A delicious and crispy chicken dish coated in pretzels, served with a creamy mustard-cheddar sauce.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:4 servings 1x
Category:Main Course
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
2 cups crushed pretzels
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound boneless, skinless chicken breasts
1/2 cup all-purpose flour
2 large eggs
1 tablespoon Dijon mustard
1 tablespoon honey
1 cup shredded sharp cheddar cheese
1/2 cup milk
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a shallow dish, combine the crushed pretzels, garlic powder, onion powder, paprika, salt, and black pepper.
Set up a breading station: place the flour in one shallow dish, beat the eggs in another, and the pretzel mixture in a third.
Dredge each chicken breast in flour, shaking off the excess, then dip in the beaten eggs, and finally coat with the pretzel mixture, pressing to adhere.
Place the coated chicken breasts on the prepared baking sheet and bake for 20-25 minutes, or until the chicken is cooked through and the coating is golden brown.
While the chicken is baking, prepare the mustard-cheddar sauce. In a small saucepan over medium heat, combine the milk, Dijon mustard, and honey. Stir until heated through.
Gradually add the shredded cheddar cheese, stirring until melted and smooth. Remove from heat.
Once the chicken is done, serve it hot with the mustard-cheddar sauce drizzled on top or on the side for dipping.
Notes
For a healthier twist, try using whole wheat pretzels.
Baking the chicken in an air fryer can add extra crispiness.
Add chopped fresh herbs like parsley or chives to the mustard-cheddar sauce for added flavor.