Best Pretzel Chicken with Mustard-Cheddar Sauce
Pretzel Chicken with Mustard-Cheddar Sauce is crispy, golden pretzel-crusted chicken cutlets served with a creamy, tangy Dijon-cheddar sauce—an easy comfort dinner that feels restaurant-worthy.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Frying
- Cuisine: American
Ingredients
2 boneless, skinless chicken breasts (about 1–1.5 lbs total)
4–5 oz salted pretzels (about 2–3 cups crushed)
1/4 cup all-purpose flour
1/2 tsp garlic powder
1/2 tsp onion powder
2 large eggs
1 tbsp Dijon mustard (for egg wash)
Salt and black pepper, to taste
Neutral oil (vegetable or canola) for frying
1 tbsp butter (for sauce)
1 tbsp all-purpose flour (for sauce)
1 cup milk
1 tbsp Dijon mustard (for sauce)
8 oz sharp cheddar cheese, freshly shredded
Fresh parsley, chopped (for garnish)
Instructions
1. Butterfly each chicken breast to make 4 thin cutlets. Place between plastic wrap and pound to 1/4-inch thickness. Season lightly with salt and pepper.
2. Pulse pretzels into coarse crumbs (mostly fine with some chunks).
3. In one shallow dish, mix 1/4 cup flour, garlic powder, onion powder, salt, and pepper.
4. In a second dish, whisk eggs with 1 tbsp Dijon mustard.
5. Dredge each cutlet in the flour mixture, then dip in the egg wash, letting excess drip off. Press firmly into pretzel crumbs to coat well.
6. Heat 1/2-inch neutral oil in a large skillet to 350°F.
7. Fry chicken in batches 3–4 minutes per side until golden and crisp and the internal temperature reaches 165°F. Drain on a wire rack (keep warm in a low oven if needed).
8. Make the sauce: melt butter in a saucepan over medium heat. Whisk in 1 tbsp flour and cook 1 minute.
9. Slowly whisk in milk and cook 3–5 minutes until thickened.
10. Stir in 1 tbsp Dijon mustard, then add shredded cheddar and stir until smooth and melted. Season to taste.
11. Serve chicken hot with mustard-cheddar sauce spooned over top and garnish with parsley.
Notes
For best crunch, drain on a wire rack (not paper towels).
A cast-iron skillet helps get an even golden crust.
Shred cheddar fresh for the smoothest sauce.
If the sauce thickens too much, loosen with a splash of milk.