Baked Pretzel Crusted Chicken with Cheddar Dipping Sauce Recipe
This Baked Pretzel Crusted Chicken with Cheddar Dipping Sauce combines the irresistible crunch of pretzels with tender, juicy chicken and a velvety, cheesy dipping sauce. It’s a deliciously fun twist on classic chicken tenders that everyone will adore.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
- Boneless and skinless chicken breasts
- Regular pretzels
- Eggs
- Sharp cheddar cheese
- Whole milk
- Garlic powder
- Onion powder
- Paprika
- Flour
- Salt
- Pepper
- Butter
Instructions
- Preheat the oven to 400°F (200°C).
- In a food processor, pulse the pretzels until they resemble coarse crumbs. Transfer them to a shallow dish and mix in garlic powder, onion powder, and paprika.
- In another bowl, whisk the eggs. In a third dish, combine flour with a pinch of salt and pepper.
- Take each chicken breast, dredge it in flour, dip it into the egg mixture, and finally coat it with the pretzel crumbs.
- Place the coated chicken breasts on a baking sheet lined with parchment paper. Spray them lightly with cooking spray for extra crispiness.
- Bake in the preheated oven for about 25-30 minutes or until the chicken is cooked through (internal temperature should reach 165°F / 74°C).
- While the chicken is baking, melt some butter in a saucepan over medium heat. Stir in flour to create a roux, and then gradually whisk in milk. Once it’s thickened, stir in shredded cheddar until melted and smooth. Season with salt and pepper to taste.
- Once the chicken is done, let it rest for a few minutes before serving. Slice it up and serve with the warm cheddar dipping sauce on the side.
Nutrition
- Serving Size: 1 piece of chicken with sauce
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 100 mg
Keywords: You can bread the chicken ahead of time and refrigerate it for a few hours or overnight. Feel free to add spices to the pretzel coating, and this dish pairs wonderfully with a fresh salad, roasted vegetables, or sweet potato fries.