This Crispy Pretzel Crusted Chicken is pure comfort food with a delightful twist. The salty, crunchy pretzel coating gives way to tender, juicy chicken, all smothered in the most wonderfully sharp and creamy mustard-cheddar sauce. It’s a family favorite that feels a little special but comes together so easily.

Why You’ll Adore This Recipe

Fun & Flavorful: A unique, crunchy pretzel coating offers a salty, savory alternative to traditional breadcrumbs.
Quick Weeknight Meal: Ready in just 35 minutes, it’s perfect for a busy evening when you want something special.
Kid-Approved: The combination of crispy chicken and cheesy sauce is a guaranteed hit with the whole family.
Baked, Not Fried: Achieves a fantastic crunch in the oven, making it a lighter option without sacrificing texture.

Gathering Your Ingredients

For the Pretzel Crusted Chicken:

1 1/2 lbs chicken tenders or breasts, cut into strips
2 cups crushed pretzels
1/2 cup all-purpose flour
2 large eggs, beaten
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon black pepper
2 tablespoons olive oil (for baking)

For the Mustard-Cheddar Sauce:

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup milk
1 cup sharp cheddar cheese, shredded
2 tablespoons Dijon mustard
1/2 teaspoon garlic powder
Salt and black pepper, to taste

Let’s Get Cooking, Step by Step

First, Let’s Warm Up the Oven

Get your oven warming up to 400°F (200°C) and line a baking sheet. My little tip is to always use parchment paper, it makes cleanup an absolute breeze!

Getting Your Breading Station Ready

Get your three bowls ready: one for flour, one for the eggs, and one for that glorious pretzel mixture. An assembly line makes the process smooth and keeps your fingers from getting too messy.

Time to Coat the Chicken

This is the fun part! Take each piece of chicken for a little journey: first a dip in the flour, then the egg, and finally a generous coating in the pretzel crumbs. Be sure to press gently so the coating really sticks.

Baking Until Crispy and Golden

Arrange your coated chicken on the baking sheet, making sure not to overcrowd them. A little space ensures they get crispy all over. Pop them in the oven and let them bake until they’re beautifully golden brown.

Now, for That Dreamy Sauce

While the chicken bakes, you can whip up the sauce. Start by melting your butter and whisking in the flour to make a simple roux. This is the foundation for a perfectly smooth sauce.

Making it Cheesy and Delicious

Slowly add the milk, whisking constantly to avoid any lumps. Once it’s smooth and starts to thicken, stir in that lovely sharp cheddar and Dijon. The kitchen will start to smell absolutely divine!

The Final, Delicious Drizzle

Once the chicken is perfectly crispy, pull it from the oven. Serve it warm and drizzle that incredible, velvety cheese sauce right over the top. A little fresh parsley is a lovely touch if you have it.

Pretzel Chicken with Mustard-Cheddar Sauce Article

A Little Note on Nutrition

Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and brands you use. This calculation for Kcal: 460 kcal is for one of four servings.

For a Healthier Touch

Go Whole Grain: For a bit of extra fiber, try using whole wheat pretzels and whole wheat all-purpose flour. The taste is just as wonderful.
Lighten the Sauce: You can easily lighten up the sauce by using low-fat milk and a reduced-fat sharp cheddar cheese. It will still be creamy and delicious.
Leaner Protein: While chicken tenders are already lean, you can ensure you’re using skinless, boneless chicken breasts trimmed of any excess fat.

How We Love to Serve This

With Roasted Veggies: This chicken pairs beautifully with something simple like roasted broccoli or asparagus spears tossed with a little olive oil and salt. The green is a lovely contrast on the plate.
On a Bed of Greens: For a lighter meal, serve the crispy chicken strips over a simple salad of mixed greens with a light vinaigrette. The warm, cheesy chicken on top is just heavenly.
Alongside Mashed Potatoes: For a truly comforting supper, serve this dish with a side of my mom’s creamy mashed potatoes. The cheese sauce is perfect for drizzling over everything.

A Few Little Tips for Success

Pulverizing the Pretzels: Be careful not to turn your pretzels into a fine powder. You want a coarse crumb with some texture to get that signature crunch. A few quick pulses in the food processor or placing them in a bag and using a rolling pin works best.
Overcrowding the Pan: If you place the chicken strips too close together on the baking sheet, they will steam instead of crisping up. Always leave a little space between each piece for the hot air to circulate.
Rushing the Sauce: When adding the milk to your butter and flour mixture (the roux), pour it in slowly while whisking continuously. This is the secret to a silky-smooth cheese sauce without any lumps.

Saving Some for Later

To keep the chicken as crisp as possible, it’s best to store it separately from the sauce in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy it again, I recommend reheating the chicken in an oven or air fryer at 375°F for a few minutes until it’s hot and crispy. The sauce can be gently rewarmed in a saucepan over low heat.

From My Kitchen to Yours

This dish is more than just dinner; it’s a little piece of my family’s history, filled with sisterly love and kitchen creativity. I hope when you make this Pretzel Crusted Chicken, it brings a little bit of that same joy and warmth into your own home. Food is all about making memories, and I hope this becomes a happy one for you.

Your Questions, Answered

Can I use an air fryer to make this chicken?

Absolutely! An air fryer is perfect for this. Cook at 380°F (190°C) for about 10-12 minutes, flipping halfway through, until the chicken is cooked through and crispy.

What are the best pretzels to use for the coating?

Classic, thin pretzel twists or sticks work perfectly. They break down easily and provide a great salty crunch. Avoid any overly seasoned or flavored pretzels that might clash with the sauce.

Can I prepare the chicken ahead of time?

You can bread the chicken a few hours in advance. Just lay the coated, uncooked strips on your parchment-lined baking sheet, cover with plastic wrap, and store in the refrigerator until you’re ready to bake. This can be a great time-saver.

Pretzel Chicken with Mustard-Cheddar Sauce

Author: Sarah
Total Time: 35 minutes
Yield: 4 servings 1x

Print Recipe

Description

This Crispy Pretzel Crusted Chicken is comfort food with a delightful twist. The salty, crunchy pretzel coating gives way to juicy chicken, smothered in a sharp and creamy mustard-cheddar sauce.

Ingredients

Scale

1 1/2 lbs chicken tenders or breasts, cut into strips
2 cups crushed pretzels
1/2 cup all-purpose flour
2 large eggs, beaten
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon black pepper
2 tablespoons olive oil (for baking)
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup milk
1 cup sharp cheddar cheese, shredded
2 tablespoons Dijon mustard
1/2 teaspoon garlic powder
Salt and black pepper, to taste

Instructions

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Set up three bowls: one with flour, one with beaten eggs, and one with crushed pretzels mixed with garlic powder, paprika, and black pepper.
Coat chicken pieces in flour, then egg, then pretzel mixture, pressing gently so crumbs stick.
Arrange chicken on baking sheet, drizzle lightly with olive oil, and bake until golden brown and crispy, about 20–25 minutes.
Meanwhile, prepare the sauce: melt butter in a saucepan, whisk in flour, and cook 1 minute to form a roux.
Slowly add milk while whisking constantly until smooth and thickened.
Stir in shredded cheddar, Dijon mustard, garlic powder, salt, and black pepper until melted and creamy.
Serve chicken hot and drizzle with mustard-cheddar sauce. Garnish with fresh parsley if desired.

Notes

For best crunch, avoid crushing pretzels too finely—keep a coarse texture. Store chicken and sauce separately to maintain crispiness.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 460
Sugar: 2g
Sodium: 720mg
Fat: 25g
Saturated Fat: 11g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 32g
Cholesterol: 110mg

Keywords: pretzel crusted chicken, mustard cheddar sauce, baked chicken, comfort food