Pretzel Crusted Chicken with Cheddar Mustard Sauce

The first time I tried Pretzel Crusted Chicken with Cheddar Mustard Sauce, I was in a cozy pub in Pennsylvania, where pretzels are more than just a snack they’re part of the state’s culinary identity.

This dish beautifully merges the crunchy heritage of Pennsylvania Dutch pretzels with the bold, cheesy flavors of classic American comfort food.

It’s the kind of meal that feels both nostalgic and exciting, capturing the essence of hearty Midwestern and East Coast pub-style dining.

Ingredients

Here is everything you will need to bring this delicious dish to life. Using quality ingredients, especially for the cheese and mustard, will make the sauce truly unforgettable.

For the Chicken

• 2 large boneless, skinless chicken breasts – These will be sliced into thinner cutlets for even cooking.
• 3 cups salted pretzels – Finely crushed, these create the ultimate crispy and flavorful crust.
• 1/2 teaspoon paprika – Adds a hint of smoky warmth to the pretzel coating.
• 2 large eggs – This will act as the binder to help the pretzel crumbs stick to the chicken.
• Salt and black pepper to taste – To season the chicken and pretzel coating.
• Vegetable oil for frying – You’ll need enough for a shallow fry, about ¼ inch deep in the pan.

For the Cheddar Mustard Sauce

• 2 tablespoons unsalted butter – This creates the base of our roux for a smooth sauce.
• 2 tablespoons all-purpose flour – The thickening agent for the cheese sauce.
• 2 cups whole milk – Using whole milk will result in a richer, creamier sauce.
• 2 cups sharp cheddar cheese, shredded – I highly recommend shredding your own cheese from a block; it melts much more smoothly than pre-shredded varieties.
• 2 tablespoons whole grain mustard – The seeds add a wonderful pop of texture and a tangy bite.
• 1/4 teaspoon cayenne pepper – Provides a gentle, warming heat to balance the richness of the cheese.

Note: This recipe serves approximately 4 people, making one cutlet per person.

Variations

One of the best things about this recipe is how easily you can adapt it. Here are some of my favorite ways to change it up.

• Spice it Up: If you love heat, use pepper jack cheese instead of cheddar for a spicier, nacho-style cheese sauce. You can also add a finely chopped jalapeño to the sauce as it thickens.
• Different Breading: Don’t have pretzels? Crushed tortilla chips or panko breadcrumbs make excellent substitutes for a different kind of crunch.
• Make it Tenders: Instead of full chicken cutlets, slice the chicken into tenders before breading. This is a great kid-friendly option, and the tenders are perfect for dipping.
• Swap the Sauce: If you’re not in the mood for a cheese sauce, this chicken is also fantastic with a simple honey mustard dipping sauce.

Cooking Time

This pub-style meal comes together faster than you might think, making it a great choice for a weeknight.

• Prep Time: 15 minutes
• Cooking Time: 15 minutes
• Total Time: 30 minutes

Equipment You Need

You won’t need any specialized kitchen gadgets for this recipe, just a few basics.

• Large Skillet: A heavy-bottomed or non-stick skillet is essential for frying the chicken evenly.
• Food Processor or Rolling Pin: To crush the pretzels into fine crumbs for the coating.
• Shallow Dishes: You’ll need two for the breading station (one for the egg, one for the pretzel crumbs).
• Saucepan: A small or medium saucepan is perfect for making the cheddar mustard sauce.
• Whisk: To ensure your cheese sauce is smooth and lump-free.

How to Make Pretzel Crusted Chicken with Cheddar Mustard Sauce?

This recipe is all about creating two amazing components, the crispy chicken and the creamy sauce, and bringing them together. 

Prepare the Chicken and Breading Station

Start by preparing your chicken. Slice each chicken breast in half horizontally to create four thinner cutlets. Place them between two sheets of plastic wrap and use a meat mallet or a heavy rolling pin to gently pound them to a uniform ¼-inch thickness. This ensures they cook quickly and evenly. Next, prepare your breading. Pulse the pretzels in a food processor until they form coarse crumbs. Transfer them to a shallow dish, stir in the paprika, and season with a pinch of salt and pepper. In a separate shallow dish, beat the two eggs with a splash of water.

Cook the Chicken

Now, it’s time to fry. Pour about a ¼-inch of vegetable oil into a large skillet and heat it over medium-high heat. To check if the oil is ready, drop in a pretzel crumb; if it sizzles immediately, you’re good to go. Dip each chicken cutlet first into the egg wash, letting any excess drip off, then press it firmly into the pretzel crumbs, ensuring it’s fully coated on both sides. Carefully place the coated chicken in the hot oil. Cook for 3-4 minutes per side until golden brown, crispy, and cooked through. Work in batches if needed to avoid overcrowding the pan.

Make the Cheddar Mustard Sauce

While the chicken is cooking, you can make the sauce. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about one minute, stirring constantly—this is your roux. Gradually whisk in the milk until the mixture is smooth. Continue to cook, stirring frequently, for 3-5 minutes until the sauce has thickened slightly. Remove the pan from the heat and stir in the shredded cheddar cheese, whole grain mustard, and cayenne pepper until the cheese is completely melted and the sauce is velvety smooth.

Assemble and Serve

Once the chicken is cooked, transfer it to a wire rack to drain any excess oil, which helps keep the bottom crispy. You can serve the chicken cutlets whole or slice them into strips. Generously drizzle the warm cheddar mustard sauce over the top. For a fresh finish, I love to garnish with some chopped fresh parsley or chives. Serve immediately and enjoy the incredible contrast of crunchy, creamy, and tangy flavors.

🇺🇸 United States: The Flavor of Pennsylvania’s Pretzel Heritage

Pretzel Crusted Chicken with Cheddar Mustard Sauce is inspired by the culinary traditions of Pennsylvania, where pretzels hold deep cultural roots dating back to early German settlers.

Pennsylvania, especially the city of Lancaster and Philadelphia, is famous for its pretzel-making heritage.

This dish blends that salty, crunchy classic with the creamy richness of cheddar mustard sauce and a perfect example of American creativity.

It’s a beloved pub-style favorite across the Northeastern and Midwestern United States, celebrating comfort and innovation in every bite.

Additional Tips for Making this Recipe Better

Over the years, I’ve discovered a few things that take this dish from great to absolutely amazing.

• I cannot stress this enough: shred your own cheese! Pre-shredded cheese is coated with anti-caking agents that prevent it from melting into a truly smooth, creamy sauce. It only takes a minute and the difference is huge.
• To ensure the pretzel coating sticks perfectly, I find it helpful to first lightly dredge the chicken in a bit of flour before the egg wash. This gives the egg something extra to cling to.
• Don’t walk away from your cheese sauce. It can go from perfect to scorched in an instant. Keep the heat on medium-low and stir constantly once you add the milk and cheese.
• If your cheese sauce gets too thick, you can always whisk in another splash of milk until it reaches your desired consistency.

How to Serve Pretzel Crusted Chicken with Cheddar Mustard Sauce?

In the Northeastern United States, especially in Pennsylvania and the Midwest, this dish is often served in gastropubs and breweries.

Locals enjoy it with craft beer, coleslaw, or roasted potatoes, celebrating the perfect balance of crunchy and creamy textures.

Whether you’re dining in a rustic Pennsylvania tavern or a trendy Chicago eatery, this recipe represents the comforting, inventive spirit of American cuisine, where humble ingredients become something truly unforgettable.

Nutritional Information

Here is an approximate nutritional breakdown for one serving (one chicken cutlet with sauce).

• Calories: Approximately 650-750 kcal
• Protein: Around 50g
• Carbohydrates: Around 45g
• Fat: Around 35g

Make Ahead and Storage

While this dish is best enjoyed fresh, here’s how to handle leftovers or prep ahead of time.

Storing

Store leftover chicken and sauce in separate airtight containers in the refrigerator for up to 3 days. Storing them separately is key to preventing the chicken from becoming soggy.

Freezing

I don’t recommend freezing the cooked chicken, as the pretzel crust loses its signature crunch upon thawing. However, the cheese sauce can be frozen in an airtight container for up to 2 months. Be aware that the texture may change slightly upon reheating.

Reheating

To get the best crunch back, reheat the chicken in an air fryer at 350°F for 5-7 minutes or in an oven at 375°F for 10-15 minutes. Gently reheat the cheese sauce in a saucepan over low heat, whisking constantly until smooth. You may need to add a splash of milk to restore its creamy consistency.

Why You’ll Love This Recipe?

This recipe is a crowd-pleaser for so many reasons. Here’s why I think you’ll fall in love with it.

• An Unforgettable Flavor Combo: The salty, crunchy pretzel coating paired with the rich, tangy cheddar mustard sauce is a match made in heaven. It’s a unique and delicious twist on a classic.
• Ready in 30 Minutes: This impressive meal comes together in just half an hour, making it perfect for a busy weeknight when you’re craving something special without the fuss.
• Restaurant-Quality at Home: It tastes like something you’d get at a trendy gastropub, but it’s incredibly simple to make in your own kitchen. It’s a great way to impress family and guests.
• Fun and Adaptable: The recipe is easy to customize. Use chicken tenders for the kids, switch up the cheese in the sauce, or try a different crunchy coating. It’s a great base for getting creative.