Get ready to meet your new weeknight favorite: Pretzel Crusted Chicken! This irresistible dish takes tender chicken breasts, wraps them up in a crunchy, salty pretzel coating, and then douses the whole thing in a rich, creamy cheddar-mustard sauce. Every bite hits all the right notes: the ultra-satisfying crunch of pretzels, juicy chicken inside, and a decadent sauce that brings everything together. If you love meals that are big on texture, full of flavor, and genuinely fun to make, you’re in for a treat.

Pretzel Crusted Chicken Recipe - Recipe Image

Ingredients You’ll Need

Simple, familiar ingredients are the magic behind this dish. Each element plays a unique role, from the snackable pretzels responsible for all that golden crunch, to the sharp cheddar and zippy mustard that transform the sauce into something truly luxurious. Here’s what you’ll need, and why you won’t want to skip a single thing.

Chicken breasts: Boneless, skinless chicken is perfect because it cooks quickly and soaks up every bit of flavor from the crust and sauce.
Salted pretzels: These are the star of the coating; crush them for a salty, crunchy shell that’s unlike any breadcrumb.
Paprika: Adds a warm, smoky note that deepens both the crust and sauce.
Salt and pepper: More than just seasoning, these pop the flavors of both the chicken and pretzels.
Eggs: The glue that bonds the pretzel crumbs to the chicken, so you get a full coating with every piece.
Vegetable oil: Ensures the coating fries up crisp and not soggy.
Butter: Blends into the sauce for richness and depth you don’t want to miss.
Flour: Thickens the cheddar-mustard sauce until it’s creamy and coats like a dream.
Milk: The foundation for a smooth, pourable sauce with just the right consistency.
Sharp cheddar cheese: Brings bold, tangy cheese flavor to the sauce that cuts through the salty crust.
Whole grain mustard: Adds little pops of flavor and texture for a truly stand-out sauce.
Cayenne pepper: Don’t worry, it’s not too spicy—the subtle heat balances the richness.
Flat leaf parsley: Brightens up the final dish with fresh flavor and vibrant color.
Red onion: This tiny garnish packs a big punch of crunch and sharpness.

How to Make Pretzel Crusted Chicken

Step 1: Prep the Chicken

Start by butterflying each chicken breast so you end up with four thinner pieces. Gently flatten them with a meat mallet to an even 1/4-inch thickness. This shortcut ensures they cook quickly and evenly, and it gives you more surface area for that fantastic pretzel coating.

Step 2: Make the Pretzel Coating

Pop your salted pretzels into a food processor and pulse until you’ve got fine, breadcrumb-like crumbs. Pour the crumbs into a shallow dish, then stir in smoky paprika, salt, and freshly cracked black pepper. In another shallow dish, crack two eggs and beat them with a little splash of water—this will help the pretzel crust actually stick to the chicken.

Step 3: Heat Up the Skillet

Before you start coating the chicken, place a large non-stick skillet on the stove and pour in about 1/4-inch of vegetable oil. Turn the heat to medium-high. You want things hot enough to create a crisp finish but not so hot the coating burns before the chicken is cooked.

Step 4: Bread the Chicken

Now for the fun part: dip each chicken breast in the egg wash, letting the extra drip off, then press both sides firmly into the pretzel crumb mixture. Pat on some extra crumbs to make sure every bit is well coated. Set aside each piece as you work.

Step 5: Pan-Fry the Chicken

Gently lay your pretzel-coated chicken into the hot skillet. Don’t crowd the pan—work in batches if you need to. Fry each breast about 3 to 4 minutes per side until the outside is deep golden brown and the chicken is cooked through and juicy. Transfer to a paper towel-lined plate to drain while you whip up the dreamy sauce.

Step 6: Make the Cheddar-Mustard Sauce

While the chicken is sizzling away, grab a saucepan and melt butter over medium heat. Whisk in the flour and let it bubble for about a minute—this gets rid of any raw flour taste. Slowly whisk in the milk and keep stirring until it gently thickens (about 3 to 5 minutes). Lower the heat and stir in the shredded cheddar, whole grain mustard, paprika, a dash of cayenne, and a pinch of salt and pepper. The result? A velvety, cheesy sauce packed with flavor.

Step 7: Finish and Serve

To serve, place a Pretzel Crusted Chicken breast on each plate, drizzle generously with the cheddar-mustard sauce, and shower with plenty of fresh parsley and red onion. The contrast of hot, crunchy, cheesy chicken with cool, crisp garnishes is unbeatable.

How to Serve Pretzel Crusted Chicken

Garnishes

A handful of fresh, chopped flat leaf parsley elevates both the color and taste, while a sprinkling of finely diced red onion adds mild, zippy crunch and a burst of color. These fresh garnishes make every plate look and taste restaurant-worthy.

Side Dishes

Pretzel Crusted Chicken pairs beautifully with almost anything! Try it alongside creamy mashed potatoes, roasted vegetables, or a crisp green salad. For a pub-food vibe, thick-cut fries or a tangy slaw are unbeatable. The richness of the sauce and the salty crunch demand something fresh or starchy to round out the meal.

Creative Ways to Present

For a fun twist, slice the chicken into strips and serve them as finger food with the cheddar-mustard sauce on the side as a dip. Or tuck sliced Pretzel Crusted Chicken into buns for a crunchy sandwich. Even atop a hearty salad, it transforms a simple lunch into something special.

Make Ahead and Storage

Storing Leftovers

If you have any Pretzel Crusted Chicken left, place it in an airtight container and store in the refrigerator for up to 3 days. For best results, keep the sauce separate from the chicken so the crust doesn’t get soggy.

Freezing

For longer storage, freeze the cooked, unsauced chicken on a baking sheet until firm, then transfer to a freezer bag or sealed container. This helps preserve the crispy coating. Freeze the sauce separately in a lidded container for up to two months.

Reheating

To reheat, place the chicken on a wire rack set over a baking sheet and warm at 350°F until hot and crisp, about 10–15 minutes. Gently reheat the cheddar-mustard sauce in a saucepan over low heat, stirring frequently. Recombining hot, crispy chicken and creamy sauce brings it back to its original glory.

FAQs

Can I bake instead of fry Pretzel Crusted Chicken?

Absolutely! Arranging the coated chicken on a wire rack set over a baking sheet and spraying lightly with oil, then baking at 425°F for about 15–18 minutes makes for a lighter, still crispy version that’s just as delicious.

What type of pretzels work best?

Any classic salted pretzels will do the trick—sticks, twists, or minis. Just be sure to pulse them into fine crumbs for maximum crunch and for the coating to adhere well.

Can I use other cheeses in the sauce?

While sharp cheddar gives the boldest flavor, you can try using Gruyère, pepper jack, or even Swiss for a different spin. Mixing in a little mozzarella can make the sauce extra gooey too!

Is Pretzel Crusted Chicken kid-friendly?

Yes! Kids love the salty crunch of the coating and the cheesy sauce, and you can always ease up on the cayenne pepper for a milder version. It also makes amazing chicken strips or nuggets for little ones.

How do I keep the pretzel crust from falling off?

Make sure the chicken is patted dry before breading, press the crumbs on firmly, and let the crusted chicken rest briefly before cooking. Fry in hot, not smoking, oil so the coating seals instantly.

Final Thoughts

Give yourself (and your tastebuds) something to cheer about and make Pretzel Crusted Chicken soon! It’s the kind of meal that turns a plain weeknight into a celebration. Gather your favorite sides, pour extra sauce, and get ready for crunchy, cheesy comfort food magic.

Pretzel Crusted Chicken Recipe

★★★★★

4.8 from 29 reviews

Author: lina
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Pretzel Crusted Chicken recipe offers a delightful twist on traditional chicken dishes, with a crispy pretzel coating and a rich cheddar-mustard sauce. Perfect for a flavorful and satisfying meal!

Instructions

Prepare Chicken: Butterfly each of the chicken breasts, making a total of 4 thin chicken breasts. Flatten with a mallet to about 1/4″ thickness.
Coat Chicken: Grind pretzels in a food processor until fine. Combine with paprika, salt, and pepper in a shallow dish. Beat eggs with water in another dish. Coat each chicken breast in egg, then pretzel crumbs.
Cook Chicken: Heat vegetable oil in a skillet. Cook pretzel-coated chicken breasts in batches, about 3-4 minutes per side until cooked through.
Make Cheddar-Mustard Sauce: Melt butter in a saucepan. Whisk in flour, then milk. Cook until thickened. Stir in cheese, mustard, paprika, cayenne, salt, and pepper.
Serve: Drizzle cheddar-mustard sauce over cooked chicken breasts. Garnish with parsley and red onion.

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