Pretzel Chicken

• 2 boneless, skinless chicken breasts (about 8–10 oz each)

• 2 cups crushed pretzels

• ¼ cup all‑purpose flour

• ½ tsp garlic powder

• ½ tsp onion powder

• Salt and pepper, to taste

• 1 large egg, beaten

• Neutral oil (such as vegetable or canola) for frying

Mustard‑Cheddar Sauce

1 Tbsp butter

1 Tbsp all‑purpose flour

1 cup milk (2% or whole)

1 Tbsp Dijon (or whole‑grain/spicy brown) mustard

8 oz shredded cheddar cheese (sharp or medium)

Optional garnish: chopped fresh parsley or finely chopped red onion