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Easy Crispy Honey Mustard Pretzel Chicken Tenders

crispy honey mustard pretzel chicken tenders - featured image
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These honey mustard pretzel chicken tenders are incredibly crunchy without deep frying, with a perfect sweet and salty balance. Made with simple ingredients and ready in under 30 minutes, they’re a kid-approved and adult-approved dinner that makes any weeknight feel special.

Ingredients

Scale
  • 1.5 pounds chicken breast tenders (or boneless skinless chicken breasts cut into strips)
  • 3 cups sourdough pretzels (about 6 ounces, crushed)
  • 1/3 cup honey
  • 1/4 cup Dijon mustard
  • 1/4 cup whole grain mustard
  • 2 large eggs
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Cooking spray or olive oil spray
  • 1/4 cup honey (for dipping sauce)
  • 2 tablespoons Dijon mustard (for dipping sauce)
  • 2 tablespoons mayonnaise (for dipping sauce)
  • 1 teaspoon apple cider vinegar (for dipping sauce)
  • Pinch of salt (for dipping sauce)

Instructions

  1. Preheat your oven to 400°F (200°C). Place a wire rack on a baking sheet and spray it lightly with cooking spray.
  2. Crush the pretzels: Place 3 cups of pretzels in a large Ziploc bag and seal it, squeezing out as much air as possible. Use a rolling pin to crush them into coarse crumbs (about 1/4 inch in size). Pour into a shallow bowl and stir in garlic powder, smoked paprika, salt, and pepper.
  3. Make the honey mustard coating: In a second shallow bowl, whisk together 1/3 cup honey, 1/4 cup Dijon mustard, 1/4 cup whole grain mustard, and 2 large eggs until smooth.
  4. Prep the chicken: Pat the chicken tenders dry with paper towels. Season lightly with a pinch of salt and pepper on both sides.
  5. Set up your dredging station: Arrange bowls in this order: chicken, honey mustard mixture, pretzel crumbs, and prepared baking sheet.
  6. Coat the chicken: Working one piece at a time, dip a chicken tender into the honey mustard mixture, letting excess drip off. Transfer to pretzel crumbs and press firmly to adhere. Place on prepared wire rack. Repeat with remaining chicken.
  7. Spray the tops generously with cooking spray (about 4-5 sprays per tender).
  8. Bake for 12 to 15 minutes, until coating is deep golden brown and internal temperature reaches 165°F (74°C).
  9. Make the dipping sauce while chicken bakes: In a small bowl, whisk together 1/4 cup honey, 2 tablespoons Dijon mustard, 2 tablespoons mayonnaise, 1 teaspoon apple cider vinegar, and a pinch of salt.
  10. Let chicken rest on wire rack for 2-3 minutes before serving.

Notes

Do not overwork the pretzel coating; a light but firm press is all you need. Watch your salt level as pretzels vary in saltiness. Use a wire rack for best crispiness. Do not overcrowd the baking sheet. For gluten-free version, use gluten-free pretzels. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven for 5-7 minutes to restore crunch.

Nutrition

Keywords: chicken tenders, honey mustard, pretzel crust, crispy chicken, baked chicken tenders, easy dinner, weeknight dinner, kid-friendly

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