Yes! Pretzel Chicken! This is one of our families favorite recipes. Not only is it one of the few meals that I get everyone to eat un-modified in some way but it’s also one of the fun things that Logan likes to help with. He loves to climb up on the counter and literally get his hands dirty with the breading process. Then we wash our hands for about 5 hours to get all the flour/egg/pretzel off completely. It’s all about balance, right?
Also of note for this recipe is I ALWAYS make double the cheese sauce. Because you’re gonna want to have some in the fridge to put on eggs, toast, grilled cheeses, a spoon out of the fridge into your mouth. :X It’s ok, this is a judgement free zone and a pro-cheese zone.
This recipe also relies heavily on my “house seasoning” which is equal parts salt, pepper, garlic powder and onion powder mixed into a jar and used through the week. I mix it 2 tablespoons of each in a small mason jar and shake my heart out. All references to house seasoning are used from the above mixture.
The photo below is prior to the cheese pouring so you can see how gloriously crispy the pretzel coating becomes. We almost never have breadcrumb breaded chicken anymore because the crispyness you get from the pretzels is out of this world. Also, yes that’s a hashbrown (another favorite in our house lol)
- 2 boneless, skinless chicken breasts
- about 6 ounces of salted pretzels
- House Seasoning (directions in notes)
- ⅔ cup of all purpose flour
- 2 eggs
- olive oil
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup milk
- 1 tablespoon dijon mustard
- ¼ tsp hot sauce of your choice (i like Sriracha)
- 2 cups shredded sharp cheddar cheese
- Completely butterfly each of the chicken breasts, making a total of 4 thin chicken breasts. One by one, put the chicken breast in between 2 pieces of plastic wrap and flatten slightly with a mallet.
- Put the pretzels in a food processor and process until you have fine crumbs. Put the crumbs in a shallow dish and season with house seasoning. In another shallow dish, beat the eggs and season with house seasoning. In another dish add flour and season with house seasoning.
- In a large saute pan over medium heat, heat up the oil, about ⅛″ deep.
- Dip each chicken piece into the flour, then into the eggs, then into the pretzels. Add to the hot oil in the pan. Put the chicken into the hot oil and cook until the pretzels are browned and the chicken is cooked through. This only takes about 3 or 4 minutes on each side.
- Meanwhile, make the sauce. In a saucepan, melt the butter. Whisk in the flour and cook for 1 minute. Whisk in the milk, 1 tsp house seasoning, hot sauce and the mustard, and cook until slightly thickened. Stir in the cheese. Season with salt and pepper, if needed.
- Serve the chicken with the Mustard-Cheddar Sauce.