Name: Pretzel Crusted Chicken Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 2 chicken breasts (boneless and skinless); 1 5-ounce bag salted pretzels (about 3 cups); ½ teaspoon paprika; Salt and pepper (to taste); 2 eggs; Vegetable oil (for frying); 2 Tablespoons butter; 2 Tablespoons flour; 2 cups milk; 2 cups sharp cheddar cheese (shredded); 2 Tablespoons whole grain mustard; ½ teaspoon paprika; 1/4 teaspoon cayenne pepper; 1/4 cup flat leaf parsley leaves (chopped); 1/4 small red onion (finely chopped)

Jump to Recipe

If you love comfort food with a playful twist, Pretzel Crusted Chicken is about to become your new weeknight favorite. Imagine succulent chicken breasts, perfectly crisped in a golden-brown, salty pretzel crust, all topped with a creamy, sharp cheddar-mustard sauce and a sprinkle of fresh herbs. This dish is as fun as it is flavorful, offering a fantastic combination of textures and tastes that hit every craveable note. Whether you’re feeding your family or hosting friends, this is one of those meals that always gets rave reviews—it’s approachable, unique, and absolutely delicious.

Pretzel Crusted Chicken Recipe - Recipe Image

Ingredients You’ll Need

There’s something magical about turning a handful of everyday ingredients into a dish that feels truly special. Each ingredient in Pretzel Crusted Chicken has a role to play—whether it’s adding crunch, richness, or a punch of color and freshness that makes every bite pop.

Chicken breasts: Use boneless, skinless breasts for the juiciest results; butterflying and pounding ensures even cooking and perfect tenderness.
Salted pretzels: You’ll want that iconic pretzel flavor—salty, malty, and crisp—to create the crave-worthy crust.
Paprika: Adds just a hint of smokiness and vibrant color both to the crust and the sauce.
Salt and pepper: The essentials—season boldly for the best flavor.
Eggs: Beaten eggs act as the glue, helping the pretzel crumbs stick to the chicken.
Vegetable oil: Just a shallow layer is needed for crisping, giving a beautiful, golden finish.
Butter: For the sauce, it builds a savory base and adds silkiness.
Flour: Whisked with butter to make a quick roux that thickens the sauce just right.
Milk: The foundation of your cheddar-mustard sauce—whole or 2% both work well.
Sharp cheddar cheese: Freshly shredded melts best and gives your sauce bold, tangy flavor.
Whole grain mustard: Brings a little bite and rustic texture to the cheese sauce.
Paprika (again!): Layers extra flavor into the sauce.
Cayenne pepper: A touch of heat to perk up the richness; adjust to your taste.
Flat leaf parsley: A generous handful of fresh, chopped parsley adds brightness and color at the end.
Red onion: Just a little, finely chopped, adds zing and crunch as a finishing touch.

How to Make Pretzel Crusted Chicken

Step 1: Prep and Flatten the Chicken

Start by butterflying your chicken breasts, slicing them horizontally almost all the way through, then opening them up like a book. Once you have four thinner pieces, lay a sheet of plastic wrap over each one and use a mallet (or even a rolling pin) to gently pound them to a uniform thickness—about a quarter-inch is perfect. This makes your Pretzel Crusted Chicken cook evenly and stay wonderfully juicy.

Step 2: Make the Pretzel Crumb Coating

Add the salted pretzels to a food processor and pulse them into fine crumbs. Don’t go too far—you want just a hint of texture. Pour the crumbs into a shallow dish, stir in the paprika, salt, and pepper, so every piece of chicken gets seasoned crunch in each bite.

Step 3: Prepare the Egg Wash

Crack the eggs into another shallow bowl and beat them with a little splash of water. This mixture helps the pretzel crumbs stick securely, so you don’t lose your beautiful crust during frying.

Step 4: Bread the Chicken

Now for the fun part: Working one piece at a time, dip the chicken into the beaten egg, making sure it’s fully coated, then press it firmly into the pretzel crumb mixture. Turn and press until every spot is covered in that irresistible salty crust. Shake off any excess and set aside while you finish the rest.

Step 5: Fry to Crisp Perfection

Pour about a quarter-inch of vegetable oil into a large non-stick skillet and heat it over medium-high. When a little crumb sizzles on contact, you’re ready to go! Cook the crusted chicken in a single layer (in batches if needed) for about 3-4 minutes per side, until golden brown and cooked through. Don’t crowd the pan, so each piece stays crisp. Transfer to a wire rack or paper towels to drain.

Step 6: Prepare the Cheddar-Mustard Sauce

While the chicken fries, make your sauce: In a saucepan, melt the butter and then whisk in the flour. Let it cook for a minute to lose the raw taste. Gradually whisk in the milk, letting the mixture bubble gently until thickened, about 3-5 minutes. Stir in the shredded cheddar, whole grain mustard, a sprinkle of paprika, and cayenne pepper. Taste and adjust salt and pepper as needed. The result: a velvety, tangy, thick cheese sauce that’s pure magic over crunchy Pretzel Crusted Chicken.

Step 7: Top and Finish

Lay the crispy chicken on plates and spoon the warm cheddar sauce generously over the top. Finish with a shower of chopped parsley and a scattering of finely diced red onion for a fresh, colorful contrast. Time to dig in!

How to Serve Pretzel Crusted Chicken

Garnishes

A finishing touch really makes Pretzel Crusted Chicken shine. Try a generous sprinkle of chopped fresh parsley for a burst of color and herbal brightness, and don’t skip the finely diced red onion—their sharp crunch adds a lively accent that’s just right with the creamy cheese sauce.

Side Dishes

Pretzel Crusted Chicken pairs well with a range of comforting sides. Think roasted vegetables, buttery mashed potatoes, or even a crisp green salad tossed with a tangy vinaigrette. Sweet potato fries, roasted Brussels sprouts, or a classic coleslaw are all stellar accompaniments that won’t compete with the star of the show.

Creative Ways to Present

Who says you have to serve it the same way every time? Try slicing Pretzel Crusted Chicken into strips for an irresistible party platter, or pile it on a fresh bun with extra cheddar sauce for one epic sandwich. You can even serve it sliced on top of a big salad for a hearty lunch the next day.

Make Ahead and Storage

Storing Leftovers

If you end up with leftover Pretzel Crusted Chicken, store it in an airtight container in the refrigerator. Separate the sauce from the chicken so the crust stays as crisp as possible. Both will keep well for up to 3 days.

Freezing

You can absolutely freeze extra chicken! Once cooled, wrap each piece tightly in plastic wrap and store in a zip-top freezer bag. The chicken will keep its best texture if eaten within 1 month. The sauce can also be frozen, but reheat gently to avoid separating.

Reheating

To bring back the crust’s crispness, reheat the chicken in a 350°F oven for 10-15 minutes, turning halfway through. For the sauce, gently rewarm it in a saucepan over low heat, stirring often, and add a splash of milk if it thickens up too much.

FAQs

Can I make Pretzel Crusted Chicken gluten-free?

Definitely! Just swap the regular pretzels for your favorite gluten-free variety. The texture and flavor are still fantastic, and no one will miss the gluten.

Can I bake Pretzel Crusted Chicken instead of frying?

You sure can. Arrange the coated chicken on a parchment-lined baking sheet, spray lightly with oil, and bake at 425°F for about 18-20 minutes, flipping once. The crust will still get crisp and delicious.

What can I use if I don’t have whole grain mustard?

Dijon mustard is a great substitute if you don’t have whole grain. It gives a similar tangy kick and blends beautifully into the cheese sauce.

Is this recipe kid-friendly?

Absolutely! Kids love the crunchy coating and cheesy sauce. If your family prefers less heat, feel free to leave out the cayenne pepper in the sauce.

Can I prepare Pretzel Crusted Chicken ahead of time for a party?

Yes, you can bread the chicken a few hours ahead and refrigerate it until ready to fry. The cheddar sauce can also be made ahead and gently reheated before serving, making entertaining a breeze.

Final Thoughts

I truly hope you give this Pretzel Crusted Chicken a try—it’s comfort food that always gets big smiles. The crunch, the creamy cheddar sauce, and those little thoughtful touches come together in a way that just feels special. Don’t be surprised if it becomes a requested favorite at your table, too!

Pretzel Crusted Chicken Recipe

★★★★★

5 from 24 reviews

Author: Ava
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Pretzel Crusted Chicken recipe combines crispy chicken breasts coated in pretzel crumbs with a rich cheddar-mustard sauce for a delicious and comforting meal.

Instructions

Butterfly and Flatten Chicken: Butterfly each chicken breast and flatten with a mallet to 1/4″ thickness.
Prepare Pretzel Coating: Grind pretzels in a food processor, combine with paprika, salt, and pepper. Beat the eggs in a shallow dish.
Cook Chicken: Coat chicken in egg and pretzel crumbs, then fry in oil until cooked through.
Make Cheddar-Mustard Sauce: Melt butter, whisk in flour, then milk. Add cheese, mustard, paprika, cayenne, salt, and pepper.
Serve: Drizzle cheddar-mustard sauce over chicken, garnish with parsley and red onion.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Frying, Simmering
Cuisine: American