Description
Crispy pretzel crusted chicken dazzles taste buds with a perfect crunch and zesty cheddar-mustard sauce. Salty pretzels elevate classic chicken, creating a mouthwatering meal you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 4 boneless, skinless chicken breasts
- 2 cups (480 milliliters) crushed pretzels
- 1 cup (240 milliliters) flour
Coating Ingredients:
- 2 eggs
- 1/4 cup (60 milliliters) milk
- Salt to taste
- Pepper to taste
Sauce Ingredients:
- 1 cup (240 milliliters) shredded cheddar cheese
- 1/4 cup (60 milliliters) Dijon mustard
- 1/4 cup (60 milliliters) honey
- 2 tablespoons (30 milliliters) butter
Instructions
- Prepare the oven by heating to 400F (200C) for optimal cooking temperature.
- Apply salt and pepper evenly across the surface of chicken breasts to enhance flavor profile.
- Create a three-stage coating station: first with flour for initial dredging, then submerge chicken in whisked egg and milk mixture, finally roll thoroughly in crushed pretzel crumbs to ensure complete coverage.
- Arrange coated chicken pieces on a clean baking sheet, maintaining space between each piece for consistent heat circulation.
- Roast in preheated oven for 20-25 minutes, monitoring until chicken reaches internal temperature of 165F and pretzel coating transforms into a golden, crisp exterior.
- While chicken bakes, prepare sauce by gently melting butter in a small saucepan over low heat.
- Incorporate cheddar cheese, Dijon mustard, and honey into melted butter, stirring continuously until mixture becomes smooth and fully integrated.
- Remove chicken from oven and let rest for 2-3 minutes to allow juices to redistribute.
- Plate the crispy pretzel-crusted chicken and generously drizzle warm cheddar-mustard sauce over the top before serving.
Notes
- Swap regular flour with gluten-free flour blend to make the recipe celiac-friendly and maintain the same crispy texture.
- Use whole wheat pretzels for a healthier alternative that adds extra nutty flavor and more fiber to the dish.
- Pat chicken breasts completely dry before seasoning to ensure the flour and pretzel coating adheres perfectly and creates an extra crisp exterior.
- Let the chicken rest for 5 minutes after baking to help retain moisture and prevent the meat from becoming tough when slicing.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 620 kcal
- Sugar: 12 g
- Sodium: 900 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 50 g
- Cholesterol: 150 mg