1. Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper. This high heat will help the pretzel crust crisp up beautifully.
2. Prepare your pretzel crumb mixture by combining the crushed pretzels, smoked paprika, garlic powder, salt, and pepper in a shallow dish. Give it a good stir to blend the spices evenly.
3. In another bowl, whisk together the eggs, milk, and Dijon mustard until smooth. This mixture not only helps the crumbs adhere but also infuses a subtle tang into the crust.
4. Take each chicken breast and pat it dry with paper towels. This step is crucial — it helps the coating stick better and prevents sogginess.
5. Dip each chicken breast into the egg mixture, letting any excess drip off, then press firmly into the pretzel crumb mixture until fully coated on all sides. Place the coated breasts on your prepared baking tray.
6. Lightly brush the tops of the coated chicken with vegetable oil or melted butter. This little trick turns the crust golden and crispy, reminiscent of the shiny crust on a freshly baked pretzel from the village bakery.
7. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C) and the crust is golden brown. Halfway through, give the chicken a quick brush with more butter or oil for extra crunch.
8. While the chicken bakes, prepare the mustard-cheddar sauce. In a small saucepan over low heat, melt the butter, then whisk in the milk and Dijon mustard. Gradually add the grated cheddar, stirring until smooth and creamy. If the sauce is too thick, add a splash more milk to reach your desired consistency.
9. Taste the sauce and adjust seasoning with a little honey and black pepper if desired. Keep it warm until the chicken is ready.
10. Serve the pretzel chicken hot with a generous drizzle or dollop of the mustard-cheddar sauce on top. Watch the smiles form as the first bites reveal that perfect harmony of flavours and textures.

One of my fondest memories is sneaking into the kitchen early on a Sunday, watching my mum brush melted butter over bread dough. I like to think she’d nod approvingly at this step — it’s where the magic really starts.