Pretzel-Crusted Chicken Breasts with a Cheesy-Mustard Sauce

Pretzel-Encrusted Chicken - www.SweetDashofSass.comIf you love fried chicken or chicken fingers, this is a must try recipe!  The chicken alone, without the sauce, is amazing on its own.  Even though the cheesy sauce was great, I probably enjoyed the sauce over my broccoli even more.  The next time I make this, I’ll probably pass on the cheese sauce and just dunk my chicken in some of my favorite BBQ sauce!

Pretzel-Crusted Chicken Breasts with a Cheesy-Mustard Sauce
Recipe type: Dinner
  • Chicken
  • 4 thinly sliced chicken breasts
  • 6 cups (6-7 oz) salted pretzels
  • Ground black pepper
  • Kosher Salt
  • 3 eggs
  • 3 tablespoons milk
  • Vegetable oil, for frying
  • Cheese (if desired)
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups milk
  • 2 cups sharp yellow cheddar cheese, shredded
  • 1 cup white american cheese, shredded
  • 3 tablespoons spicy brown mustard
  • Kosher Salt
  • Optional Garnish – Chopped Parsley leaves
  1. Place pretzels in a food processor or blender and grind until fine. (It’s ok for the pretzel mixture not to be completely a fine powder.)
  2. Pour into a shallow dish. Add ¼ teaspoon of ground pepper to pretzel mixture.
  3. In separate shallow dish, whisk milk and eggs together.
  4. Take 1 chicken breast and coat in pretzels. , then fully dunk chicken in egg mixture on both sides, then dunk a 2nd time in the pretzel coating.
  5. When finished, place on dish and repeat with remaining chicken breasts.
  6. Pre-heat a large skillet with ¼″ to ⅓″ inch of oil. .
  7. Add pretzel-coated chicken breasts to the hot oil. Do not overcrowd, if you need to do in separate batches, that is fine.
  8. Cook about 3 to 4 minutes on each side, until pretzel coating is golden brown and chicken juices are running clear.
  9. Once chicken is complete, pull out of oil and let them rest on a paper towel lined plate to drain excess oil. Sprinkle with a pinch of salt.
  10. While the chicken is frying, you can start working on the cheese sauce (if desired). In a medium sauce pot over medium heat, melt butter and add flour.
  11. Whisk mixture together and cook for 1 minute. Whisk in milk to flour/butter mixture. When milk starts to bubble, add shredded cheeses and mustard.
  12. Continue to mix with a whisk till cheese is fully melted. Add a pinch or two of salt and pepper. Remove sauce from the heat.
  13. Transfer chicken to serving dishes and drizzle with cheese sauce. Garnish with chopped parsley (if desired).

Pretzel-Encrusted Chicken -

Pretzel Encrusted Chicken -

Pretzel Encrusted Chicken -

Pretzel-Encrusted Chicken -

Cheesy-Mustard Sauce -

Pretzel-Encrusted Chicken -

Tip #1Not sure how to gauge when your oil is hot enough?  Take a wooden spoon and place the top end in the oil.  If you notice little bubbles forming around the spoon, your oil is ready!

Tip #2:  Can’t find thinly sliced chicken breasts?  You can use regular chicken breasts and pound out to make them thinner.  You can also ask your local grocery store (butcher) to slice a chicken breast for you prior to purchasing!  If you prefer, you can even swap with chicken tenderloins.

Tip #3Not a fan of cheese sauce, no worries!  You can easily make just the chicken and serve with your favorite sauces such as BBQ or ranch!



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