Crispy Chicken Cheddar (Print Version)
# Ingredients:
→ Chicken Components
01 -
4 skinless chicken breasts, boneless
02 -
2 cups pretzels, crushed
03 -
1/2 cup plain flour
04 -
2 eggs, large
05 -
1/4 cup milk of choice
06 -
A pinch of salt and ground pepper
07 -
2 tbsp cooking oil, like vegetable oil
→ Mustard and Cheese Sauce
08 -
2 tbsp butter
09 -
2 tbsp flour
10 -
1 cup milk
11 -
1 cup cheddar cheese, shredded
12 -
2 tbsp Dijon mustard
13 -
Salt and black pepper to your liking
# Instructions:
01 -
Turn the oven on to 200°C and prepare a baking tray by covering it with parchment. Set up three shallow bowls: one for pretzel crumbs, one for flour, and the last for beaten eggs mixed with milk.
02 -
Lightly season the chicken breasts with a sprinkle of salt and pepper. Coat each chicken piece in flour, shake the extra off, dip in the egg and milk, and finish by pressing into pretzel crumbs all over.
03 -
Warm up the oil over medium-high heat in a large frying pan. Sear the coated chicken for 3-4 minutes on each side to get it golden. Move them to the baking tray and bake for 15-20 minutes, or until the inside reaches 74°C.
04 -
On medium heat, melt butter in a saucepan. Add flour and whisk for a couple of minutes until it looks slightly browned. Slowly pour in the milk, whisking non-stop until it thickens. Drop the heat, stir in the cheese until melted, then mix in Dijon mustard with a dash of salt and pepper.
05 -
Let the chicken rest a bit after pulling it from the oven. Lay the chicken on plates and pour the mustard-cheddar sauce over the top before serving.
# Notes:
01 -
For an extra crunchy texture, lightly toast pretzels in the oven before breaking them up.