Crispy Pretzel Chicken with Creamy Mustard-Cheddar Sauce
Crispy Pretzel Chicken coated in a crunchy pretzel crust paired with a rich, creamy mustard-cheddar sauce for a delightful dinner experience.
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts (cut into strips)
- 1 cup crushed pretzels (use your favorite variety!)
- 1/2 cup all-purpose flour
- 2 large eggs (beaten)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- to taste Salt and pepper
For the Creamy Mustard-Cheddar Sauce
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- to taste Salt and pepper
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Set up three shallow bowls. In the first bowl, mix the all-purpose flour with salt, pepper, garlic powder, onion powder, and paprika. In the second bowl, beat the eggs. In the third bowl, place the crushed pretzels.
Coating the Chicken
- Dip each chicken strip into the flour mixture, then into the beaten eggs, and finally coat with crushed pretzels until fully covered. Place the coated chicken on the prepared baking sheet.
Baking
- Bake the chicken strips for about 25-30 minutes, or until they are golden brown and cooked through, turning them halfway through for even crispness.
Making the Sauce
- While the chicken is baking, in a small saucepan over medium-low heat, combine the shredded cheddar cheese, sour cream, Dijon mustard, and honey. Stir until melted and creamy. Season with salt and pepper to taste.
Serving
- Once the chicken is done, serve it hot alongside a generous drizzle of the mustard-cheddar sauce. Enjoy the crispy perfection!
Notes
Leftover chicken can be stored in an airtight container in the refrigerator for 3-4 days. To reheat, use an oven set to 350°F (175°C) for about 10-15 minutes to maintain crispiness.