Description
Crispy Pretzel Chicken with Zesty Cheddar Sauce is a delightful American main course featuring tender chicken breasts coated in a crunchy pretzel crust, pan-seared to golden perfection and oven-baked for juicy finish. It is served with a rich, creamy cheddar sauce infused with a spicy kick from cayenne and hot sauce, perfect for an easy yet flavorful dinner.
Ingredients
Scale
Chicken and Coating
- 4 chicken breasts
- 1 cup crushed pretzels (finely crushed)
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
Zesty Cheddar Sauce
- 2 tbsp butter
- 1 tbsp cornstarch
- 1 cup milk
- 1 cup shredded sharp cheddar cheese
- 1 tsp Dijon mustard
- 1/2 tsp hot sauce (adjust to taste)
- 1/2 tsp Worcestershire sauce
- 1/4 tsp cayenne pepper
- Salt and black pepper to taste
Instructions
- Prep Chicken: Preheat your oven to 400°F (200°C). Pound the chicken breasts gently to an even thickness to ensure uniform cooking across each piece.
- Set Up Breading Stations: Prepare three shallow bowls: one containing the all-purpose flour mixed with garlic powder, paprika, salt, and black pepper; one with beaten eggs; and one filled with the finely crushed pretzels.
- Coat Chicken: Dip each chicken breast first into the seasoned flour mixture, shaking off the excess, then dip into the beaten eggs, and finally press thoroughly into the crushed pretzels to evenly coat.
- Sear Chicken: Heat olive oil in a large oven-safe skillet over medium heat. Carefully place the breaded chicken breasts into the skillet and sear for about 3 minutes on each side, or until both sides are golden brown and crispy.
- Bake Chicken: Transfer the skillet with the seared chicken directly into the preheated oven. Bake for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Prepare Zesty Cheddar Sauce: While the chicken bakes, melt butter in a small saucepan over medium heat. Whisk in cornstarch to create a roux, cooking for about 1-2 minutes until bubbly.
- Thicken Sauce: Slowly add milk to the roux while whisking constantly to prevent lumps. Continue whisking until the sauce thickens, about 3-5 minutes.
- Finish Sauce: Remove from heat and stir in shredded sharp cheddar cheese, Dijon mustard, hot sauce, Worcestershire sauce, cayenne pepper, and salt and pepper to taste until smooth and creamy.
- Serve: Plate the baked pretzel-crusted chicken breasts and generously drizzle the warm zesty cheddar sauce over the top. Enjoy with roasted vegetables or a crisp green salad.
Notes
- For extra crunch, use pretzel sticks crushed finely instead of pretzel chips.
- Add fresh herbs such as parsley or chives to the cheddar sauce for a fresher flavor.
- To reduce heat, omit or lessen the cayenne pepper and hot sauce in the sauce.
- This dish pairs wonderfully with roasted vegetables or a crisp green salad for a balanced meal.
