Pretzel Crunch Mustard Chicken (Print Version)
# Ingredients:
→ Chicken prep
01 -
4 chicken breasts, boneless and without skin
02 -
2 large handfuls of crushed pretzel crumbs
03 -
8 tablespoons plain flour
04 -
2 eggs, beaten
05 -
A splash of milk (about ¼ cup)
06 -
A pinch of salt and freshly cracked black pepper
07 -
A couple of spoons of cooking oil
→ Cheese dijon sauce
08 -
2 spoons of butter
09 -
2 spoons plain flour
10 -
1 cup milk
11 -
1 cup sharp cheese, shredded fresh
12 -
A dollop of Dijon mustard
13 -
Season lightly with salt and pepper
# Instructions:
01 -
Fire up your oven to 400°F (200°C) and line a baking tray with a sheet of parchment. Set up three bowls for breading: crushed pretzels in one, flour in another, and a mix of beaten eggs and milk in the last one.
02 -
After drying the chicken with paper towels, sprinkle both sides generously with pepper and salt. If the chicken is thick, flatten it for even cooking.
03 -
Cover each piece with flour, knock off the extra, dip into the egg mix, and then press it into the crushed pretzels until well-coated everywhere.
04 -
Warm up the oil in a big pan over medium-high heat. Brown the coated chicken for 3-4 minutes on each side until it gets that golden crust. It won't cook fully here; it's just for a bit of color.
05 -
Put the chicken on the tray you prepped earlier and bake for about 15-20 minutes. It'll be ready when the center hits 165°F (74°C).
06 -
While the chicken bakes, make your sauce. Over medium heat, melt butter in a pan and whisk in the flour constantly for a couple of minutes until it turns light and golden. That mixture is called a roux, which thickens the sauce.
07 -
Slowly stir in milk while whisking non-stop to avoid lumps. Heat it until the mixture lightly coats a spoon and gently simmers.
08 -
Turn the heat down and mix in the grated cheese until melted and velvety. Stir in the Dijon mustard and season to taste. Keep it warm on low, stirring now and then.
09 -
Once the chicken's cooked, let it sit for a few minutes to hold in the juices. Top each piece with a big drizzle of warm cheese and mustard sauce.
# Notes:
01 -
You can use any type of pretzels – whether they're sourdough, salted, or flavored.
02 -
Mixing in spices like thyme or garlic powder with the crushed pretzels adds extra flavor.
03 -
Skip the mustard in the sauce if you prefer a plain cheese version.