Pretzel-Crusted Chicken with Mustard Cheddar Sauce Recipe
Introduction
Pretzel Chicken with Mustard Cheddar Sauce is a delicious twist on classic breaded chicken, featuring a crunchy pretzel coating and a rich, tangy sauce. This easy recipe makes a flavorful meal perfect for any night of the week.
Ingredients
- Chicken pieces (breasts or thighs, about 4 pieces)
- 2 cups crushed pretzels
- 1 cup shredded cheddar cheese
- 2 tablespoons mustard (Dijon or yellow)
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing it.
- Step 2: Coat the chicken pieces evenly with crushed pretzels, pressing gently so the pretzels adhere well to the surface.
- Step 3: Place the pretzel-coated chicken on the prepared baking sheet. Bake for 20-25 minutes, or until the chicken is cooked through and the coating is golden and crispy.
- Step 4: While the chicken is baking, mix the shredded cheddar cheese and mustard in a small bowl to create the sauce.
- Step 5: Serve the hot pretzel chicken with a generous spoonful of the mustard cheddar sauce on the side or drizzled over the top.
Tips & Variations
- Use crushed flavored pretzels, like honey mustard or garlic, for extra flavor.
- Try adding a touch of honey or mayonnaise to the mustard cheddar sauce for creaminess.
- For a spicy kick, mix some chili powder or cayenne into the pretzel coating.
Storage
Store leftover pretzel chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes to maintain crispiness. Keep the mustard cheddar sauce separate and reheat gently or serve cold.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use pretzel crumbs instead of crushed pretzels?
Yes, pretzel crumbs work well and will give a finer texture to the coating, but crushed pretzels create a nice crunch.
Is this recipe suitable for gluten-free diets?
Traditional pretzels contain gluten, so this recipe is not gluten-free unless you use gluten-free pretzels as a substitute.
PrintPretzel-Crusted Chicken with Mustard Cheddar Sauce Recipe
Crispy pretzel-crusted chicken baked to golden perfection and served with a creamy mustard cheddar sauce. This easy-to-make recipe combines the crunch of crushed pretzels with the tangy flavor of mustard and sharpness of cheddar cheese, offering a delightful twist on traditional baked chicken.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
Breading
- 2 cups crushed pretzels
- 1/2 cup all-purpose flour
- 2 large eggs
Mustard Cheddar Sauce
- 1 cup shredded sharp cheddar cheese
- 1/4 cup Dijon mustard
- 1/2 cup mayonnaise
- 1 teaspoon lemon juice
- Salt and pepper to taste
Instructions
- Prepare the chicken: Pat the chicken breasts dry with paper towels to remove excess moisture, which helps the breading adhere better.
- Set up breading stations: Place the flour in one shallow bowl, beat the eggs in a second bowl, and put the crushed pretzels in a third.
- Bread the chicken: Dredge each chicken breast in the flour, shaking off any excess. Next, dip it into the beaten eggs, ensuring it is fully coated. Finally, press the chicken into the crushed pretzels, coating all sides thoroughly.
- Bake the chicken: Preheat the oven to 400°F (200°C). Place the breaded chicken on a greased or parchment-lined baking sheet. Bake for 20-25 minutes, or until the chicken is cooked through and the crust is golden and crispy.
- Prepare the mustard cheddar sauce: While the chicken bakes, combine the shredded cheddar cheese, Dijon mustard, mayonnaise, and lemon juice in a small bowl. Stir well until smooth. Season with salt and pepper to taste.
- Serve: Once the chicken is done, let it rest for a few minutes. Serve the pretzel-crusted chicken warm, accompanied by the mustard cheddar sauce for dipping or drizzling.
Notes
- Use crushed pretzel sticks or pretzel crumbs for best texture.
- For a spicier kick, add a pinch of cayenne pepper to the breading or sauce.
- Make sure the chicken reaches an internal temperature of 165°F (74°C) to ensure it is fully cooked.
- Leftover sauce can be refrigerated for up to 3 days.
- This dish pairs well with a side salad or roasted vegetables.
Keywords: pretzel chicken, baked chicken, mustard cheddar sauce, crispy chicken, easy chicken recipe
