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Crispy Pretzel Chicken Recipe Easy Homemade with Mustard Cheddar Sauce

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A crunchy pretzel-crusted chicken paired with a tangy, creamy mustard-cheddar sauce, perfect for a cozy yet impressive meal. This recipe is quick, easy, and a delicious twist on traditional breaded chicken.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts
  • 2 large eggs, beaten
  • 2 cups (60 grams) pretzels, crushed
  • 1/2 cup (60 grams) all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt and black pepper to taste
  • 1 cup (120 grams) sharp cheddar cheese, shredded
  • 3 tablespoons Dijon mustard
  • 1/4 cup (60 ml) mayonnaise
  • 1 teaspoon honey
  • 2 tablespoons (30 ml) milk (dairy or plant-based)
  • 1 tablespoon (15 grams) butter (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper and set a wire rack on top if available.
  2. Crush about 2 cups (60 grams) of pretzels into small pieces using a food processor or rolling pin in a plastic bag. Transfer to a large bowl.
  3. Add 1/2 cup (60 grams) all-purpose flour, 1 teaspoon garlic powder, 1 teaspoon paprika, salt, and about 1/2 teaspoon black pepper to the crushed pretzels. Stir gently to combine.
  4. In another bowl, beat 2 large eggs until smooth for the egg wash.
  5. Pat chicken breasts dry and slice into 1-inch wide strips or tenders.
  6. Dredge each chicken strip first in the pretzel-flour mixture, shaking off excess, then dip into the beaten eggs, letting extra drip off, and finally press into the pretzel mixture again to coat fully.
  7. Place coated chicken strips on the wire rack or directly on the parchment-lined baking sheet, spaced apart.
  8. Bake for 20–25 minutes, flipping halfway through (about 12 minutes in), until golden brown and internal temperature reaches 165°F (74°C).
  9. While baking, melt 1 tablespoon butter in a small saucepan over medium-low heat. Stir in 1 cup shredded sharp cheddar until melted and smooth.
  10. Remove from heat and whisk in 3 tablespoons Dijon mustard, 1/4 cup mayonnaise, 1 teaspoon honey, and 2 tablespoons milk. Adjust milk for desired sauce consistency.
  11. Serve the crispy pretzel chicken drizzled with the warm mustard-cheddar sauce or serve sauce on the side for dipping.

Notes

If pretzel crust browns too fast, tent chicken loosely with foil after flipping. Press coating firmly onto chicken to prevent falling off. Use a wire rack to keep crust crispy. For gluten-free, use gluten-free pretzels and flour alternatives. For dairy-free, substitute cheddar, mayo, and milk with plant-based versions. Air fryer method: cook at 375°F for 15 minutes, flipping halfway.

Nutrition

Keywords: crispy pretzel chicken, mustard cheddar sauce, baked chicken, easy chicken recipe, homemade chicken, comfort food, crunchy chicken

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