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- 4 boneless, skinless chicken breasts - 2 cups pretzels, finely crushed - 1 cup buttermilk - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon paprika - Salt and pepper to taste - 1 cup shredded sharp cheddar cheese - 2 tablespoons Dijon mustard - 1 tablespoon apple cider vinegar - 1 tablespoon butter Using these ingredients, you will create a crunchy, flavorful meal. The chicken stays moist because of the buttermilk. The pretzels give it a satisfying crunch. The sauce adds a rich, tangy flavor that makes each bite special. When choosing your pretzels, look for a good quality brand. This choice affects the texture and taste. For the best sauce, use sharp cheddar cheese. It melts well and adds a nice kick. If you need to adjust flavors, feel free to experiment. You can add herbs or spices that you like. Cooking is about making it your own. First, set your oven to 400°F (200°C). This high heat crisps the chicken nicely. Line a baking sheet with parchment paper or use non-stick spray. This helps with easy cleanup later. In a large bowl, mix the buttermilk, garlic powder, onion powder, paprika, salt, and pepper. Place the chicken breasts in this mix. Make sure they are fully covered. Cover the bowl with plastic wrap. Let it chill in the fridge for at least 30 minutes. This step makes the chicken juicy and flavorful. While the chicken marinates, crush the pretzels into fine crumbs. You can use a food processor for speed. If you don’t have one, put pretzels in a ziplock bag. Use a rolling pin to crush them into small bits. This will be the crunchy coating for your chicken. After marinating, take each chicken breast from the buttermilk. Let any extra liquid drip off. Roll each breast in the crushed pretzels. Press down firmly to ensure every piece is well coated. The more pretzel, the better the crunch! Place the coated chicken breasts on your prepared baking sheet. Bake them in the preheated oven for 25 to 30 minutes. Cook until the chicken reaches an internal temperature of 165°F (75°C) and the crust is golden brown. This means the chicken is safe to eat and delicious. While the chicken bakes, make the sauce. In a medium saucepan over medium heat, melt the butter. Once melted, add the shredded cheddar cheese, Dijon mustard, and apple cider vinegar. Stir until the cheese melts and the sauce is smooth. Taste and add salt and pepper as needed. This sauce adds a zesty kick! After baking, take the chicken out of the oven. Let it rest for a few minutes. Resting helps the juices stay inside the chicken. This makes each bite tender and juicy. Drizzle the mustard cheddar sauce over the chicken. You can also serve it in a small bowl for dipping. This adds a fun touch to your meal. Enjoy your crunchy, creamy creation! To make the pretzel crust extra crunchy, use finely crushed pretzels. A food processor works great. If you don’t have one, put the pretzels in a ziplock bag. Use a rolling pin to crush them into small pieces. This helps them stick better to the chicken. Also, press the pretzels firmly onto the chicken. This ensures a thick, crunchy layer that will impress everyone. If you are out of buttermilk, you can make a quick substitute. Mix one cup of milk with one tablespoon of lemon juice or vinegar. Let it sit for five minutes to thicken. You can also swap sharp cheddar for any cheese you like. Gouda or pepper jack can add a fun twist. For a healthier option, use whole grain pretzels instead of regular ones. Pretzel crusted chicken pairs well with many sides. Try a simple green salad with vinaigrette. Roasted vegetables or mashed potatoes also work nicely. For a fun touch, serve with sweet potato fries. A cold beer or sparkling lemonade can balance the flavors perfectly. Don’t forget to drizzle extra mustard cheddar sauce on your sides! {{image_4}} You can switch up the cheese in this dish. Try using gouda, mozzarella, or pepper jack. Each cheese gives a unique flavor. Gouda adds a rich taste. Mozzarella makes it extra gooey. Pepper jack brings some heat. Mix and match until you find your favorite! If you want to change the protein, use turkey or tofu. Turkey gives a nice lean option. For a plant-based choice, tofu works well. Just press the tofu first to remove excess water. Coat it just like the chicken. You’ll still enjoy that crunchy pretzel crust! Want to add more flavor? Marinate the chicken with herbs or spices. Try adding rosemary or thyme to the buttermilk mix. You can also add a splash of hot sauce for some kick. Another idea is to mix some ranch seasoning into the pretzel crumbs. These small changes can create a whole new dish! To keep your pretzel crusted chicken fresh, store it in an airtight container. Let it cool completely first. Place a layer of parchment paper between chicken pieces to avoid sticking. This way, your chicken stays crispy. Use it within three days for the best taste. For reheating, the oven works best. Preheat your oven to 350°F (175°C). Place the chicken on a baking sheet. Heat for about 10-15 minutes or until warm. If you want to keep it crispy, avoid the microwave. The oven keeps that crunchy pretzel crust intact. To freeze, wrap each chicken piece tightly in plastic wrap. Then place them in a freezer bag. This helps avoid freezer burn. Pretzel crusted chicken can last for up to three months. When ready to eat, thaw it in the fridge overnight. Reheat as mentioned above for the best results. You can serve various sides with Pretzel Crusted Chicken. Here are some ideas: - Mashed Potatoes: Creamy and buttery, they pair well. - Steamed Vegetables: Broccoli or green beans add color and nutrition. - Coleslaw: A crunchy slaw brings a fresh contrast. - Corn on the Cob: Sweet and juicy corn complements the savory chicken. Yes, you can use regular breadcrumbs. They will not provide the same crunch. Pretzels add a unique texture and flavor. If you want a similar taste, try seasoned breadcrumbs. The chicken is fully cooked when it reaches an internal temperature of 165°F (75°C). Use a meat thermometer for accuracy. The juices should run clear, not pink. If you cut into it, the meat should be white and firm. You can easily substitute buttermilk with: - Milk and Vinegar: Mix one cup of milk with one tablespoon of vinegar. Let it sit for 5 minutes. - Yogurt: Thin plain yogurt with a bit of water. - Sour Cream: Mix with water to reach a pourable consistency. These options keep your chicken moist and flavorful! We covered how to make a tasty pretzel-crusted chicken from start to finish. You learned about the main ingredients, tips for perfecting your crust, and easy storage info. Remember, this dish shines with various cheeses and pairings. Whether you’re trying it with chicken or a tasty alternative, the options are endless. Enjoy experimenting with flavors and make it your own. I hope you find this dish as fun and delicious as I do!

Pretzel Crusted Chicken with Mustard Cheddar Sauce

Discover the delicious crunch of pretzel-crusted chicken topped with a zesty mustard cheddar sauce in this easy recipe. Perfectly marinated chicken breasts coat in a crispy pretzel crust make for a satisfying meal that everyone will love. With simple ingredients and straightforward steps, you can create this tasty dish in no time. Click through to explore the full recipe and elevate your dinner game!
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Ingredients
  

4 boneless, skinless chicken breasts

2 cups pretzels, finely crushed

1 cup buttermilk

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon paprika

Salt and pepper to taste

1 cup shredded sharp cheddar cheese

2 tablespoons Dijon mustard

1 tablespoon apple cider vinegar

1 tablespoon butter

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper or giving it a light coating of non-stick spray.

    Marinate the Chicken: In a large mixing bowl, combine the buttermilk, garlic powder, onion powder, paprika, and a generous pinch of salt and pepper. Submerge the chicken breasts in the mixture, ensuring they are fully coated. Cover the bowl with plastic wrap and refrigerate for a minimum of 30 minutes to allow the flavors to infuse.

      Prepare the Pretzel Crust: While the chicken marinates, take your pretzels and crush them into fine crumbs. You can do this using a food processor for quick results, or alternatively, place the pretzels in a ziplock bag and crush them with a rolling pin until finely ground.

        Coat the Chicken: After marinating, take each chicken breast out of the buttermilk mixture, allowing any excess to drip off. Roll each piece in the crushed pretzels, pressing firmly to ensure they are thoroughly coated in the crunchy crust.

          Bake the Chicken: Place the coated chicken breasts onto the prepared baking sheet. Bake in the preheated oven for 25-30 minutes or until the chicken is thoroughly cooked, reaching an internal temperature of 165°F (75°C), and the crust is a beautiful golden brown.

            Make the Mustard Cheddar Sauce: While the chicken is baking, prepare the zesty sauce. In a medium saucepan set over medium heat, melt the butter. Once melted, stir in the shredded cheddar cheese, Dijon mustard, and apple cider vinegar. Continue to stir until the cheese is completely melted and the sauce is silky smooth. Adjust the seasoning with salt and pepper to your preference.

              Let the Chicken Rest: When the chicken is cooked, remove it from the oven and allow it to rest for a few minutes to let the juices redistribute.

                Serve and Enjoy: Drizzle the zesty mustard cheddar sauce over the chicken or present it in a side bowl for dipping.

                  Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4

                    - Presentation Tips: For an appealing presentation, arrange the crispy chicken on a large platter and sprinkle some freshly chopped parsley on top for a pop of color. Serve the mustard cheddar sauce in a small dish alongside the chicken for an inviting touch.