If there’s one dish I could happily make on repeat, it’s Pretzel Crusted Chicken. The combination of juicy chicken, an irresistibly crunchy pretzel coating, and a velvety cheddar-mustard sauce hits all the right notes—comforting, crispy, and just a little unexpected. This is the kind of recipe that’ll have friends and family begging for seconds (and the secret). Whether you’re planning an easy weeknight dinner or something fun for a gathering, Pretzel Crusted Chicken brings a playful twist that keeps everyone coming back for more.

Pretzel Crusted Chicken Recipe - Recipe Image

Ingredients You’ll Need

This Pretzel Crusted Chicken keeps things deliciously simple, relying on a handful of familiar ingredients that work together for maximum flavor and texture. Every item has its moment to shine, from the salty crunch of pretzels to the rich, cheesy sauce you’ll want to drizzle over everything.

Chicken breasts: For the juiciest bite, opt for boneless, skinless breasts and give them a good even pounding for quick, even cooking.
Salted pretzels: These take the classic crust up a notch with extra crunch and a dose of salty satisfaction—crush them as fine or as rustic as you like!
Paprika: Adds a subtle smoky flavor and a pop of color to both the chicken coating and the sauce.
Salt and pepper: Essential for bringing out the full flavor of your chicken and every layer of the dish.
Eggs: The magic “glue” that binds the pretzel crust to your chicken, ensuring every bite is perfectly coated.
Vegetable oil: A neutral oil great for achieving that perfectly golden, crispy finish when frying.
Butter: Makes the cheese sauce rich, smooth, and utterly indulgent.
Flour: Helps thicken the cheese sauce for a luscious texture.
Milk: The creamy base that pulls the cheddar sauce together—whole milk gives best results, but 2% works too.
Sharp cheddar cheese: For big, bold cheesy flavor that matches the assertive pretzel crust.
Whole grain mustard: A little tanginess brightens the sauce and adds a speckled, rustic look.
Paprika and cayenne pepper (again!): This duo gives the cheesy sauce depth and the perfect gentle heat.
Flat leaf parsley: Fresh parsley cuts the richness and adds a beautiful green finish.
Red onion: Just a sprinkle for a punch of color, crunch, and a mild bite to balance the dish.

How to Make Pretzel Crusted Chicken

Step 1: Prepare the Chicken

Start by butterflying each chicken breast, slicing each in half lengthwise so you’re left with four thinner pieces. Place each one between two sheets of plastic wrap or parchment and gently pound to an even 1/4-inch thickness. This step ensures your Pretzel Crusted Chicken cooks quickly and turns out extra tender every time.

Step 2: Make the Pretzel Coating

Add the pretzels to a food processor and blitz until you have fine crumbs—think texture like panko, but feel free to leave a few chunky bits for extra crunch. Pour the crumbs into a shallow dish, mix in paprika, and season with salt and pepper to taste. In a separate shallow dish, beat the eggs with just a splash of water. You’re now ready to dredge and crust!

Step 3: Fry the Chicken

Pour about 1/4-inch of vegetable oil into a large non-stick skillet and preheat over medium-high. Working with one piece of chicken at a time, dredge it in the egg wash, then press firmly into the pretzel crumb mixture, covering all sides well. Lay the coated chicken in the hot oil, working in batches if needed to avoid overcrowding. Fry each piece for 3 to 4 minutes per side, turning when golden and crisp, until the Pretzel Crusted Chicken is cooked through.

Step 4: Make the Cheddar-Mustard Sauce

While your chicken fries, get started on the sauce. In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute to create a simple roux. Slowly whisk in the milk, letting the sauce thicken just a bit, about 3 to 5 minutes. Lower the heat and stir in the shredded cheddar, whole grain mustard, more paprika, and cayenne pepper. Season to taste with salt and pepper and keep the sauce warm for drizzling.

Step 5: Serve and Top

To plate, arrange the crisp Pretzel Crusted Chicken on serving dishes and generously drizzle with the cheddar-mustard sauce. Finish with a flurry of chopped parsley and a scatter of finely diced red onion. Dig in while everything’s piping hot and extra crispy!

How to Serve Pretzel Crusted Chicken

Garnishes

A handful of freshly chopped parsley and a sprinkle of finely diced red onion don’t just make this dish look stunning—they add freshness and a subtle pop of flavor to every bite. For extra zing, a quick squeeze of lemon or an extra crack of black pepper works wonders too.

Side Dishes

Pretzel Crusted Chicken is just begging to be paired with sides that balance its richness. Creamy mashed potatoes or buttery corn on the cob make classic choices, while a crisp green salad with something tangy (think pickled onions or a mustard vinaigrette) really completes the plate. Roasted veggies or simple steamed broccoli are also wonderful if you want a lighter touch.

Creative Ways to Present

If you’re going beyond the basics, slice the Pretzel Crusted Chicken and serve it atop a pillowy bun with extra sauce for the ultimate sandwich. Or cut into strips and lay them over a big salad for a fun, hearty main course. Individual servings on appetizer platters, with the sauce in a bowl for dipping, always disappear in no time at parties.

Make Ahead and Storage

Storing Leftovers

Once cooled, leftover Pretzel Crusted Chicken can be stored in an airtight container in the refrigerator for up to three days. Store the chicken and sauce separately if possible to keep the crust crisp and the sauce creamy.

Freezing

The cooked chicken freezes surprisingly well. Lay pieces on a baking sheet to freeze solid, then transfer to a zip-top bag for easy grab-and-go meals. The sauce is best made fresh, but you can refrigerate it in a jar for a few days or freeze for short periods if needed.

Reheating

The best way to reheat Pretzel Crusted Chicken is in a 350°F oven or toaster oven for 10-12 minutes until the crust crisps up again. The microwave will work in a pinch, but the oven really preserves that signature crunch. Warm the cheese sauce separately in a small saucepan over low heat, adding a splash of milk to loosen if it thickened too much in the fridge.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs bring even more juiciness to the table. Just make sure to pound them flat for the same quick-cooking, ultra-tender results as with breasts.

What’s the best way to crush the pretzels if I don’t have a food processor?

No processor? No problem—just put the pretzels in a sturdy zip-top bag and give them a few satisfying whacks with a rolling pin or heavy skillet. You want small crumbs, but leaving some bigger bits adds great texture.

Is it possible to bake instead of fry the Pretzel Crusted Chicken?

For a lighter option, bake the coated chicken on a well-oiled wire rack set over a baking sheet at 425°F for about 15-18 minutes, turning halfway through. You’ll still get nice crunch with less oil—just keep an eye out so the crust doesn’t over-brown.

What other cheeses work well in the sauce?

If cheddar isn’t your favorite, try a blend! Gruyere, Monterey Jack, or a touch of smoked gouda all melt beautifully and add their own personality to the sauce. Just go for something that’s flavorful and melts well for the smoothest finish.

How can I make this Pretzel Crusted Chicken gluten-free?

Swap the regular pretzels for your favorite gluten-free brand and use a one-to-one gluten-free flour blend in the sauce. You’ll barely notice the difference—the crunch and flavor will still shine through!

Final Thoughts

I can’t recommend Pretzel Crusted Chicken enough. It’s a dish that feels special but is totally doable even on a busy night, and it never fails to impress. Give it a try—once you taste that crispy pretzel coating and silky cheddar sauce, you’ll find yourself making it on repeat, too!

Pretzel Crusted Chicken Recipe

★★★★★

5 from 13 reviews

Author: Zoe
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: None

Print Recipe

Description

Enjoy a delicious twist on traditional chicken with this Pretzel Crusted Chicken recipe. Tender chicken breasts coated in crunchy pretzel crumbs, served with a creamy cheddar-mustard sauce – a perfect combination of flavors and textures.

Instructions

Prepare the Chicken: Butterfly and flatten the chicken breasts.
Coat the Chicken: Grind pretzels, mix with paprika, then coat chicken in egg and pretzel crumbs.
Fry the Chicken: Cook coated chicken in hot oil until golden and cooked through.
Make the Cheddar-Mustard Sauce: Melt butter, whisk in flour, then add milk, cheese, mustard, paprika, and cayenne. Season.
Serve: Drizzle cheddar-mustard sauce over cooked chicken, garnish with parsley and red onion.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Frying, Boiling, Mixing
Cuisine: American