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To make pretzel crusted chicken, gather these key 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 You can add more taste with these optional ingredients: - Fresh herbs like thyme or parsley - A splash of hot sauce for heat - Lemon zest for a bright touch - Crushed red pepper flakes for spice If you don’t have some items, try these substitutions: - Use chicken thighs for juicier meat. - Swap buttermilk for plain yogurt or milk with lemon juice. - Replace Dijon mustard with yellow mustard if needed. - Use any cheese you love if sharp cheddar is unavailable. These substitutions work great, keeping the dish tasty and fun! First, preheat your oven to 400°F (200°C). This helps the chicken cook evenly. Line a baking sheet with parchment paper or grease it lightly. Next, in a bowl, mix 1 cup of buttermilk with 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1/2 teaspoon of paprika, and some salt and pepper. Make sure to blend it well. Now, add 4 boneless, skinless chicken breasts to the bowl. Coat each piece fully in the marinade. Let it sit for at least 30 minutes. This helps the chicken soak up all the flavors. While the chicken marinates, crush 2 cups of pretzels. You can use a food processor or place them in a ziplock bag and roll them with a pin until they are fine crumbs. After marinating, take the chicken out of the buttermilk. Allow the excess to drip off. Dredge each chicken breast in the crushed pretzels. Make sure to cover each piece completely. This gives your chicken that delicious crunchy crust. Place the pretzel-crusted chicken on the prepared baking sheet. Bake for about 25-30 minutes. Check that the chicken is cooked through. The internal temperature should reach 165°F (75°C), and the crust should look golden brown. While the chicken bakes, it’s time to make the mustard cheddar sauce. In a saucepan over medium heat, add 1 tablespoon of butter. Let it melt slowly. Then, add 1 cup of shredded sharp cheddar cheese, 2 tablespoons of Dijon mustard, and 1 tablespoon of apple cider vinegar. Stir until the cheese melts and the sauce becomes smooth. You can add salt and pepper to taste. Once your chicken is done baking, let it rest for a few minutes. This step keeps the chicken juicy. Drizzle the mustard cheddar sauce over the chicken or serve it on the side for dipping. Enjoy this tasty dish! Marinating chicken adds flavor and keeps it moist. Use buttermilk for the marinade. It makes chicken tender and juicy. Mix the buttermilk with garlic powder, onion powder, paprika, salt, and pepper. Let the chicken soak for at least 30 minutes. If you have time, marinate longer for even more flavor. Keep the chicken in the fridge while it marinates. This keeps the meat safe and fresh. The right coating makes your chicken crunchy and tasty. Start by crushing pretzels into fine crumbs. A food processor or a rolling pin works well. Make sure the chicken is well-coated with pretzels. Shake off any extra crumbs to avoid clumping. Lay the chicken on the baking sheet carefully. This helps the crust stay crispy while baking. Presentation matters! Serve the chicken on a nice platter. A sprinkle of fresh parsley adds color and style. The mustard cheddar sauce can go on top or in a small bowl on the side. This makes dipping easy and fun. Pair this dish with a fresh salad or some roasted veggies. You will enjoy a balanced meal full of flavors! {{image_2}} To spice things up, I love adding heat. Mix in some cayenne pepper with your pretzel crumbs. You can also use hot sauce in the buttermilk marinade. This gives your chicken a nice kick. Adjust the spice level to suit your taste. Enjoy the thrill of flavor! While the mustard cheddar sauce is fantastic, other options shine bright too. Try a honey mustard sauce for sweetness. BBQ sauce adds a smoky flavor that pairs well. If you like tanginess, a ranch dressing works great. Each sauce brings a new twist to your dish. Make this dish more appealing for kids. Cut the chicken into strips for easy eating. Use pretzel shapes for fun and a great crunch. Instead of the mustard sauce, serve with ketchup or mild ranch. These tweaks keep the meal tasty and exciting for everyone. To keep your pretzel crusted chicken fresh, place it in an airtight container. Make sure it cools to room temperature first. Store it in the fridge for up to three days. This keeps it tasty and safe. When reheating, aim for the oven. Preheat it to 350°F (175°C). Place the chicken on a baking sheet. Cover it with foil to keep moisture. Heat for about 15-20 minutes or until warm. This helps keep the crust crispy. You can freeze the chicken for later. Wrap each piece tightly in plastic wrap. Then, place them in a freezer bag. Make sure to remove as much air as possible. It stays good for up to three months. When ready to eat, thaw overnight in the fridge before reheating. Yes, you can use regular chicken. However, I recommend using bone-in pieces. They keep the meat juicy. Just adjust the cooking time. Bone-in chicken takes longer to cook through. Aim for an internal temperature of 165°F. Always check with a meat thermometer to be safe. Making a pretzel crust is simple! Start with pretzels and crush them into fine crumbs. Use a food processor or a ziplock bag with a rolling pin. This creates the perfect texture for coating. Mix the crushed pretzels with some spices if you want extra flavor. Try adding garlic powder or paprika. This will enhance the taste. There are many great sides to pair with this dish! Here are some ideas: - Crispy roasted potatoes - Fresh coleslaw - Steamed green beans - Creamy mac and cheese - A simple garden salad These sides add color and flavor to your meal. They also balance the rich taste of the mustard cheddar sauce. Enjoy experimenting with different combinations! You now know how to make a tasty pretzel crusted chicken. We covered essential ingredients, cooking steps, and tips for perfect results. I shared ways to customize the dish and how to store leftovers. Remember, you can swap ingredients and adjust flavors to fit your taste. Enjoy experimenting with variations and sauces to find your favorite. Keep these tips in mind for a delicious meal every time. Happy cooking!

Pretzel Crusted Chicken with Mustard Cheddar Sauce

Indulge in the deliciousness of Crunchy Pretzel Crusted Chicken with Zesty Mustard Cheddar Sauce! This easy-to-follow recipe combines tender chicken breasts coated in crunchy pretzel crumbs and drizzled with a mouthwatering cheese sauce. Perfect for dinner or a family gathering, it's sure to impress. Discover the step-by-step instructions and elevate your meal game. Click through now for a tasty adventure!
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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 your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

    In a bowl, mix the buttermilk with garlic powder, onion powder, paprika, salt, and pepper. Add the chicken breasts to the bowl, ensuring they are well coated. Let them marinate for at least 30 minutes.

      While the chicken marinates, crush the pretzels into fine crumbs using a food processor or by placing them in a ziplock bag and rolling with a rolling pin.

        Remove the chicken from the marinade, allowing excess buttermilk to drip off. Dredge each piece of chicken in the crushed pretzels, ensuring they are fully coated.

          Place the pretzel-crusted chicken on the prepared baking sheet. Bake in the preheated oven for about 25-30 minutes or until the chicken is cooked through (internal temperature should reach 165°F or 75°C) and the crust is golden brown.

            While the chicken bakes, prepare the mustard cheddar sauce. In a saucepan over medium heat, melt the butter. Add the cheddar cheese, Dijon mustard, and apple cider vinegar, stirring until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.

              Once the chicken is done, remove it from the oven and let it rest for a few minutes before serving.

                Drizzle the mustard cheddar sauce over the chicken or serve it on the side for dipping.

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

                    - Presentation Tips: Serve the chicken on a platter with a sprinkle of fresh parsley for color. Place the mustard cheddar sauce in a small bowl on the side for an attractive presentation.