Pretzel Crusted Chicken with Blue Cheese Sauce
Pretzel Crusted Chicken Cutlets are breaded in a salty coating of pretzel bread crumbs, then fried up in a hot pan until crispy and golden brown. Before serving they get drizzled with warm blue cheese sauce. Your family will love this spin on traditional pan-fried chicken!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings 1x
- Category: dinner
- Method: pan-frying
- Cuisine: American
Ingredients
Scale
For the pretzel-crusted chicken:
- 2 pounds chicken cutlets
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/8 teaspoon ground black pepper
- 1/2 cup all-purpose flour
- 4 cups thin pretzel pieces
- 2 eggs
- 2 tablespoons olive oil
For the blue cheese sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 5 ounces blue cheese crumbles
Instructions
- Pat the chicken dry and season both sides of the chicken with salt, pepper, and garlic powder.
- Make the pretzel crumbs. Transfer the pretzels to a blender or a food processor. Quickly pulse the pretzels until you have a mixture of about 80% fine crumbs and 20% chunky pretzel pieces.
- Pour the 1/2 cup of flour out onto a large plate or into a shallow bowl. Crack both eggs into a shallow bowl and whisk until combined. Pour the pretzel crumbs out onto a large plate or into a shallow bowl.
- Bread the chicken. Press both sides of each chicken cutlet into the flour. Submerge the chicken into the eggs to coat. Press both sides of the chicken into the pretzel crumbs. Repeat this process for each piece of chicken.
- Pour the olive into a large, heavy-duty skillet and heat over medium heat. When the oil is hot, place the chicken pieces into the pan. Do not crowd the pan. You may need to pan-fry your chicken pieces in batches.
- Pan-fry over medium heat for 5 minutes. Flip the chicken over and fry for an additional 3-5 minutes, or until the chicken is cooked through. If the oil starts to get too hot, adjust your burner heat as needed. You may need to add additional tablespoons of cooking oil to your pan so that your skillet stays well-oiled!
- While the chicken is cooking, make the blue cheese sauce. Melt the butter in a small saucepan over low heat. Once the butter is melted, whisk in the 2 tablespoons of all-purpose flour. Whisk the flour and butter until a paste has formed. The paste will be smooth and light brown. Pour in the milk. Increase the heat to medium and rapidly whisk the mixture. Continue whisking until the butter, flour, and milk have thickened. You will know when the sauce has thickened when it coats the sides of the saucepan.
- After the mixture has thickened, turn the heat back down to low and add in the crumbly blue cheese. Whisk in the cheese until it has melted. Remove the saucepan from the heat and set aside.
- Let the cooked chicken rest for 10 minutes before slicing. Serve with warm blue cheese sauce drizzled on top.
Notes
- Chicken is fully cooked when it reaches an internal temperature of at least 165°F.
Nutrition
- Serving Size: 8 ounces
- Calories: 580
- Sugar: 0.1 g
- Sodium: 379.5 mg
- Fat: 16.6 g
- Carbohydrates: 47.1 g
- Fiber: 3.8 g
- Protein: 60.6 g
- Cholesterol: 258.5 mg