Pretzel Chicken with Mustard-Cheddar Sauce – Crunchy Comfort with a Tangy Twist

There’s something irresistible about the crunch of pretzels meeting tender chicken, all smothered in a silky cheddar-mustard sauce. This Pretzel Chicken with Mustard-Cheddar Sauce is the perfect blend of salty, creamy, and cozy — a comfort meal that feels both nostalgic and elevated. Picture golden, crispy chicken tenders coated in crushed pretzels, paired with a warm, tangy cheese sauce that makes every bite unforgettable.

The story of this dish began one cozy fall evening when I had leftover pretzels from a game-day snack and some chicken tenders thawing on the counter. What started as a “let’s see what happens” experiment turned into a family favorite. The pretzels created a shatteringly crisp crust, and when I paired them with a simple cheddar and mustard sauce, it was pure magic — the kind of meal that fills your kitchen with warmth and laughter.

Ingredients:

• 1 ½ pounds boneless, skinless chicken tenders
• 4 cups crushed pretzels (use salted traditional pretzels for best flavor)
• 1 cup all-purpose flour
• 2 large eggs
• 2 tablespoons milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon smoked paprika
• Salt and pepper, to taste
• 2 tablespoons olive oil (for frying)

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 tablespoon yellow mustard
• Salt and pepper, to taste
• Chopped parsley (for garnish)

Instructions:

1. Crush the pretzels: Add pretzels to a zip-top bag and crush with a rolling pin until fine crumbs form. Pour them into a shallow dish.
2. Set up breading station: In one dish, add flour with garlic powder, onion powder, paprika, salt, and pepper. In another, whisk eggs with milk. In the third, place crushed pretzels.
3. Coat the chicken: Dredge each chicken tender first in flour, then in egg mixture, and finally press firmly into crushed pretzels, coating evenly on all sides.
4. Cook the chicken: Heat olive oil in a large skillet over medium heat. Fry chicken in batches until golden brown and cooked through, about 4–5 minutes per side. Transfer to a paper towel–lined plate.
5. Make the sauce: In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk, whisking until smooth and thickened. Stir in shredded cheddar until melted, then whisk in Dijon and yellow mustard. Season with salt and pepper.
6. Serve: Spoon the warm mustard-cheddar sauce over crispy pretzel chicken. Garnish with chopped parsley and serve immediately.

Tips & Tricks:

• Crush the pretzels just enough for a fine, even texture — too coarse and the coating won’t stick as well.
• Add a touch of cayenne pepper to the sauce for a little heat.
• For a lighter version, bake the chicken on a wire rack at 400°F (200°C) for 18–20 minutes, flipping halfway.

Variations:

• Honey-Mustard Twist: Stir in a tablespoon of honey into the sauce for sweetness.
• Spicy Kick: Use pepper jack instead of cheddar and add hot sauce to the sauce.
• Gluten-Free: Use gluten-free pretzels and flour to make this meal allergy-friendly.

Pretzel Chicken with Mustard-Cheddar Sauce

Crispy pretzel-crusted chicken tenders topped with creamy mustard-cheddar sauce for a cozy, flavor-packed dinner.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 460

Ingredients Equipment Method Notes

Ingredients

  

Pretzel Chicken

• 1.5 pounds chicken tenders
• 4 cups crushed pretzels
• 1 cup all-purpose flour
• 2 large eggs
• 2 tbsp milk
• 1 tsp garlic powder
• 1 tsp onion powder
• 0.5 tsp smoked paprika
• 2 tbsp olive oil

Mustard-Cheddar Sauce

• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 cup milk
• 1 cup sharp cheddar cheese, shredded
• 2 tbsp Dijon mustard
• 1 tbsp yellow mustard
• salt and pepper to taste
• chopped parsley for garnish

Equipment

• Mixing bowls
• Skillet
• Saucepan
• Whisk

Method

 

1. Crush pretzels into fine crumbs and set aside.
2. Set up breading station with flour mixture, egg wash, and pretzel crumbs.
3. Coat chicken tenders in flour, egg, then pretzels.
4. Fry chicken in olive oil until golden and cooked through.
5. Prepare mustard-cheddar sauce in saucepan and stir until smooth.
6. Serve chicken topped with sauce and garnished with parsley.

Notes

For an oven-baked version, cook on a wire rack at 400°F for 20 minutes.

Serving Suggestions:
Serve this crunchy chicken with roasted vegetables, mashed potatoes, or a simple green salad. It’s also fantastic as a sandwich — tuck the pretzel chicken between toasted buns with a drizzle of mustard sauce and fresh lettuce.

Storage Information:
Leftovers can be refrigerated for up to 3 days in an airtight container. To reheat, bake in the oven at 375°F (190°C) for 10 minutes to restore crispiness. Store the sauce separately and reheat over low heat with a splash of milk.

FAQ:

• Can I make this ahead? Yes! Bread the chicken and refrigerate it (unfried) for up to 4 hours before cooking.
• Can I freeze it? Yes. Freeze cooked chicken on a tray, then store in a bag for up to 2 months. Reheat directly in the oven.
• Can I use chicken breast instead of tenders? Absolutely — just slice them into thinner strips for even cooking.

History / Fun Facts:
Pretzel-coated chicken has German-American roots, inspired by the classic pairing of pretzels and mustard. It’s a playful, crunchy twist on schnitzel — swapping breadcrumbs for pretzels adds a bold flavor and texture that feels both homey and festive. The cheddar sauce takes it up a notch, making it the kind of dish that feels like a warm hug on a plate.