Pretzel Chicken Mustard Cheddar (Print-Friendly Version)
Crispy pretzel-coated chicken served with creamy, tangy cheddar and mustard sauce for extra flavor.
# What You’ll Need to Make This:
→ Chicken Preparation
01 -
4 boneless, skinless chicken breasts
02 -
1 teaspoon garlic powder
03 -
1 teaspoon onion powder
04 -
Salt, to taste
05 -
Black pepper, to taste
→ Breading Station
06 -
2 cups (120 g) coarsely crushed pretzels
07 -
1 cup (120 g) all-purpose flour
08 -
2 large eggs
09 -
1 tablespoon (15 ml) Dijon mustard
→ Mustard-Cheddar Sauce
10 -
1 cup (240 ml) mustard-cheddar sauce
11 -
1/2 cup (60 g) shredded cheddar cheese
12 -
1/2 cup (120 ml) milk
# How to Prepare:
01 -
Set oven to 200°C and line a baking sheet with parchment paper.
02 -
Sprinkle chicken breasts evenly with garlic powder, onion powder, salt, and black pepper.
03 -
Arrange three shallow bowls: place flour in the first, beaten eggs mixed with Dijon mustard in the second, and crushed pretzels in the third.
04 -
Coat each chicken breast in flour, then dip in the egg-mustard mixture, allowing excess to drip off. Press into the crushed pretzels until fully coated.
05 -
Transfer coated chicken breasts to the prepared baking sheet. Bake in preheated oven for 25-30 minutes, or until the internal temperature is 75°C and the crust is golden brown.
06 -
While chicken cooks, heat milk, Dijon mustard, and Worcestershire sauce in a small saucepan over medium heat until warmed through.
07 -
Gradually whisk in shredded cheddar cheese, stirring constantly until melted and smooth. Season with salt and black pepper as needed. Remove from heat.
08 -
Allow baked chicken to rest briefly before plating. Spoon mustard-cheddar sauce generously over each portion.
# Extra Tips:
01 -
For optimal crunch, gently press the pretzels onto the chicken so they adhere firmly before baking.