Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6 ounces each)
- 1 ½ cups crushed pretzels (about 3 cups whole pretzels crushed finely)
- 1 cup all-purpose flour
- 2 large eggs
- 1 tablespoon Dijon mustard
- 1 cup shredded sharp cheddar cheese
- ½ cup whole milk
- 2 tablespoons unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- 2 teaspoons olive oil or vegetable oil for frying
- Optional substitution: For a gluten-free version, swap all-purpose flour with almond flour and use gluten-free pretzels.
- Optional substitution: Use Greek yogurt instead of milk for a tangier sauce with more protein.
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Place the pretzels in a large ziplock bag and crush them finely with a rolling pin or pulse in a food processor until you have coarse crumbs. Pour into a shallow dish.
- In another shallow dish, combine the flour with garlic powder, smoked paprika, salt, and pepper.
- In a third dish, whisk the eggs and Dijon mustard together until smooth and well combined. This little addition of mustard in the egg wash is a trick Mama Lou taught me to add depth and help the crust stick better.
- Pat the chicken breasts dry with paper towels. Dredge each piece first in the flour mixture, shaking off any excess.
- Dip the floured chicken into the egg and mustard mixture, making sure each piece is fully coated.
- Press the chicken into the crushed pretzels, coating evenly and gently pressing the crumbs to adhere well.
- Heat the olive oil in a large skillet over medium heat. Once shimmering, add the chicken breasts and cook for 2-3 minutes on each side until golden brown. The crust should be crisp but be careful not to burn the pretzels.
- Transfer the skillet or chicken to the prepared baking sheet, and bake for 15-18 minutes until the chicken is cooked through (internal temperature of 165°F or 74°C).
- While the chicken bakes, make the mustard cheddar sauce: In a small saucepan, melt the butter over medium heat.
- Whisk in the shredded cheddar cheese and milk slowly, stirring constantly until the cheese melts and the sauce is smooth and creamy.
- Add a teaspoon of Dijon mustard to the sauce and season with salt and pepper to taste. If the sauce is too thick, stir in a little more milk until you reach your desired consistency.
- Once the chicken is done, serve hot with a generous drizzle of the mustard cheddar sauce on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
