Crispy Pretzel Chicken And Creamy Mustard Cheddar Sauce
There’s something about crispy chicken that just hits the soul, and this Crispy Pretzel Chicken with Creamy Mustard Cheddar Sauce takes that comfort-food energy to an entirely different level. The crust is salty, crunchy, buttery, and ridiculously addictive. And that sauce? It’s silky, sharp, cheesy, a little sweet, and exactly what you want to pour on everything on your plate.
This dish is perfect for busy weeknights, cozy weekends, or anytime you’re craving something that tastes restaurant-level but takes way less effort. The textures snap, the flavors balance, and the whole thing comes together in under 30 minutes.
Why You’ll Love This Recipe
- Big crunchy coating that stays crispy, even after resting
- Comforting cheddar mustard sauce that tastes like a gourmet version of honey mustard
- Uses pantry staples and everyday ingredients
- Kid-approved and adult-obsessed
- Perfect for weeknight dinners and meal prep
- Easy to customize (spicy, gluten-free, baked, or air-fried)
Recipe Card
Type: Dinner
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: ~540 per serving
Main Ingredients: Chicken, pretzels, cheddar cheese, Dijon mustard
Ingredients
Chicken
| Ingredient | Quantity | Notes |
|---|---|---|
| Chicken breasts (thin cutlets) | 4 | Pound to even thickness if needed |
| Crushed pretzels | 2 cups | Leave some coarse pieces for crunch |
| All-purpose flour | 1/2 cup | Helps coating stick |
| Eggs | 2 | For dredging |
| Smoked paprika | 1 tsp | Adds warmth and depth |
| Garlic powder | 1 tsp | Flavor boost |
| Salt & black pepper | To taste | Season generously |
| Oil or butter | For frying | Enough for shallow frying |
Creamy Mustard Cheddar Sauce
| Ingredient | Quantity | Notes |
|---|---|---|
| Butter | 3 tbsp | |
| All-purpose flour | 3 tbsp | |
| Milk | 1.5 cups | Whole milk recommended |
| Sharp cheddar cheese (freshly grated) | 1.5 cups | Fresh melts smoother |
| Dijon mustard | 2 tbsp | Key flavor |
| Honey | 1 tbsp | Balances tanginess |
| Salt & pepper | To taste | Finish at the end |
How To Make It (Step-by-Step)
Preparing the Chicken
- Season chicken with salt, pepper, paprika, and garlic powder.
- Set up dredging station: flour in one bowl, beaten eggs in another, crushed pretzels in the last.
- Coat chicken in flour, then dip in egg, then press firmly into pretzels on both sides.
- Heat butter or oil in a skillet over medium heat.
- Cook chicken 4 to 5 minutes per side until golden, crispy, and cooked through.
- Transfer to a wire rack so the crust stays crunchy.
Making the Mustard Cheddar Sauce
- Melt butter in a saucepan over medium heat.
- Whisk in flour and cook 1 minute to remove raw taste.
- Slowly whisk in the milk until smooth.
- Let the mixture simmer 3 to 4 minutes until thickened.
- Add cheddar and whisk until melted.
- Stir in Dijon mustard, honey, salt, and pepper.
- Keep warm on low heat.
Pro Tips For The Best Pretzel Chicken
Use thick pretzel crumbs
Don’t crush the pretzels too fine. Bigger pieces give that signature crunch.
Pat the chicken dry
Dry chicken helps the coating adhere better.
Season every layer
Season chicken, flour, and pretzels. This builds flavor from the inside out.
Fry at medium heat
If the heat’s too high, the pretzels burn before the chicken cooks.
Rest chicken on a rack
Never place fried chicken on a plate. A rack keeps it crisp on all sides.
Use freshly shredded cheddar
Pre-shredded melts grainy because of anti-caking agents.
Variations And Substitutions
Spicy Version
Add cayenne to the flour or use spicy brown mustard in the sauce.
Gluten-Free Option
Use gluten-free pretzels and gluten-free flour.
Baked Version
Bake chicken on a greased rack at 425°F for 18 to 20 minutes, flipping once.
Air Fryer Method
Cook at 390°F for 10 to 12 minutes, flipping halfway.
Cheese Swaps
Gruyere, smoked gouda, or pepper jack all work beautifully.
Mustard Options
Try yellow mustard or stone-ground mustard for different flavor profiles.
Serving Suggestions
This chicken is bold, salty, crispy, and saucy, so pair it with:
- Garlic mashed potatoes
- Roasted broccoli
- Honey-glazed carrots
- Mac and cheese
- Buttered egg noodles
- Fresh green salad with lemon dressing
Drizzle extra mustard cheddar sauce over everything.
Storage And Reheating
- Fridge: 3 to 4 days
- Freeze: Chicken freezes beautifully; sauce does not
- Reheat chicken: Air fryer or oven at 375°F until crisp
- Reheat sauce: Low heat with milk added to loosen it
Nutrition (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 540 |
| Protein | 41 g |
| Fat | 28 g |
| Carbs | 33 g |
| Fiber | 1 g |
| Sodium | 1180 mg |
Common Mistakes To Avoid
- Crushing pretzels into powder (you lose the crunch)
- Frying on high heat, which burns coating
- Using pre-shredded cheese (grainy sauce)
- Stacking chicken hot (creates steam and sogginess)
- Skipping seasoning layers
FAQ
Can I make the sauce ahead?
Yes. Refrigerate up to 3 days. Reheat with a splash of milk to thin.
What pretzels are best?
Classic salted pretzels. Honey mustard ones work too for extra flavor.
Can I use chicken thighs?
Yes. Use boneless thighs and pound them thinner for even cooking.
Can I double the sauce?
Absolutely. Most people do. It’s that good.
How do I keep the coating from falling off?
Press pretzels firmly into the chicken and don’t move cutlets around while cooking.
Can I prep this ahead for meal prep?
Bread the chicken in advance and store in the fridge up to 24 hours before frying.
Conclusion
This Crispy Pretzel Chicken with Creamy Mustard Cheddar Sauce is comfort food with a playful twist. It delivers crunch, creaminess, warmth, and flavor in every bite, and it’s simple enough for any weeknight dinner.
If you loved this recipe, you’ll also enjoy:
Crispy Pretzel Chicken And Creamy Mustard Cheddar Sauce
Crispy pretzel-coated chicken served with a luxurious homemade mustard cheddar sauce, creating a symphony of flavors that is both comforting and elegant.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 cups pretzels, crushed into fine crumbs
- 2 eggs, beaten
- 1/2 cup flour
- Salt and pepper to taste
- 1/4 cup mustard (Dijon or whole grain)
- 1 cup cheddar cheese, shredded
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
Directions
- Preheat the oven to the specified temperature and prepare a baking sheet lined with parchment paper.
- Cut the chicken breasts into evenly sized pieces, season with salt and pepper.
- Prepare three separate bowls for pretzel crumbs, flour, and beaten eggs.
- Coat each piece of chicken with flour, dip in the beaten eggs, then cover with pretzel crumbs.
- Arrange the coated chicken on the baking sheet and bake until golden and crispy.
- In a saucepan, melt butter, whisk in flour, then gradually add milk to create a creamy base.
- Add mustard, cheddar cheese, salt, and pepper to the sauce, stir until smooth and cheese is melted.
- Serve the crispy pretzel chicken with the creamy mustard cheddar sauce on the side for dipping or drizzling.
