Crispy Pretzel Chicken Tangy with Mustard Cheddar Sauce

Experience perfectly seasoned crispy pretzel-crusted chicken complemented by a rich, tangy mustard cheddar sauce.

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Pound chicken breasts to an even ½-inch thickness. Lightly season both sides with salt and pepper.
Set up a three-dish dredging station: Dish 1: Combine flour, garlic powder, onion powder, ½ tsp salt, and ¼ tsp pepper. Dish 2: Whisk eggs with 1 tablespoon water. Dish 3: Spread crushed pretzels.
Coat each chicken breast: first dredge in seasoned flour (shaking off excess), then dip in egg wash, finally press firmly into crushed pretzels until fully covered. Transfer to a wire rack.
Rest the coated chicken on the wire rack at room temperature for 15-20 minutes to allow the coating to set.
Heat 2-3 cups vegetable oil in a large skillet over medium-high heat to 350-375°F. Carefully shallow fry chicken in batches for 4-6 minutes per side, until golden brown, crispy, and an internal temperature of 165°F is reached. Drain on a clean wire rack.
For the sauce: In a medium saucepan, combine 1 cup milk and 1 cup shredded cheddar cheese. Heat gently over low heat, stirring continuously until the cheese is completely melted and the sauce is smooth and creamy.
Stir 3 tablespoons of Dijon mustard into the cheese sauce. Season with salt and pepper to taste. Keep warm over very low heat.
Plate the crispy pretzel chicken breasts. Generously spoon the warm mustard cheddar sauce over each piece. Garnish with chopped fresh chives or parsley, and serve with lemon wedges if desired.