Crispy Pretzel Chicken (Print Version)
# Ingredients:
→ Chicken Prep
01 -
2 cups crushed pretzels
02 -
4 skinless, boneless chicken breasts
03 -
1/2 cup all-purpose flour
04 -
1/4 cup milk
05 -
2 large eggs
06 -
2 tablespoons vegetable oil
07 -
Salt as needed
08 -
Pepper as needed
→ Mustard-Cheddar Sauce
09 -
1 cup milk
10 -
1 cup cheddar cheese, shredded
11 -
2 tablespoons unsalted butter
12 -
2 tablespoons Dijon mustard
13 -
2 tablespoons all-purpose flour
14 -
Salt as needed
15 -
Pepper as needed
# Instructions:
01 -
Preheat your oven to 200°C and put parchment paper on a baking sheet. In one shallow bowl, add the pretzels. Put the flour in another. In a third bowl, whisk together the milk and eggs.
02 -
Sprinkle salt and pepper on the chicken breasts. Coat each piece with flour, tap off the excess, then dunk in the egg mix. Press each into the crushed pretzels and ensure they're evenly covered.
03 -
Warm oil in a skillet over medium heat until hot. Pan-fry the chicken until both sides turn golden, about 3-4 minutes per side. Place them on the baking sheet and bake for 15-20 minutes, or until they’re fully cooked (74°C on the inside).
04 -
In a saucepan, melt butter on medium. Mix in the flour and stir constantly for 1-2 minutes, or until it turns bubbly and slightly golden. Slowly add milk, stirring nonstop as it starts to thicken. Lower the heat, add the shredded cheddar, and stir it into a smooth, melted blend. Mix in the mustard and season to your liking with salt and pepper.
05 -
Take the chicken out of the oven and let it chill for a couple of minutes. Pour the cheesy-mustard sauce on top and serve.
# Notes:
01 -
Skip the mustard if you prefer a plain cheese sauce.