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pretzel-crusted chicken tenders - featured image

Crispy Pretzel-Crusted Chicken Tenders with Easy Honey Mustard

  • Author: Sarah Wasserman
  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Description

Crushed up an entire bag of pretzels on a Tuesday night because I was out of breadcrumbs and had a serious craving for chicken tenders. Honestly, it was one of those desperate fridge-scavenging moments where you’re staring at raw chicken and just hoping something comes together. And let me tell you—this was the kind of happy accident that makes you wonder why you ever bothered with regular breading in the first place.

Ingredients

Scale
  • 1.5 pounds chicken tenders (or boneless skinless chicken breasts, cut into strips)
  • 3 cups mini pretzels (about 6 ounces)
  • 1 cup all-purpose flour
  • 2 large eggs (room temperature)
  • 2 tablespoons milk (any kind)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • Cooking spray or olive oil spray
  • 1/2 cup mayonnaise
  • 3 tablespoons honey
  • 2 tablespoons yellow mustard
  • 1 tablespoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • Pinch of salt and pepper

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat. If you have a wire rack, place it on top of the baking sheet.
  2. Place the mini pretzels in a food processor and pulse until you get coarse crumbs. Transfer to a shallow bowl and stir in the garlic powder, onion powder, smoked paprika, black pepper, and a pinch of salt.
  3. Set up three shallow bowls: one with flour, one with whisked eggs and milk, and one with seasoned pretzel crumbs.
  4. Pat the chicken tenders dry with paper towels. Dredge each tender in flour, shaking off excess. Dip into egg wash, letting excess drip off. Press firmly into pretzel crumbs, coating all sides. Place on prepared baking sheet or wire rack.
  5. Lightly spray the tops of the chicken tenders with cooking spray or olive oil spray.
  6. Bake for 12 minutes, then flip each tender carefully with tongs. Spray the other side lightly and bake for another 8-10 minutes, until coating is deep golden brown and chicken is cooked through (internal temperature should reach 165°F/74°C).
  7. While the chicken bakes, whisk together mayonnaise, honey, yellow mustard, Dijon mustard, and apple cider vinegar in a small bowl. Season with a pinch of salt and pepper.
  8. Let the chicken tenders rest for 2-3 minutes after baking. Serve immediately with the honey mustard sauce on the side.

Notes

Don’t skip the flour dredge—it helps the coating stick. Crush pretzels to coarse breadcrumb consistency. Let coated tenders rest 5 minutes before baking for better adhesion. Don’t overcrowd the baking sheet. Flip halfway through for even browning. For air fryer: cook at 375°F (190°C) for 8-10 minutes, flipping halfway. Leftovers keep in fridge for up to 3 days; reheat in air fryer or oven.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 3-4 tenders with sau
  • Calories: 425
  • Sugar: 12
  • Sodium: 780
  • Fat: 16
  • Saturated Fat: 3
  • Carbohydrates: 32
  • Fiber: 2
  • Protein: 38

Keywords: pretzel crusted chicken tenders, honey mustard, baked chicken tenders, air fryer chicken tenders, easy dinner, game day snack, kid-friendly

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Find it online: https://flavorfullrecipes.com/crispy-pretzel-crusted-chicken-tenders-with-easy-honey-mustard/