Description
Crispy pretzel-crusted chicken breasts pan-fried to golden perfection and topped with a creamy Dijon cheddar cheese sauce. This flavorful dish combines crunchy pretzel coating with a rich, tangy sauce and is garnished with fresh parsley for an elegant yet comforting meal.
Ingredients
Scale
Pretzel Chicken
- 2 boneless, skinless chicken breasts (about 8-10 oz each)
- 4 oz salted pretzels
- 1/4 cup flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 egg
- Neutral oil for frying (about 1/2 inch deep)
- Fresh parsley for serving
Sauce
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup milk
- 1 tablespoon Dijon mustard
- 8 oz cheddar cheese, shredded
Instructions
- Prepare the Chicken: Butterfly each chicken breast to create four thinner pieces. Place one piece at a time between two pieces of plastic wrap and gently pound with a mallet until evenly flattened.
- Make Pretzel Crumbs: Place salted pretzels into a food processor and pulse until most crumbs are fine with some larger chunks for texture.
- Mix Flour Coating: In a shallow dish, combine flour, garlic powder, onion powder, salt, and pepper and mix well.
- Whisk Egg: In a separate shallow dish, whisk the egg until smooth.
- Set Crumbs: Place the processed pretzel crumbs into a third shallow dish for coating.
- Heat Oil: Add about 1/2 inch of neutral oil to a heavy skillet such as cast iron and heat to approximately 350°F for frying.
- Coat the Chicken: Dip each chicken piece first in the flour mixture, ensuring full coverage, then into the whisked egg, and finally press into the pretzel crumbs to coat thoroughly.
- Fry Chicken: Carefully place coated chicken pieces in the hot oil without overcrowding. Fry for 3-4 minutes on one side, then flip and cook for another 3 minutes or until cooked through and golden. Remove to a cooling rack set over a baking tray and keep warm in the oven preheated to its lowest setting. Repeat with remaining pieces.
- Prepare Sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute until bubbly. Gradually whisk in milk and Dijon mustard. Cook for a few minutes until slightly thickened. Add shredded cheddar cheese gradually, whisking until melted and smooth. Season with salt and pepper to taste.
- Serve: Plate the pretzel-crusted chicken and spoon the warm mustard cheddar sauce over the top. Garnish with freshly chopped parsley if desired and serve immediately.
Notes
- Butterflying the chicken breasts ensures even cooking and a tender texture.
- Keep the oven on the lowest setting to keep fried chicken warm and crispy without drying it out.
- Do not overcook the cheese sauce to prevent it from becoming grainy; remove from heat when slightly thickened and smooth.
- Using a cast iron skillet helps maintain consistent oil temperature for frying.
- This recipe uses neutral oil suitable for frying, such as vegetable or canola oil.
- Nutrition estimates account for some oil absorption but may vary based on brands and frying technique.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 120 mg
