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Pretzel-Crusted Chicken

Delicious and crunchy pretzel-crusted chicken topped with a tangy cheddar-mustard mix, perfect for busy weeknights and family dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces chicken breasts Pound to even thickness for uniform cooking.
  • 2 cups crushed pretzels Fine crumbs; gluten-free if necessary.
  • 1 cup breadcrumbs Use plain or panko for extra crunch.
  • 2 pieces eggs Whisked.
  • 1/2 cup milk Any type of milk will work.
  • 1/2 cup mustard Dijon or yellow both work.
  • 1 cup shredded cheddar cheese
  • to taste Salt and pepper
  • Olive oil or cooking spray For greasing the baking sheet.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a bowl, mix the crushed pretzels and breadcrumbs together.
  3. In another bowl, whisk together eggs and milk.
  4. Season the chicken breasts with salt and pepper.
  5. Dip each chicken breast into the egg mixture, then coat with the pretzel mixture.
  6. Place the coated chicken breasts on a baking sheet lined with parchment paper.
Topping and Baking
  1. In a small bowl, mix mustard and cheddar cheese.
  2. Drizzle or spread the mustard-cheddar mixture on top of each chicken breast.
  3. Spray with olive oil or cooking spray.
  4. Bake for 25-30 minutes or until the chicken is cooked through and the coating is golden brown.
  5. Serve hot.

Notes

For less sodium, use low-sodium pretzels and reduce added salt. Let the chicken rest for 3 to 5 minutes after baking. Use a wire rack over the baking sheet for extra crispiness.