Name: Pretzel Crusted Chicken with Cheddar Sauce Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts (about 8-10 oz each); 4 oz salted pretzels; 1/4 cup flour; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; Salt and pepper to taste; 1 egg; Neutral oil for frying (about 1/2 inch in skillet); Fresh parsley for serving; 1 tablespoon butter; 1 tablespoon flour; 1 cup milk; 1 tablespoon Dijon mustard; 8 oz cheddar cheese, shredded

Jump to Recipe· 4.9 from 4 reviews

If you’re looking for a show-stopping dinner that tastes indulgent but comes together without fuss, you’ve got to try my Pretzel Crusted Chicken with Cheddar Sauce Recipe. Crispy, salty pretzel coating meets tender chicken, all smothered in a creamy, tangy cheddar sauce that takes this meal over the top. I remember the first time I made it—it instantly became a favorite at home, and I bet you’ll feel the same once you dive in!

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Why This Recipe Works

Crunchy coating: Pretzel crumbs create the perfect salty, crispy crust that’s better than breadcrumbs every time.
Balanced flavors: The cheddar sauce isn’t overpowering but adds creamy richness with a subtle mustard kick.
Simple technique: Flattening the chicken ensures even cooking and tender texture—no more dry edges!
Kid-friendly appeal: My kids love the crunchy chicken and cheesy sauce combo, and it’s sneaky enough to sneak in some wholesome ingredients.

Pretzel Crusted Chicken with Cheddar Sauce, crunchy pretzel chicken, cheesy chicken recipes, easy pretzel coated chicken, savory chicken dinner ideas - The image shows two pieces of golden brown fried chicken cooking in a black cast iron skillet. The chicken has a crispy, crunchy texture with uneven, rough edges and a deep, warm brown color. The surface of the oil in the skillet bubbles gently around the chicken, reflecting light with small shiny spots. The skillet sits on a white marbled surface, creating a clean and bright background. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe shines because each ingredient pulls its weight. From the flaky pretzel crust that delivers an amazing crunch to the creamy cheddar sauce that ties everything together, I’ll walk you through why these choices make all the difference—and some tips on picking the best versions at the store.

Boneless, skinless chicken breasts: Perfect for quick cooking and easy to flatten evenly; opting for even thickness means no overcooked or dry spots.
Pretzels: I use salted pretzels to add that signature savory crunch—you want them crushed mostly fine but with a few bigger chunks for texture.
Flour: Helps the coating stick to the chicken and creates a nice base layer for the egg wash.
Garlic powder & onion powder: These add a little depth and subtle savory notes to the coating without overpowering the delicate pretzel flavor.
Egg: Acts as the sticky binder that holds pretzel crumbs in place while frying.
Neutral oil (like vegetable or canola): Needed for frying—choose an oil with a high smoke point for a golden, crisp crust without burning.
Butter & flour (for sauce): Together, they form a roux that thickens the sauce to the perfect smoothness.
Milk: Creamy base used to create that rich cheddar sauce, balancing richness with lightness.
Dijon mustard: Adds a hint of tang and depth, cutting through the cheddar’s richness beautifully.
Cheddar cheese: Use a sharp, good-quality cheddar shredded fresh for the best melt and flavor.
Fresh parsley: Adds brightness and fresh color when sprinkled on top—definitely don’t skip this finishing touch!

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

Here’s the fun part: this Pretzel Crusted Chicken with Cheddar Sauce Recipe is super flexible, so you can make it your own every time. I like to switch up the mustard or experiment with different cheeses, and sometimes I add a little extra seasoning to the pretzels just for kicks.

Variation: Once, I swapped Dijon mustard for spicy brown mustard to give the sauce a little more punch—it was a hit at my house and definitely worth trying if you like a bit of heat!
Dietary tweak: For a gluten-free version, crushed gluten-free pretzels or crushed nuts work wonders as a substitute crust.
Seasonal twist: Adding fresh herbs like thyme or rosemary to the flour mix gives the crust an aromatic boost that’s perfect in fall or winter.

Step-by-Step: How I Make Pretzel Crusted Chicken with Cheddar Sauce Recipe

Step 1: Flatten for Even Cooking

First things first, butterfly your chicken breasts so you end up with four thinner pieces. Then, pop each between two pieces of plastic wrap and give them a gentle pounding with a mallet or heavy pan until they’re about even in thickness. This trick means the chicken cooks evenly without drying out—a little extra effort that pays off big when you bite in.

Step 2: Prep the Pretzel Crust

Grab your pretzels and pulse them in a food processor until mostly fine, but don’t overdo it—you want those few chunkier bits for texture. Set up three dishes: one with a mix of flour, garlic powder, onion powder, salt, and pepper; one with a beaten egg; and the last with your pretzel crumbs.

Step 3: Coat and Fry

Dip each piece of flattened chicken into the flour mixture first, making sure it’s completely coated. Then into the egg, and finally, press the chicken into the pretzel crumbs. Don’t be shy about pressing the crumbs in—that’s how you get that standout crust. Heat about half an inch of oil in a sturdy skillet to 350°F (if you don’t have a thermometer, medium-high heat works—just test with a small crumb first). Fry the chicken in batches, 3-4 minutes per side, until golden and cooked through. Transfer to a rack over a baking tray and keep warm in the oven on the lowest setting while you finish the rest.

Step 4: Whip Up the Cheddar Sauce

In a saucepan, melt butter then whisk in flour, cooking for about a minute to remove the raw flour taste. Slowly whisk in milk and mustard, cooking gently until the sauce thickens just a bit. Add cheddar cheese in handfuls, stirring until melted and silky smooth. Be careful not to overcook here—you want it creamy, not grainy. Season with salt and pepper to your taste.

Step 5: Serve It Up!

Plate the crunchy pretzel crusted chicken, pour over that velvety cheddar sauce, and sprinkle with fresh parsley for a pop of color and brightness. And just like that, dinner’s served.

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Pro Tips for Making Pretzel Crusted Chicken with Cheddar Sauce Recipe

Even Thickness Matters: Flattening your chicken keeps cooking even—you won’t have dry edges or raw centers.
Don’t Overprocess Pretzels: Leaving a few larger crumbs in the coating gives a delightful crunch and visual appeal.
Use a Cast Iron Skillet: It holds heat well for perfectly crisp frying and less temperature drop when you add chicken.
Watch the Sauce Carefully: Overcooking cheddar sauce can make it grainy—remove it from heat as soon as cheese melts.

How to Serve Pretzel Crusted Chicken with Cheddar Sauce Recipe

Garnishes

I always finish with a sprinkle of fresh parsley—it adds just the right fresh, herbal note and brightens the plate. Sometimes, I’ll also add a few chili flakes for a hint of heat, especially if we’re in the mood for something a bit more exciting.

Side Dishes

This chicken pairs effortlessly with roasted veggies, mashed potatoes, or even a crisp green salad for a lighter meal. One of my go-tos is steamed green beans tossed with lemon and garlic—it cuts through the richness of the cheddar sauce wonderfully.

Creative Ways to Present

For a special occasion, I’ve layered the chicken slices over a bed of creamy polenta, spooned the cheddar sauce artistically, and garnished with microgreens. It elevates this homey dish into something that looks fancy but is just as comforting.

Make Ahead and Storage

Storing Leftovers

Leftover Pretzel Crusted Chicken stores great in an airtight container in the fridge for up to 3 days. I like setting the chicken on a paper towel-lined plate before closing it up to help keep the crust a little crisper.

Freezing

You can freeze the cooked chicken before saucing it—wrap each piece tightly in plastic wrap and store in a freezer bag. When ready to eat, thaw overnight in the fridge for best texture.

Reheating

To keep the pretzel crust crispy when reheating, warm the chicken in a preheated oven at 350°F for about 10-15 minutes rather than microwaving. Reheat the cheddar sauce gently on the stove, whisking constantly to maintain its creamy texture.

FAQs

Can I use pretzel sticks instead of pretzel nuggets for the crust?

Absolutely! Just break up pretzel sticks into small pieces before pulsing them in your food processor. This will work just as well and give you that signature crunch for the chicken crust.
What’s the best cheese to use in the cheddar sauce?

A sharp cheddar works best for flavor, but you can experiment with extra sharp or even a mild cheddar if you prefer a gentler taste. Freshly shredded cheese melts more smoothly than pre-shredded, which often contains anti-caking agents.
How do I know when the chicken is cooked through?

Cooking the flattened chicken for about 3-4 minutes per side over medium-high heat usually does the trick. To be sure, use a meat thermometer—the internal temperature should reach 165°F.
Can I bake the chicken instead of frying?

You can! Spray the coated chicken with a little oil and bake at 400°F for about 20-25 minutes, flipping once. The crust will be crisp but slightly different than the traditional pan-fried crunch.
Is the cheddar sauce suitable for freezing?

I don’t recommend freezing the cheddar sauce, as it can separate or become grainy after thawing. It’s best to make the sauce fresh when you’re ready to serve.

Final Thoughts

Honestly, I can’t recommend this Pretzel Crusted Chicken with Cheddar Sauce Recipe enough. It’s comfort food turned exciting—crispy and savory with a creamy finish. Whenever I make it, the whole family crowds the table eager for seconds. Give it a go—you’ll impress yourself and anyone lucky enough to share your dinner. Let me know how it turns out in your kitchen!