Description
Tender chicken breasts coated in a crispy pretzel crust, paired with a rich mustard-cheddar sauce.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups pretzel crumbs
- 1 cup flour
- 2 eggs, beaten
- 1 cup shredded cheddar cheese
- 1/2 cup Dijon mustard
- 1/2 cup sour cream
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Cooking oil for frying
Instructions
- Preheat your oven to 400°F (200°C).
- Season the chicken generously with salt and pepper.
- Set up your breading station with three shallow dishes: one for flour, one for beaten eggs, and one for pretzel crumbs.
- Coat each chicken breast thoroughly in flour, then dip into the beaten egg, allowing excess to drip off, and press into pretzel crumbs.
- Heat cooking oil in a skillet over medium heat.
- Fry the chicken for about 3–4 minutes on each side until golden-brown.
- Transfer the chicken to a parchment-lined baking sheet.
- Bake for 15-20 minutes, checking with a thermometer for at least 165°F (74°C).
- Prepare the sauce by combining cheddar cheese, Dijon mustard, and sour cream in a saucepan over low heat.
- Serve hot chicken with the mustard-cheddar sauce drizzled on top.
Notes
Make-ahead tips: Prepare the chicken up to the frying stage and refrigerate before cooking. Air frying is also an option for a healthier method.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 150mg