Crunchy Chicken with Sauce (Print-Friendly Version)
# What You'll Need:
→ Chicken
01 -
4 chicken breasts without skin and bones
02 -
2 cups smashed pretzels
03 -
1/2 cup plain flour
04 -
2 eggs (large)
05 -
1/4 cup milk
06 -
Salt, as needed
07 -
Pepper, as needed
08 -
2 tablespoons cooking oil
→ Mustard-Cheddar Sauce
09 -
2 tablespoons butter
10 -
2 tablespoons plain flour
11 -
1 cup milk
12 -
1 cup grated cheddar cheese
13 -
2 tablespoons Dijon mustard
14 -
Salt, as needed
15 -
Pepper, as needed
# Step-by-Step Directions:
01 -
Heat your oven to 400°F (200°C) and put parchment paper on a baking tray. Set up three shallow dishes with smashed pretzels in one, flour in another, and eggs mixed with milk in the last one.
02 -
Sprinkle salt and pepper on your chicken breasts. Roll each piece in flour and shake off what doesn't stick. Dunk in the egg mix, then roll in pretzels until they're fully covered.
03 -
Warm the cooking oil in a big pan on medium-high heat. Brown the chicken on each side for about 3-4 minutes. Move them to your papered baking tray and bake for 15-20 minutes. They're done when the inside hits 165°F (74°C).
04 -
Melt butter in a pot over medium heat. Add flour and stir for 1-2 minutes until it bubbles and looks slightly brown. Slowly pour in milk while stirring non-stop until it gets thick and starts to bubble. Turn down the heat and mix in the cheese until smooth. Stir in the Dijon and add salt and pepper how you like it.
05 -
Let the chicken sit for a few minutes after taking it out of the oven. Pour the cheese-mustard sauce over the top before eating.
# Helpful Notes:
01 -
Always cook chicken until it reaches 165°F (74°C) inside to stay safe.