Crunchy Chicken with Dip (Printable Version)
# What You'll Need:
→ Chicken
01 -
4 chicken breasts without skin and bones
02 -
2 cups smashed pretzels
03 -
1/2 cup plain flour
04 -
2 eggs, big ones
05 -
1/4 cup milk
06 -
Salt, as needed
07 -
Pepper, as needed
08 -
2 tablespoons cooking oil
→ Mustard-Cheddar Sauce
09 -
2 tablespoons butter
10 -
2 tablespoons plain flour
11 -
1 cup milk
12 -
1 cup grated cheddar cheese
13 -
2 tablespoons Dijon mustard
14 -
Salt, as needed
15 -
Pepper, as needed
# How to Make It:
01 -
Turn on your oven to 400°F (200°C) and put parchment on a baking tray. Get three shallow dishes ready with crushed pretzels in one, flour in another, and eggs beaten with milk in the last one.
02 -
Add salt and pepper to your chicken breasts. Roll them in flour and shake off what doesn't stick. Dunk them in the egg mix next, then push them into the pretzels so they're fully covered.
03 -
Pour cooking oil into a big pan over medium-high heat. Brown the chicken for about 3-4 minutes on each side. Move them to your lined baking tray and stick them in the hot oven for 15-20 minutes until they're done and read 165°F (74°C) inside.
04 -
Melt butter in a pot on medium heat. Add flour and stir for 1-2 minutes until it bubbles and looks slightly brown. Slowly pour in milk while stirring nonstop until it gets thick and starts to simmer. Turn down the heat and mix in your grated cheese till it's smooth. Stir in the Dijon mustard and add salt and pepper how you like it.
05 -
Take the chicken out and let it sit for a bit. Pour the cheesy mustard sauce over the chicken when you're ready to eat.
# Additional Tips:
01 -
Make sure chicken reaches 165°F (74°C) inside for safety reasons.