Pretzel Crusted Chicken
This Pretzel Crusted Chicken features tender chicken breasts coated in crunchy pretzel crumbs for a delicious twist.
Equipment
- Food Processor
- Skillet
- baking tray
- Plastic Wrap
- mallet
Ingredients
Pretzel Chicken
- 2 pieces boneless, skinless chicken breasts about 8-10 oz each
- 4 oz salted pretzels
- ¼ cup flour
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt to taste
- Pepper to taste
- 1 piece egg
- Neutral oil for frying
- Fresh parsley for serving
Sauce
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup milk
- 1 tablespoon Dijon mustard
- 8 oz cheddar cheese shredded
Instructions
Preparation
- Butterfly each chicken breast, placing between plastic wrap and flatten with a mallet.
- Process the pretzels in a food processor until they become crumbs.
- Combine flour, garlic powder, onion powder, salt and pepper in a shallow bowl.
- Whisk the egg in another dish.
- Place crushed pretzel in a third dish.
- Preheat oven to its lowest setting and heat about ½ inch of oil in a skillet to 350ºF.
Cooking
- Dip chicken in flour mixture, then egg, then pretzel crumbs, pressing crumbs into chicken.
- Fry chicken in hot oil in batches, cooking for 3-4 minutes on each side until cooked through.
- Remove chicken to a cooling rack over a baking tray and keep warm in the oven.
- Melt butter in a saucepan for the sauce, whisk in flour and cook for 1 minute.
- Whisk in milk and Dijon mustard, cooking until slightly thickened. Add cheese, whisking until melted.
- Serve chicken topped with the mustard cheddar sauce and parsley if desired.
Notes
The sauce may not get super thick, be careful not to overcook it to avoid graininess.
Nutrition
Serving: 1servingCalories: 714kcalCarbohydrates: 33gProtein: 50gFat: 43gSaturated Fat: 16gPolyunsaturated Fat: 7gMonounsaturated Fat: 12gCholesterol: 214mgSodium: 860mgPotassium: 713mgFiber: 4gSugar: 3g
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