need
Simple ingredients come together to make this pretzel crusted chicken with cheddar mustard sauce absolutely unforgettable. Most of what you need is already in your pantry or easy to grab at the store.
Main Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 pounds), pounded thin
- 3 cups mini pretzels, finely crushed
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and black pepper to taste
- Vegetable oil for frying
- Fresh parsley for garnish
For the Mustard-Cheddar Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup shredded sharp cheddar cheese
- 3 tablespoons Dijon mustard
- 1 tablespoon honey
- Salt and pepper to taste
Optional Extras
You can add a pinch of cayenne to the pretzel coating for some heat, swap regular pretzels for honey wheat pretzels for extra sweetness, or use chicken tenders instead of breasts for quicker cooking. Some folks in my family like to add a splash of hot sauce to the mustard sauce.
The full instructions are right in the recipe card below.
How to Make Pretzel Chicken with Mustard-Cheddar Sauce
Prep the Chicken
Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness, about half an inch. This helps them cook evenly and stay juicy. Season both sides with salt and pepper. My mom always said the secret to tender chicken is getting it all the same thickness.
Set Up Breading Station
Grab three shallow bowls. Put the flour mixed with garlic powder and paprika in the first bowl. Whisk the eggs and milk together in the second bowl. Crush the pretzels until they're fine crumbs and put them in the third bowl. This pretzel crusted chicken setup makes the coating stick perfectly.
Bread the Chicken
Dredge each chicken breast first in the flour, shaking off any excess. Dip it into the egg mixture, letting any extra drip off. Finally, press it into the pretzel crumbs, making sure both sides are completely coated. The key is pressing firmly so those crunchy bits really stick.
Q: Can I bake pretzel chicken instead of frying?
Yes! Place the breaded chicken on a greased baking sheet and bake at 400°F for 20 to 25 minutes, flipping halfway through. It won't be quite as crispy as fried, but it's a lighter option and still delicious with that honey mustard pretzel chicken flavor.
Fry Until Golden
Heat about half an inch of oil in a large skillet over medium heat. Once the oil is shimmering, carefully add the chicken breasts. Fry for 4 to 5 minutes per side until the coating is deep golden brown and the chicken reaches 165°F inside. Don't crowd the pan or the coating won't get crispy. Drain on paper towels.
Make the Sauce
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about a minute until it smells toasty. Slowly pour in the milk while whisking constantly to avoid lumps. Once it thickens, stir in the cheddar cheese, Dijon mustard, and honey. Season with salt and pepper. This cheddar mustard sauce is what makes the whole dish unforgettable.
Plate and Serve
Place the crispy pretzel chicken tenders on a platter and drizzle generously with the warm mustard-cheddar sauce. Garnish with fresh parsley. Serve it hot and watch everyone dig in.
Aliana's Top Tip
The secret to extra crispy pretzel crusted chicken is making sure your oil is hot enough before you start frying.
If it's too cool, the coating will absorb oil and get soggy instead of crispy.
Test it by dropping a pretzel crumb into the oil.
If it sizzles immediately, you're ready.
Also, don't skip pounding the chicken thin because it cooks faster and stays juicier.
Ingredient Substitutions & Variations
You can easily make this recipe with chicken tenders for a quicker version that kids will love. Swap the cheddar for Gruyere or fontina if you want a fancier cheese sauce. For a gluten-free version, use gluten-free pretzels and swap the flour for a gluten-free blend. Add a little ranch seasoning to the pretzel crumbs for extra flavor.
Storage & Reheating Instructions
Keep leftover pretzel chicken in an airtight container in the fridge for up to 3 days. Store the sauce separately. Reheat the chicken in a 375°F oven for about 10 minutes to keep it crispy. The sauce can be reheated gently on the stove with a splash of milk to thin it out if needed.
Follow Aliana on Pinterest →What to Serve With Pretzel Chicken with Mustard-Cheddar Sauce
This dish pairs beautifully with mashed potatoes, roasted vegetables, or a simple green salad. My family loves it with garlic butter pasta on the side. For a lighter option, serve it over mixed greens with the sauce drizzled on top. It's also great with crispy oven fries or a classic coleslaw.
FAQs About Pretzel Chicken with Mustard-Cheddar Sauce
Can I use store-bought breading mix instead of pretzels?
You could, but the pretzel coating is what makes this recipe special. The salty crunch combined with the tangy sauce is unbeatable. If you're in a pinch, panko works, but you'll miss that pretzel flavor.
How do I keep the coating from falling off?
Make sure the chicken is dry before you start breading, and press the pretzel crumbs firmly onto the chicken. Let the breaded chicken rest for 5 minutes before frying so the coating adheres better.
Can I make the sauce ahead of time?
Yes! The cheddar mustard sauce can be made up to 2 days ahead and stored in the fridge. Reheat it gently on the stove, adding a splash of milk if it's too thick.
What's the best way to crush pretzels?
Put them in a zip-top bag and crush them with a rolling pin, or pulse them in a food processor until they're fine crumbs. You want them small enough to stick but not powdery.
More Recipes You'll Love
If you're craving more easy chicken dinner recipes, my garlic butter chicken is tender, flavorful, and ready in 30 minutes. For another crispy favorite, try my popcorn chicken or explore more chicken main dishes in my collection. You'll find this recipe and many others in my Dinner category, where family-friendly meals shine.
Made it your way? I'd love to see it! Tag @AlianaRecipes on Pinterest and show off your delicious version.
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