Pretzel Crusted Chicken Tenders with Honey Mustard

Pretzel Crusted Chicken Tenders with Honey Mustard

• 5 out of 5 stars
• Nutrition (per serving):
• Calories: 267
• Protein: 28.5 g
• Carbs: 18.5 g
• Fat: 4.5 g
• Course: Dinner, Lunch
• Cuisine: American
• Prep Time: 15 minutes
• Cook Time: 16 minutes
• Marinade Time: 15 minutes
• Total Time: 55 minutes
• Yield: 4 servings
• Serving Size: 2 tenders, 2 tablespoons honey mustard sauce

---

Ingredients:

• Honey Mustard Sauce:
  • 1/2 cup Dijon mustard
  • 2 tablespoons honey
  • 1 teaspoon onion powder (divided)
  • 1/8 teaspoon kosher salt
• Chicken Tenders:
  • 8 chicken tenders (1 lb total)
  • 1 cup pretzels (mini pretzel sticks; gluten-free pretzels are acceptable)
  • 1/3 cup plain breadcrumbs (or gluten-free breadcrumbs)
  • 1/4 teaspoon garlic powder
  • 1 large egg (whisked)

---

Instructions:

1. Prepare Honey Mustard Sauce: In a small bowl, mix Dijon mustard, honey, 1/2 teaspoon onion powder, and 1/8 teaspoon kosher salt. Reserve 1/4 cup of this mixture in a large bowl and set the rest aside.
2. Marinate Chicken: Place chicken tenders in the large bowl with 1/4 cup of honey mustard sauce. Marinate for at least 15 minutes, or up to overnight.
3. Preheat Oven: Set oven to 425°F.
4. Make Pretzel Breadcrumbs: Crush pretzels to a coarse breadcrumb texture. Mix with breadcrumbs, garlic powder, and remaining onion powder in a shallow dish.
5. Coat Chicken: Add the whisked egg to the marinated chicken. Mix well to coat. Press each tender into the pretzel crumb mixture, ensuring it is well-coated.
6. Bake: Line a baking sheet with parchment paper and spray with cooking spray. Arrange coated tenders on the sheet and spray the tops with cooking spray. Bake for 8 to 10 minutes on each side until crispy and golden.
7. Serve: Enjoy with the remaining honey mustard sauce.

Air Fryer Method:

Air fry at 400°F, in batches if necessary, for 5 to 6 minutes on each side until cooked through and crispy.

---

Ingredients for Pretzel Chicken Fingers:

To make pretzel-crusted chicken fingers with honey mustard dip, gather the following ingredients. Refer to the recipe card at the bottom for precise measurements.

• Honey Mustard Sauce: Combine Dijon mustard, honey, onion powder, and salt.
• Chicken: Use store-bought chicken tenders or cut chicken breasts into strips.
• Pretzels: Snyder’s mini pretzel sticks work well, but any pretzels will do. Opt for gluten-free pretzels if needed.
• Breadcrumbs: Essential for coating the chicken along with pretzel crumbs. Gluten-free panko is also a good choice.
• Seasoning: Garlic powder and onion powder for flavoring the crumbs.
• Egg: Helps the pretzel coating adhere to the chicken.

Variations:

• Breadcrumbs: Substitute with panko.
• Chicken Finger Sauce: Serve with ketchup.
• Egg Allergy: Use 1/4 cup olive oil instead of egg.
• Gluten-Free: Use gluten-free pretzels and breadcrumbs.

Serving Suggestions:

• Salads: Add chicken strips to a green salad and use honey mustard as a dressing.
• Kid-Friendly Sides: Pair with air fryer French fries, baked mac and cheese, roasted broccoli, or green beans.

Notes:

• Breading before use: 1 cup. Breading remaining after tossing: 3 tablespoons (this affects nutritional information).

---

---

Storage:

• Refrigerator: Keep chicken fingers in the fridge for up to 4 days.
• Freezing: After cooking, let the tenders cool and flash freeze. Transfer to an airtight container and freeze for up to 3 months.
• Reheating: Bake in a 400°F oven for 11 to 15 minutes or air fry at 360°F for 7 to 8 minutes.