Ingredients:

  • 1.5 lbs chicken breasts
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 2 cups hard pretzels, coarsely crushed
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/4 tsp salt
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 cup whole milk
  • 1 1/2 cups sharp cheddar cheese, freshly shredded
  • 1 tbsp Dijon mustard
  • 1/2 tsp paprika
  • 1/8 tsp cayenne pepper

Instructions:

  1. Prepare the breading station by setting up three bowls: one with flour, salt, and pepper; one with beaten eggs; and one with crushed pretzels mixed with garlic powder.
  2. Dredge each piece of chicken in flour, shaking off the excess, then dip into the egg wash, and press firmly into the pretzel crumbs until fully encased.
  3. Place the coated chicken on a parchment-lined baking sheet, leaving space between pieces for air circulation.
  4. Bake at 400°F (200°C) for 15–20 minutes until the crust is deep mahogany-gold and the internal temperature reaches 165°F (74°C).
  5. Melt butter in a saucepan over medium heat, whisk in flour, and cook for 1 minute.
  6. Slowly whisk in milk and simmer for 3–5 minutes until the sauce thickens enough to coat the back of a spoon.
  7. Stir in shredded cheddar, Dijon mustard, paprika, and cayenne, whisking until the sauce is glossy and smooth.