Easy Crispy Pretzel Chicken Recipe | Mustard-Cheddar Sauce Comfort Food
Crunchy, savory, and irresistibly bold — this Crispy Pretzel Chicken with Creamy Mustard-Cheddar Sauce features juicy chicken coated in a golden pretzel crust, paired with a rich, tangy mustard-cheddar sauce. A fun twist on classic comfort food that’s perfect for family dinners or game-day gatherings.
Equipment
- Heavy skillet or sheet pan
- Wire rack (for baking crispness)
- Food processor (for pretzel crumbs)
- Mixing bowls
- Saucepan & whisk
- Meat mallet or rolling pin
Ingredients
Chicken:
- 4 boneless chicken breasts or thighs
- ½ cup flour
- 2 eggs, beaten
- 2 cups crushed pretzels (pulse in food processor)
Sauce:
- 2 tbsp butter
- 2 tbsp flour
- 1 cup milk or cream
- 1 cup sharp cheddar, shredded fresh
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- Salt & pepper to taste
Optional flavor boosters:
- ½ tsp paprika
- ½ tsp garlic powder
- Pinch cayenne
Instructions
- Prep chicken: Pound chicken evenly to ½-inch thickness. Pat dry.
- Dredge: Coat chicken lightly in flour, dip in beaten egg, then press into pretzel crumbs until fully coated.
- Rest: Place breaded chicken on tray; let rest 5 minutes for crust adhesion.
- Cook:Bake: Place on wire rack over sheet pan. Bake at 400°F/200°C for 18–22 minutes until golden and cooked through.Pan-fry: Heat oil in skillet. Cook 4–5 minutes per side until crisp and cooked through.
- Make sauce: Melt butter in saucepan, whisk in flour to form roux. Slowly add milk, whisking until smooth. Stir in cheddar, mustard, and Worcestershire. Simmer until creamy. Season to taste.
- Serve: Plate chicken with sauce drizzled or on the side.
Notes
- Make-ahead: Bread chicken up to 24 hours in advance; refrigerate. Sauce can be made 2 days ahead.
- Storage: Refrigerate cooked chicken up to 3 days. Reheat at 350°F/175°C in oven for crispness.
- Freezing: Freeze breaded raw chicken; bake from frozen.
- Common mistakes: Pretzels too finely ground (lose crunch), overheated sauce (splits), skipping flour dredge (crumbs won’t stick).
- Customization: Use thighs for juicier meat, add cayenne for spice, or swap cheddar for provolone.