Name: Pretzel Chicken with Mustard-Cheddar Sauce – Crispy & Cheesy Recipe
Ingredients: 4 boneless, skinless chicken breasts; 1 teaspoon salt; ½ teaspoon black pepper; 1 teaspoon garlic powder; 2 cups crushed pretzels; ½ cup breadcrumbs (optional, for extra texture); 2 eggs; ½ cup flour; 1 teaspoon paprika; 2–3 tablespoons olive oil (for baking or frying); 1 cup shredded cheddar cheese; 1 cup milk; 1 tablespoon butter; 1 tablespoon flour; 2 tablespoons Dijon mustard; ½ teaspoon garlic powder; Salt and pepper to taste

Ingredients

Scale

For the Chicken:

4 boneless, skinless chicken breasts
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder

For the Pretzel Coating:

2 cups crushed pretzels
½ cup breadcrumbs (optional, for extra texture)
2 eggs
½ cup flour
1 teaspoon paprika

For Cooking:

2–3 tablespoons olive oil (for baking or frying)

For the Mustard-Cheddar Sauce:

1 cup shredded cheddar cheese
1 cup milk
1 tablespoon butter
1 tablespoon flour
2 tablespoons Dijon mustard
½ teaspoon garlic powder
Salt and pepper to taste

Instructions

Step 1:

Preheat your oven to 400°F (200°C) if baking. Line a baking sheet with parchment paper.

Step 2:

Pound the chicken breasts to an even thickness for consistent cooking.

Step 3:

Season the chicken with salt, pepper, and garlic powder.

Step 4:

Prepare three bowls: one with flour, one with beaten eggs, and one with crushed pretzels mixed with paprika and breadcrumbs.

Step 5:

Dredge each chicken breast in flour, dip into eggs, then coat thoroughly with the pretzel mixture, pressing it on firmly.

Step 6:

Place the coated chicken on the prepared baking sheet and drizzle lightly with olive oil.

Step 7:

Bake for 20–25 minutes, or until the chicken is cooked through and the coating is crispy.

Step 8:

Meanwhile, prepare the sauce. In a saucepan, melt butter over medium heat.

Step 9:

Add flour and whisk for 1–2 minutes to create a roux.

Step 10:

Slowly add milk, whisking constantly until smooth and thickened.

Step 11:

Stir in shredded cheddar cheese until melted.

Step 12:

Add Dijon mustard, garlic powder, salt, and pepper. Mix until smooth and creamy.

Step 13:

Serve the crispy pretzel chicken with the warm mustard-cheddar sauce drizzled on top or on the side.

Notes

Crush pretzels finely but leave some texture for crunch
Press coating firmly onto chicken
Do not overcrowd the baking tray
Adjust sauce thickness with milk if needed
Serve sauce warm for best texture