Pretzel-Crusted Chicken & French Onion Mac & Cheese
Pretzel Crusted Chicken & French Onion Mac & Cheese is comfort food at it's finest. The crispy, salty pretzel coating on the chicken complements the rich, cheesy mac and cheese.
Servings: 4 Servings
Calories: 1063kcal
Ingredients
For the pretzel chicken:
- 2 medium chicken breasts boneless, skinless
- 4 ounces salted pretzels
- 3/4 teaspoon garlic powder divided
- 1/4 teaspoon ground black pepper
- 1 egg
- Vegetable oil for frying
- 2 tablespoons stoneground mustard
- 2 tablespoons honey
- 2 tablespoons mayonnaise
- 1/2 tablespoon lemon juice
For the mac & cheese:
- 5 tablespoons butter divided
- 1 medium yellow onion thinly sliced
- 1 clove garlic minced
- 1/4 teaspoon salt
- 2 teaspoon fresh thyme leaves chopped
- 2 tablespoons dry sherry or white wine
- 2 tablespoons beef stock
- 1 teaspoon Worcestershire sauce
- 8 ounces uncooked pasta shells
- 1 1/2 cups whole milk
- 1/4 cup all-purpose flour
- 1 cup sharp cheddar cheese shredded
- 1 1/2 cups mozzarella cheese shredded
- 1/4 cup crispy onions
Instructions
For the pretzel chicken:
- Cut the chicken breasts in half lengthwise to make 4 thinner pieces.
- Lightly pound the chicken to one even thickness.
- Grind the pretzels in a food processor with the garlic powder and pepper.
- Whisk an egg in a shallow bowl.
- Dip each piece of chicken into the egg then into the crushed pretzel mix. Set on a wire rack to rest while the oil heats up.
- In a heavy bottom skillet, heat an inch of oil to 350° F(175°C). Cook the chicken to golden on both sides.
- Mix together the mustard, honey, mayo, and lemon juice. Serve the chicken with the sauce drizzled over the top.
For the mac & cheese:
- In a skillet over low heat, add the onions and 1/4 cup of water. Cook until the water has evaporated, about 5 minutes. Add in 2 tablespoons butter, garlic, salt, and thyme. Cook for about 15 minutes, until the onions are caramelized.
- Bring a large pot of salted water to a boil. Add the pasta and cook for 1 minute less than the package instructs.
- Turn up the heat on the onions to medium high. Add sherry or wine to the pan and cook for about 1 minute. Add the beef stock and Worcestershire sauce.
- Add in the remaining butter. As it melts, add in the flour and whisk until combined. Cook for 1 minute, stirring constantly.
- Slowly whisk in the milk, stirring constantly to avoid lumps. Cook for about 2-3 minutes, until slightly thickened.
- Add in the cheddar and mozzarella. Stir until they are melted and the sauce is smooth.
- Reserve 1/4 cup of the pasta water. Drain the pasta and add it to the pot, along with a little pasta water, if necessary to smooth out the sauce. Taste and season with salt to suit your preference.
- Top with crispy onions.
Video
Notes
- Crush the pretzels just before cooking to maintain their crunch, and aim for a mix of fine and coarse crumbs for the best texture.
- Lightly pound the chicken fillets to ensure they are all the same thickness so they cook at the same rate.
- Don’t rush the caramelization process for the mac and cheese. Cooking them on low heat allows the natural sugars to develop and bring out a deep, sweet flavor.
- Use a combination of Mozzarella and sharp cheddar for the mac and cheese to get that perfect balance of creaminess and bold flavor.
Nutrition
Calories: 1063kcal | Carbohydrates: 96g | Protein: 57g | Fat: 49g | Saturated Fat: 25g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 189mg | Sodium: 1334mg | Potassium: 1018mg | Fiber: 5g | Sugar: 20g | Vitamin A: 1296IU | Vitamin C: 9mg | Calcium: 621mg | Iron: 4mg