Pretzel Crusted Chicken Recipe

If you’ve been dreaming of the ultimate crunchy-yet-juicy chicken that’s fun to eat and downright irresistible, Pretzel Crusted Chicken is calling your name! Each bite is salty, savory, ultra-crispy on the outside, and impossibly tender on the inside—all draped in a creamy cheddar-mustard sauce that takes things over the top.

this Recipe

Ingredients You’ll Need

Who knew that making Pretzel Crusted Chicken could be this easy? Every ingredient here has a purpose—bringing crunch, juiciness, or luscious creaminess—so together they deliver restaurant-level results from simple supermarket finds!

• Boneless, skinless chicken breasts: Butterflied and pounded thin for maximum tenderness and quick, even cooking.
• Salted pretzels: Crushed into crumbs for the star crisp-and-salty crust—use your favorite classic twists or sticks.
• Flour: Helps the pretzel layer stick while sealing in juiciness.
• Garlic powder & onion powder: Bring savory depth to every bite of chicken.
• Salt and pepper: Simple seasonings, but absolutely essential for balancing flavors.
• Egg: The glue that helps the crunchy crust adhere to the chicken.
• Neutral oil (for frying): Go for vegetable, canola, or another mild oil with a high smoke point.
• Fresh parsley: A vibrant green garnish that adds freshness and color.
• Butter: Forms the base of the rich cheddar-mustard sauce.
• Milk: For a creamy, pourable sauce; whole milk or 2% both work well.
• Dijon mustard: Adds bright, tangy zing and brings out the cheese flavor.
• Cheddar cheese: The heart and soul of the velvety sauce—go for a sharp variety if you like punchy flavor!

Variations

Pretzel Crusted Chicken is endlessly customizable and super forgiving if you need to swap ingredients or tweak flavors. Make it your own with these tasty variations—there’s truly something for everyone.

• Spicy Kick: Add a pinch of cayenne or smoked paprika to the flour mixture for a subtle heat and extra color.
• Gluten-Free: Use gluten-free pretzels and a GF all-purpose flour blend for a celiac-friendly chicken that’s just as delicious.
• Chicken Tenders: Try chicken tenders instead of breasts for fun finger food and kid-friendliness—just reduce the cooking time slightly.
• Honey Mustard Sauce: Swap some Dijon for honey mustard for a touch of sweetness in the sauce, if that’s your jam.

How to Make Pretzel Crusted Chicken

Step 1: Pound and Prep the Chicken

Start by butterflying each chicken breast, then gently pounding the pieces between sheets of plastic wrap until they’re thin, even, and just begging to be coated. This step guarantees juicy chicken that cooks up quick with every bite perfectly tender—and it makes a big difference in the final texture!

Step 2: Crush the Pretzels

Pop your favorite salted pretzels in a food processor and pulse until you have a crumbly blend—some fine bits, some chunky. This unique mix is what gives Pretzel Crusted Chicken its addictively crunchy texture. No food processor? A zip-top bag and rolling pin work, too!

Step 3: Set Up Your Breading Station

In one shallow dish, mix flour, garlic powder, onion powder, plus a little salt and pepper. In a second dish, whisk the egg, and in a third, pour in your glistening pretzel crumbs. Lining up your stations assembly-line style keeps things tidy (and your hands less messy!).

Step 4: Bread the Chicken

Working one piece at a time, dredge your chicken in the seasoned flour, then dip it into the egg, and finally press it into the pretzel crumbs until the chicken is thoroughly crusted and ready for crispy action.

Step 5: Fry to Crispy Perfection

Heat enough oil in a heavy skillet (cast iron for the win!) to 350ºF. Carefully lay the breaded chicken in, being sure not to overcrowd. Let them sizzle for 3-4 minutes per side, flipping once, until deeply golden and cooked through. Keep finished pieces warm on a rack in a low oven while you finish the batch.

Step 6: Make the Cheddar-Mustard Sauce

For sauce lovers, this part is pure joy! Melt butter, whisk in flour, and cook for a minute. Gradually add milk and Dijon mustard, whisking until slightly thickened, then fold in cheddar by the handful. Stir until melted and velvety—season to taste, then get ready to drizzle with wild abandon.

How to Serve Pretzel Crusted Chicken

Garnishes

Shower your finished chicken with an avalanche of fresh, minced parsley for a pop of color and herbal freshness. A final scatter of flaky sea salt makes those flavors sing, and a little extra swirl of cheddar-mustard sauce is encouraged—why hold back?

Side Dishes

Pretzel Crusted Chicken goes beautifully with a simple green salad, roasted veggies, or classic coleslaw. Try it alongside mashed potatoes to soak up extra sauce, or serve with oven fries for a fun, pub-style supper.

Creative Ways to Present

For a whimsical spin, slice the chicken into tenders and serve on a platter with little bowls of sauce for dipping. If you’re feeling bold, tuck sliced chicken and sauce in a toasted brioche bun for the ultimate sandwich, or arrange atop a crisp salad for a crowd-pleasing lunch.

Make Ahead and Storage

Storing Leftovers

Once cooled, leftover Pretzel Crusted Chicken can be stored in an airtight container in the fridge for up to 3 days. Keep the sauce in a separate container to preserve that oh-so-satisfying crunch!

Freezing

You can absolutely freeze the cooked chicken! Lay cutlets on a baking sheet to freeze individually, then pop them into a freezer bag for easy grab-and-go meals. Reheat straight from frozen—just add a few extra minutes in the oven.

Reheating

For best results, reheat Pretzel Crusted Chicken in a 375ºF oven or toaster oven until warmed through and crispy again (about 8–10 minutes). The sauce is best reheated gently on the stove, whisking in a splash of milk if needed to restore its creamy texture.

FAQs

Final Thoughts

I hope you’re as excited to try Pretzel Crusted Chicken as I always am to make it! With that signature crunch, juicy chicken, and plenty of savory sauce, it’s the kind of dinner your family will cheer for and request again and again. Let me know how your batch turns out—you just might find a new favorite!

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