Pretzel Chicken Mustard Cheddar (Print-Friendly Version)
Chicken with a crisp pretzel crust served alongside a bold mustard-cheddar sauce for dipping or drizzling.
# Ingredients:
→ Chicken and Coating
01 -
4 boneless, skinless chicken breasts
02 -
2 cups (200 g) crushed pretzels
03 -
1 cup (125 g) all-purpose flour
04 -
2 large eggs
05 -
1 teaspoon garlic powder
06 -
1 teaspoon paprika
07 -
Salt and black pepper, to taste
08 -
2 tablespoons olive oil or melted butter
→ Mustard-Cheddar Sauce
09 -
1 cup (100 g) sharp cheddar cheese, shredded
10 -
1/2 cup (120 g) mayonnaise
11 -
2 tablespoons Dijon mustard
12 -
1 tablespoon honey
13 -
1/4 teaspoon smoked paprika
14 -
Salt and pepper, to taste
# Steps:
01 -
Preheat oven to 200°C. Line a baking tray with parchment paper and lightly grease with olive oil or melted butter.
02 -
Arrange three shallow bowls: combine flour with garlic powder, paprika, salt and pepper in the first; beat eggs in the second; place crushed pretzels in the third.
03 -
Pound chicken breasts to even thickness. Dredge each breast in seasoned flour, dip into beaten eggs, then press into pretzels to adhere coating firmly.
04 -
Place coated chicken breasts on the prepared baking tray. Drizzle with olive oil or melted butter. Bake for 25–30 minutes, or until golden and cooked through.
05 -
In a bowl, combine shredded cheddar, mayonnaise, Dijon mustard, honey, smoked paprika, salt, and pepper. Mix until smooth.
06 -
Transfer hot chicken to plates and accompany with mustard-cheddar sauce for dipping or drizzling.
# Notes & Tips:
01 -
Frying instead of baking yields extra crispiness; add hot sauce to the mustard-cheddar sauce for spice; the sauce also makes an excellent sandwich spread.