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Easy Pretzel Chicken with Cheddar Sauce

Easy Pretzel Chicken with Cheddar Sauce

Crunchy, oven-baked pretzel-crusted chicken topped with a silky sharp cheddar sauce. A family-friendly weeknight dinner that comes together fast with pantry staples.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1.5 pound boneless skinless chicken breasts
  • 2 cup salted pretzels crushed to fine crumbs
  • 0.5 cup all-purpose flour for dredging
  • 1 teaspoon kosher salt for crumb mixture
  • 0.5 teaspoon black pepper for crumb mixture
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder for crumb mixture
  • 0.5 teaspoon onion powder
  • 2 large eggs beaten
  • 1 tablespoon Dijon mustard whisked into eggs
  • 2 tablespoon neutral oil for brushing or spraying before baking
  • 2 tablespoon unsalted butter for cheddar sauce
  • 2 tablespoon all-purpose flour for cheddar sauce roux
  • 1.5 cup whole milk warm
  • 2 cup sharp cheddar cheese, shredded about 8 ounces
  • 0.5 teaspoon ground mustard for cheddar sauce
  • 0.25 teaspoon garlic powder for cheddar sauce
  • 0.5 teaspoon kosher salt to taste for sauce
  • 0.25 teaspoon black pepper to taste for sauce
  • 0.5 teaspoon hot sauce optional, for sauce
  • 2 tablespoon fresh parsley, chopped optional garnish

Instructions

Preparation Steps

  • Preheat oven to 425°F. Line a rimmed baking sheet with foil and set a wire rack on top. Lightly oil the rack.
  • Pulse pretzels in a food processor to fine crumbs (some coarse bits are okay). Transfer to a shallow dish.
  • Stir paprika, 1.0 teaspoon garlic powder, 0.5 teaspoon onion powder, 1.0 teaspoon salt, and 0.5 teaspoon pepper into the pretzel crumbs.
  • Place 0.5 cup flour in a shallow dish. In another dish, whisk eggs with Dijon and 1.0 tablespoon water.
  • Pound chicken to an even thickness, about 0.75 inch. Pat dry.
  • Dredge chicken in flour, shaking off excess. Dip in egg mixture, then press firmly into pretzel crumbs to coat all sides.
  • Arrange coated chicken on the prepared rack. Brush or spray lightly with neutral oil.
  • Bake until golden and cooked through, 15 to 20 minutes, or until the thickest part reaches 165°F. Rest 5 minutes.
  • Make the cheddar sauce: In a saucepan over medium heat, melt butter. Whisk in 2.0 tablespoons flour and cook 1 minute.
  • Slowly whisk in warm milk. Simmer, whisking, until thickened, 3 to 5 minutes.
  • Remove from heat and whisk in shredded cheddar by handfuls until smooth. Season with ground mustard, 0.25 teaspoon garlic powder, salt, pepper, and hot sauce if using. Thin with a splash of milk if needed.
  • Serve chicken topped with warm cheddar sauce and garnish with parsley.

Notes

Air fryer option: Cook breaded chicken at 400°F for 12 to 15 minutes, flipping once. For a smoother sauce, remove from heat before adding cheese and whisk until melted. If the sauce thickens as it sits, whisk in a little warm milk to loosen.