Description
Crunchy and flavorful pretzel-crusted chicken breasts served with a creamy sharp cheddar and whole grain mustard sauce, garnished with fresh parsley and red onion. This recipe offers a delightful combination of salty pretzel crust and tangy cheese sauce perfect for a quick and satisfying meal.
Ingredients
Chicken and Coating
- 2 chicken breasts (boneless and skinless)
- 1 5-ounce bag salted pretzels (about 3 cups)
- ½ teaspoon paprika
- Salt and pepper (to taste)
- 2 eggs
- Vegetable oil (for frying, about ¼ inch deep)
Cheddar Mustard Sauce
- 2 Tablespoons butter
- 2 Tablespoons flour
- 2 cups milk
- 2 cups sharp cheddar cheese (shredded)
- 2 Tablespoons whole grain mustard
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
Garnish
- ¼ cup flat leaf parsley leaves (a generous handful, chopped)
- ¼ small red onion (finely chopped)
Instructions
- Prepare Chicken: Butterfly each chicken breast to create two thinner pieces and then gently flatten them with a mallet to about ¼ inch thickness, ensuring even cooking.
- Make Pretzel Coating: Pulse the pretzels in a food processor until finely ground. Transfer to a shallow dish and stir in ½ teaspoon paprika, salt, and pepper to taste. In a separate shallow dish, beat the eggs with a splash of water.
- Heat Oil: Pour vegetable oil into a large non-stick skillet to a depth of about ¼ inch and heat over medium-high until hot but not smoking.
- Coat Chicken: Dip each flattened chicken breast first into the beaten egg mixture, then dredge in the pretzel crumbs, pressing gently to adhere the coating evenly.
- Fry Chicken: Place coated chicken breasts in the hot oil in a single layer. Cook for about 3-4 minutes per side until golden brown and cooked through. Fry in batches if needed to avoid overcrowding.
- Make Sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux. Gradually whisk in milk and continue cooking for 3-5 minutes until sauce thickens slightly. Stir in shredded cheddar cheese, whole grain mustard, paprika, cayenne pepper, and season with salt and pepper to taste.
- Serve: Plate the pretzel-crusted chicken breasts, drizzle generously with the cheddar-mustard sauce, and sprinkle with chopped parsley and finely diced red onion for a fresh finish.
Notes
- Butterflying and pounding the chicken ensures quick and even cooking.
- Use salted pretzels to add both texture and seasoning; adjust salt accordingly.
- For a lighter option, bake the coated chicken at 400°F for 15-20 minutes instead of frying.
- The cheddar mustard sauce can be made ahead and gently reheated.
- Make sure oil is hot before frying for a crispy crust and to prevent oil absorption.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
