Pretzel Crusted ChickenDeborah Pressure Cooker Delight
This pressure-cooked pretzel crusted chicken with creamy mustard cheddar sauce delivers juicy interior, crispy exterior, and big flavor with minimal time.
Equipment
- 1 Mixing bowl for egg and flour dredging
- 1 Food processor for crushing pretzels
- 1 Pressure cooker for cooking chicken
- 1 Skillet for pan frying
- 1 Saucepan to make cheddar mustard sauce
Ingredients
Main ingredients
- 2 boneless, skinless chicken breasts about 8-10 oz each
- 4 oz salted pretzels crushed into crumbs
- ¼ cup flour
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- 1 egg beaten
- Neutral oil for frying vegetable or avocado preferred
- 1 tablespoon butter
- 1 tablespoon flour for sauce
- 1 cup milk
- 1 tablespoon Dijon mustard
- 8 oz cheddar cheese shredded
- Fresh parsley for garnish
Instructions
Instructions
- Butterfly and flatten chicken breasts to equal thickness.
- Crush pretzels into fine crumbs; set aside in a shallow dish.
- Mix flour with garlic powder, onion powder, salt, and pepper in separate dish.
- Beat egg in a bowl. Dredge chicken in flour mix, then egg, then pretzel crumbs.
- Heat neutral oil in a skillet to 350ºF. Fry chicken until golden and cooked, about 3-4 min per side.
- Place fried chicken in pressure cooker with a bit of broth or water. Seal lid.
- Pressure cook on high for 6 minutes, natural release 5 minutes, then quick release.
- In saucepan, melt butter and stir in flour. Cook 1 min, whisk in milk, mustard, and cheddar.
- Cook sauce until melted and smooth. Season as needed.
- Top chicken with warm mustard cheddar sauce and garnish with parsley.
- Serve immediately while hot and crispy.
Notes
Store leftovers in separate containers and gently reheat to maintain texture. Sauce may thicken on cooling, whisk to smooth when reheating.