Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 cup pretzel crumbs (crushed pretzel crackers)
- 2 large eggs, beaten
- 1/2 cup butter, melted
- 1 cup shredded sharp cheddar cheese
- 1/2 cup Dijon mustard
- 1/4 cup milk
Instructions
- Step 1: Cut chicken breasts into 1-inch thick strips. In a shallow dish, combine flour, salt, pepper, garlic powder, and onion powder.
- Step 2: Dip each chicken strip into the beaten eggs, then dredge thoroughly in the pretzel crumbs, ensuring they are evenly coated.
- Step 3: Heat the melted butter in a large skillet over medium-high heat. Add the breaded chicken strips and cook for about 5-7 minutes per side, or until golden brown and cooked through.
- Step 4: While the chicken is cooking, prepare the sauce. In a medium saucepan, combine the shredded cheddar cheese, Dijon mustard, and milk. Cook over low heat, stirring constantly, until the cheese is melted and the sauce is smooth and creamy.
- Step 5: Once the chicken is cooked, remove it from the skillet and serve immediately, drizzled generously with the mustard-cheddar sauce.
Notes
- Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days.
- Reheat leftover chicken in a 350°F oven for 10-15 minutes, or until heated through; gently warm the sauce alongside.
- Serve this pretzel chicken with a side of creamy mashed potatoes or a vibrant coleslaw for a balanced and satisfying meal.
- For extra pretzel flavor, pulse some extra pretzel crumbs in a food processor before adding them to the dredging mixture for a finer, more intense pretzel crust.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American