Print

Crispy Honey Mustard Pretzel Chicken Tenders

Crispy Honey Mustard Pretzel Chicken Tenders - featured image
Print Recipe

These Crispy Honey Mustard Pretzel Chicken Tenders are a quick and easy weeknight dinner solution, featuring a salty pretzel crust and a sweet-tangy honey mustard glaze. Baked to golden perfection, they’re a crowd-pleasing alternative to frozen tenders.

Ingredients

Scale
  • 1 ½ pounds chicken tenders (or boneless skinless chicken breasts cut into strips)
  • 2 cups pretzels (twisted or mini pretzels, crushed)
  • ½ cup all-purpose flour
  • 2 large eggs
  • 1 tablespoon milk (or buttermilk)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt
  • Cooking spray (olive oil or avocado oil)
  • ⅓ cup honey
  • ¼ cup Dijon mustard
  • 2 tablespoons whole grain mustard (optional)
  • 1 tablespoon mayonnaise
  • 1 teaspoon apple cider vinegar
  • Pinch of smoked paprika (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Place a wire rack on a rimmed baking sheet and spray it lightly with cooking spray.
  2. Crush the pretzels: Place 2 cups of pretzels in a zip-top bag, seal with a little air inside, and crush with a rolling pin or heavy pan until you have a mix of fine crumbs and small pieces. Set aside in a shallow bowl.
  3. Set up your breading station with three shallow bowls: Bowl 1: ½ cup all-purpose flour mixed with ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon black pepper, and ¼ teaspoon salt. Bowl 2: 2 large eggs beaten with 1 tablespoon milk. Bowl 3: The crushed pretzels.
  4. Prepare the chicken: If using chicken breasts, cut into 1-inch wide strips. Pat the chicken dry with paper towels and season lightly with salt and pepper.
  5. Coat the chicken: Working one piece at a time, dredge in the flour mixture (shake off excess), dip into the egg wash (let excess drip off), then press into the crushed pretzels, ensuring all sides are well coated. Place each coated tender on the prepared wire rack, leaving space between pieces.
  6. Spray the tops of the tenders lightly with cooking spray. Bake for 12-15 minutes, flipping halfway through, until golden brown and internal temperature reaches 165°F (74°C).
  7. While the chicken bakes, make the honey mustard dip: Whisk together ⅓ cup honey, ¼ cup Dijon mustard, 2 tablespoons whole grain mustard (if using), 1 tablespoon mayonnaise, 1 teaspoon apple cider vinegar, and a pinch of smoked paprika. Taste and adjust.
  8. Let the tenders rest on the rack for 2-3 minutes after baking. Serve immediately with the honey mustard dip on the side.

Notes

For maximum crispiness, don’t skip drying the chicken and use a wire rack. Crush pretzels by hand for better texture. Let coated tenders rest 5 minutes before baking to help coating adhere. If browning too quickly, tent with foil. Leftovers can be stored in the fridge for up to 3 days and reheated in the oven or air fryer.

Nutrition

Keywords: chicken tenders, pretzel chicken, honey mustard, baked chicken, easy dinner, weeknight meal, crispy chicken

Find it online: https://oracooks.com/crispy-honey-mustard-pretzel-chicken-tenders/