Pretzel Chicken
Crunchy, tangy, and easy to make, Pretzel Chicken features a salty, crunchy crust made from crushed pretzels, complemented by a creamy cheddar-mustard sauce.
Ingredients
Chicken Ingredients
- 4 pieces chicken breasts
- 1 cup buttermilk Can substitute with soured milk
- 1/2 cup Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Coating Ingredients
- 2 cups crushed pretzels
- 1 cup shredded cheddar cheese
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a bowl, combine buttermilk, Dijon mustard, garlic powder, onion powder, salt, and pepper.
- Dip each chicken breast into the buttermilk mixture, then coat with crushed pretzels.
- Place the coated chicken on a baking sheet.
Cooking
- Bake for 25-30 minutes or until the chicken is cooked through and the coating is golden brown.
- Serve with a creamy mustard-cheddar sauce by mixing shredded cheddar cheese with a little Dijon mustard and warming it until melted.
Notes
For a crispier crust, use a shallow baking pan with a rack, or consider air frying. To store leftovers, refrigerate in an airtight container for up to 3 days and reheat at 350°F (175°C). You can freeze for up to 2 months.