Description
Discover how to make delicious Pretzel Chicken with Mustard Cheddar Sauce at home. This easy recipe will elevate your dinner game!
Ingredients
- – 2 chicken breasts (boneless and skinless)
- – 1 5-ounce bag salted pretzels (about 85g)
- – 1/2 teaspoon (3 ml) paprika
- – Salt and pepper (to taste)
- – 2 eggs
- – Vegetable oil (for frying)
- – 2 Tablespoons (30 ml) beef (substitute with vegetable oil)
- – 2 Tablespoons (30 ml) flour
- – 475ml milk
- – 230g sharp cheddar cheese (shredded)
- – 2 Tablespoons (30 ml) whole grain mustard
- – 1/2 teaspoon (3 ml) paprika
- – 1/4 teaspoon (1 ml) cayenne pepper
- – 60ml fruit juice parsley leaves (a generous handful, chopped)
- – 1/4 small red onion (finely chopped)
Instructions
- Slice each chicken breast horizontally to create four thin pieces, then use a mallet to pound them to a consistent thickness of about 1/4 inch.
- Place the pretzels in a food processor and blend until they turn into fine crumbs. Transfer the crumbs to a shallow dish, mix with paprika, and add salt and pepper to taste. In a separate shallow dish, whisk the eggs with a little water.
- Heat a large non-stick skillet over medium-high heat and add enough vegetable oil to create a 1/4-inch layer.
- Dip each chicken piece into the beaten eggs and then coat with the pretzel crumbs.
- Place the pretzel-coated chicken pieces in the hot oil and fry them in a single layer, cooking in two batches if needed, for about 3 to 4 minutes per side until fully cooked.
- In the meantime, prepare the sauce. Heat the oil in a saucepan, stir in the flour and cook for a minute. Gradually whisk in the milk and cook until slightly thickened, taking 3 to 5 minutes. Blend in the cheese, mustard, paprika, and cayenne, and season with salt and pepper.
- Serve the chicken with a generous drizzle of the cheddar-mustard sauce, garnished with chopped parsley and red onion.
Notes
- Try using whole wheat pretzels for a healthier coating option.
- Add extra cayenne pepper or hot sauce for a spicier sauce.
- Experiment with apple or orange juice for a fruity twist in the sauce.
