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Crispy Pretzel Chicken Recipe with Easy Tangy Mustard Cheddar Sauce

crispy pretzel chicken - featured image
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This recipe features boneless, skinless chicken breasts coated in crushed pretzels for an irresistible crunchy crust, served with a tangy and creamy mustard-cheddar sauce. It’s quick, easy, and perfect for busy weeknights or casual dinners.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 12 oz / 340 g total)
  • 2 cups (60 g) pretzels, crushed (unsalted or lightly salted preferred)
  • ½ cup (60 g) all-purpose flour
  • 2 large eggs, beaten
  • 1 cup (100 g) sharp cheddar cheese, shredded
  • 2 tablespoons Dijon mustard
  • ½ cup (120 ml) mayonnaise
  • 1 teaspoon honey
  • ½ teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil or butter for pan-frying

Instructions

  1. Place 2 cups (60 g) of pretzels in a large zip-top bag and crush with a rolling pin or heavy pan, leaving some larger chunks for texture. Pour crushed pretzels into a shallow dish.
  2. Set up breading stations: in one bowl, mix ½ cup (60 g) flour with salt and pepper; in another bowl, beat 2 eggs; keep crushed pretzels in a third shallow dish.
  3. Pat chicken breasts dry with paper towels. Coat each piece by dipping first in flour, shaking off excess, then in beaten eggs, and finally pressing into crushed pretzels to coat evenly. Set aside.
  4. In a small bowl, whisk together shredded cheddar, Dijon mustard, mayonnaise, honey, garlic powder, salt, and pepper until smooth. Set sauce aside.
  5. Heat 2 tablespoons olive oil or butter in a non-stick skillet over medium heat. Add coated chicken and cook 4–5 minutes per side until pretzel crust is golden and internal temperature reaches 165°F (74°C). Avoid moving chicken too much to preserve crust.
  6. Remove chicken from pan and let rest 3–5 minutes. Serve warm with mustard-cheddar sauce on the side or drizzled on top.

Notes

Pat chicken dry before coating to ensure crispiness. Press pretzels firmly onto chicken for better adhesion. Cook on medium heat to avoid burning the crust. Rest chicken after cooking to keep it moist. Sauce can be made ahead and refrigerated up to one week. For gluten-free, use almond flour and gluten-free pretzels. For dairy-free, substitute cheddar and mayonnaise with plant-based alternatives.

Nutrition

Keywords: crispy chicken, pretzel chicken, mustard cheddar sauce, easy chicken recipe, weeknight dinner, crunchy chicken, tangy sauce

Find it online: https://bouncybowl.com/crispy-pretzel-chicken-recipe-with-easy-tangy-mustard-cheddar-sauce/