Pretzel-Crusted Chicken Mustard Cheddar (Print Version)
# Ingredients:
→ Chicken
01 -
4 boneless, skinless chicken breasts or thighs, pounded to 1.25 cm thickness
02 -
Salt, to taste
03 -
Freshly ground black pepper, to taste
04 -
125 g all-purpose flour
05 -
2 large eggs
06 -
1 tablespoon Dijon mustard
07 -
175 g finely crushed salted hard pretzels or pretzel sticks
08 -
0.5 teaspoon garlic powder
09 -
0.5 teaspoon smoked paprika
10 -
0.25 teaspoon cayenne pepper
11 -
30–45 ml vegetable oil or unsalted butter, for frying
→ Mustard-Cheddar Sauce
12 -
2 tablespoons unsalted butter
13 -
2 tablespoons all-purpose flour
14 -
240 ml whole milk, warm
15 -
75 g shredded sharp cheddar cheese
16 -
1 tablespoon Dijon mustard
17 -
1 tablespoon yellow mustard, or extra Dijon if preferred
18 -
0.5 teaspoon onion powder
19 -
Salt, to taste
20 -
Black pepper, to taste
21 -
30 ml beer, optional
# Instructions:
01 -
Pat chicken dry with paper towels. Season both sides with salt and pepper. Pound to an even thickness of approximately 1.25 cm for uniform cooking.
02 -
Place flour in the first bowl. In the second bowl, whisk eggs with 1 tablespoon Dijon mustard. In the third bowl, combine crushed pretzels, garlic powder, smoked paprika, and cayenne.
03 -
Dredge chicken in flour, shaking off excess. Dip each piece into the mustard-egg mixture. Press firmly into pretzel coating on all sides, ensuring complete coverage. Allow breaded chicken to rest for 5–10 minutes.
04 -
Heat a large skillet over medium heat and add 1–2 tablespoons oil or butter. Fry chicken for 4–5 minutes per side, or until golden and cooked through to an internal temperature of 74°C. Cook in batches if necessary. Alternatively, bake on a wire rack in a 200°C oven for 20–25 minutes, flipping halfway through.
05 -
While chicken cooks, melt butter in a saucepan over medium heat. Add flour and cook, whisking, for 1 minute to form a roux. Gradually whisk in warm milk until thickened, about 3–4 minutes. Stir in cheddar, Dijon, yellow mustard, onion powder, and optional beer. Season with salt and pepper. Simmer for 1–2 minutes until smooth. If needed, thin with a splash of warm milk.
06 -
Arrange chicken on plates and drizzle generously with warm mustard-cheddar sauce. Complete the meal with roasted vegetables, mashed potatoes, garden salad, or fries.
# Notes:
01 -
Let the breaded chicken rest before frying to help the coating set for best crunch.
02 -
Store leftover chicken and sauce separately to maintain crispness. Reheat chicken in the oven or air fryer; gently warm sauce on the stovetop.
03 -
For variation, substitute pork chops or thick-sliced cauliflower steaks for chicken.