Crispy pretzel-crusted chicken breasts topped with a creamy, tangy mustard-cheddar sauce—comforting, crunchy, and full of flavor.

4 boneless, skinless chicken breasts

1 cup crushed pretzels

1/2 cup all-purpose flour

2 large eggs

2 tbsp milk (for egg wash)

1/2 tsp salt

1/4 tsp black pepper

Vegetable oil for frying or cooking spray for baking

2 tbsp butter

2 tbsp all-purpose flour (for roux)

1 1/2 cups milk (or cream)

1 1/2 cups shredded sharp cheddar cheese

2 tbsp Dijon mustard

Salt and pepper, to taste

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Set up three shallow bowls: seasoned flour in one, beaten eggs mixed with milk in the second, and crushed pretzels in the third.
Pound chicken breasts to even thickness. Dredge each in flour, dip in egg wash, then press firmly into crushed pretzels to coat. Let rest a few minutes so coating adheres.
For pan-frying: Heat 1/4 inch vegetable oil in skillet over medium heat. Cook chicken 6–8 minutes per side until golden brown and internal temperature reaches 165°F (74°C). For baking: Preheat oven to 400–425°F (200–220°C), place chicken on greased rack, and bake 18–22 minutes, flipping halfway.
While chicken cooks, melt butter in a saucepan over medium heat. Whisk in flour to form a roux; cook 1–2 minutes.
Gradually whisk in milk, stirring until smooth and slightly thickened.
Add cheddar cheese and Dijon mustard; stir until cheese melts and sauce is velvety. Season to taste with salt and pepper.
Plate chicken and spoon or drizzle mustard-cheddar sauce over the top. Serve immediately.

Add garlic powder, smoked paprika, or cayenne to pretzel crumbs for extra flavor.

Swap Dijon mustard with whole-grain or yellow mustard for different tang levels.

Bake instead of fry for a lighter option—still crispy and flavorful.