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This chicken coated in crushed pretzels gives you that amazing mix of crunchy outside and juicy inside, all topped with a smooth, creamy sauce that takes your normal weekday meal up several notches. The salty pretzel layer works way better than regular breadcrumbs, and the tangy cheese-mustard drizzle pairs perfectly with every bite.
I stumbled onto this dish when trying to use up some leftover pretzels sitting in my pantry. Now my family begs for it twice monthly, and even my super fussy kid who usually pushes chicken away gobbles this up without complaint.
Ingredients
- Boneless skinless chicken breasts: they cook evenly and are so easy to cut into portions
- Crushed pretzels: they bring an amazing crunch and built-in salt flavor
- All purpose flour: it makes sure the egg sticks properly to your chicken
- Eggs and milk: they create the sticky layer that grabs onto those pretzel bits
- Cheddar cheese: grab a sharp one for the tastiest sauce possible
- Dijon mustard: it adds that zingy kick that balances the cheese's richness
- Butter: it starts your sauce off right for that smooth texture
Step-by-Step Instructions
- Set Up Your Breading Area:
- Put three flat dishes in a row - flour in the first, beaten eggs mixed with milk in the second, and smashed pretzels in the last one. This lineup keeps things moving fast and cuts down on mess. Break those pretzels into pieces about the size of panko crumbs for the best crunch factor.
- Prep Your Chicken:
- Sprinkle salt and pepper all over your chicken before you start coating it. Roll each piece in flour until it's lightly covered, then dunk it in the egg mix, letting extra drip away. Last, push it firmly into the pretzel bits on both sides, giving a gentle pat to make sure they stick well. You want good coverage but not so much that it falls off.
- Brown It Up:
- Get vegetable oil hot in a big pan until it's just starting to shimmer. Lay your coated chicken in carefully, leaving space between pieces. Let them cook until they turn a nice golden-brown, about 3-4 minutes on each side. They won't be fully done yet, but they'll have that gorgeous color and the juices will be sealed in.
- Bake Until Done:
- Move your browned chicken to a baking sheet lined with parchment and pop it in a 400°F oven for 15-20 minutes. This two-part cooking trick gives you crunchy outside and perfectly done inside without burning. Check it's reached 165°F in the thickest part with a meat thermometer.
- Start Your Sauce:
- Melt butter in a pot over medium heat until the bubbling calms down. Stir in flour while whisking constantly to make a smooth mix. Keep cooking for 1-2 minutes until it looks slightly golden and smells a bit nutty. This step gets rid of that raw flour taste and helps your sauce thicken up right.
- Build Your Sauce:
- Pour milk into your butter-flour mix in a slow stream, whisking like crazy to avoid lumps. Keep stirring as it bubbles gently and thickens enough to coat a spoon, about 3-5 minutes. Turn the heat down before adding cheese so it doesn't get grainy or separate.
- Complete Your Sauce:
- Add handfuls of shredded cheese gradually, making sure each batch melts completely before adding more. Mix in the Dijon mustard, then taste it before adding salt and pepper. Remember your pretzel chicken already brings some saltiness. Your finished sauce should be silky smooth and pour easily while still having some body.
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Customize It
This pretzel coating works great on other meats like pork chops or fish. For fish, cut down the oven time and check if it's done after just 10 minutes. Pork chops might need a bit longer depending on how thick they are - aim for 145°F inside and let them rest 3 minutes before serving.
Great Side Dishes
This pretzel chicken tastes amazing with roasted asparagus or green beans that can cook in the oven at the same time. These veggies give a nice fresh contrast to the rich sauce and crunchy coating. A basic green salad with light dressing also works great to round out your meal.
Storage And Reheating
Keep leftover chicken and sauce in separate containers. The chicken stays good for 3 days while the sauce lasts about 5 days in the fridge. To keep that crunch, warm the chicken in a 350°F oven for 10 minutes instead of using the microwave, which will just make it soggy.
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Common Questions
- → Can I use chicken thighs instead of breasts?
You can totally swap in thighs, but they might need different cooking times. Just make sure they reach 165°F (74°C) inside.
- → What type of pretzels should I use?
Go for crunchy, salty pretzels to get the best crunch and flavor. Don't grab the sweet ones.
- → Can I make the sauce in advance?
You can definitely make the sauce ahead and warm it up slowly on low heat when you're ready to eat.
- → Can I make this gluten-free?
Just grab some gluten-free pretzels and flour to make a version everyone can enjoy.
- → What side dishes pair well with this?
This chicken tastes great with creamy mashed potatoes, bright green veggies, or a nice crisp salad on the side.