Craving something crunchy, kid-friendly, and seriously delicious? Try these easy pretzel-crusted chicken tenders with honey mustard!
Pretzel Crusted Chicken Tenders
These golden brown pretzel crusted chicken fingers are the perfect twist on the classic chicken tender. Coated with crushed pretzels, they have a delicious salty crunch that pairs perfectly with the tart sweetness of our homemade honey mustard. Whether you’re making a school dinner for the kids or hosting a game day party, these chicken fingers are sure to be a hit! My favorite chicken strip recipes are Air Fryer Chicken Tenders and BBQ Chicken Tenders, but I also have a chicken nugget recipe if that’s your thing.
Kids love chicken tenders!
I love making chicken tenders during busy weeknights, and they are the perfect size so you don’t have to cut them. They’re super easy to make and even more fun to eat! Just dip each tender in honey mustard sauce for the best flavor every time.
If you make this Healthy Pretzel Crusted Chicken Fingers recipe, I'd love to see it. Tag me in a photo or video on Instagram, TikTok, or Facebook!
What you need
Pretzel Chicken Fingers Ingredients
Here are all the ingredients you need to make Pretzel Crusted Chicken Fingers with Honey Mustard Dip. The exact ingredient measurements are in the recipe card below.
- Honey Mustard Sauce: Add Dijon mustard, honey, onion powder, and salt to make a honey mustard sauce.
- chicken: You can buy chicken tenders at the store, or you can make them yourself by cutting chicken breasts into pieces.
- Pretzels: I used Snyder's Mini Pretzel Sticks, but any kind will work. Feel free to use gluten-free pretzels if you prefer.
- Breadcrumbs It helps to coat the chicken with pretzel crumbs. Gluten-free panko also works.
- seasoning: Season the breadcrumbs with garlic and onion powder.
- egg This will help the pretzel coating stick to the chicken.
How to Make Pretzel Chicken Fingers
Homemade chicken fingers are worth the extra effort. They're so delicious! Please see the recipe card below for detailed instructions.
- Honey Mustard Dip: In a small bowl, mix together the mustard, honey, onion powder, and salt, then transfer 1/4 cup to a large bowl.
- Season the chicken tenders Place the honey mustard in a large bowl and let sit for at least 15 minutes or overnight. Then add the whipped eggs and mix.
- Pretzel Crumb Mix: Grind the pretzels into a coarse paste and mix in a shallow dish with the breadcrumbs, garlic powder, and remaining onion powder.
- Chicken Finger Coating: Press each tender into the crumbs and place on a parchment-lined baking sheet.
- Baked Pretzel Chicken Fingers Bake in a 400°F (200°C) oven for 8 to 10 minutes on each side.
Air Fryer Pretzel Crusted Chicken Tenders
For extra crispy chicken tenders, air fry them at 400°F (200°C) for 5 to 6 minutes on each side, until the chicken is cooked through and golden brown on the outside.
strain
- Breadcrumbs: Use as a substitute for breadcrumbs.
- Chicken Finger Sauce: Eat it with ketchup.
- Egg allergy: Use ¼ cup of olive oil instead of the egg.
- Gluten Free Chicken Strips: Use gluten-free pretzels and breadcrumbs.
Served with Pretzel Chicken Fingers
save
- refrigerator: Chicken fingers can be stored in the refrigerator for up to 4 days.
- How to freeze: Cook the tenders as directed, let cool, then quickly freeze. Once frozen, transfer to an airtight container and freeze for up to 3 months.
- How to reheat: Bake in a 400°F (200°C) oven for 11 to 15 minutes or in a 360°F (170°C) air fryer for 7 to 8 minutes.
More Chicken Tender Recipes You'll Love
Produce: 4 night soil
Size provided: 2 Tender, 2 tablespoons honey mustard sauce
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In a small bowl, mix together the Dijon mustard, honey, 1/2 teaspoon onion powder, and 1/8 teaspoon kosher salt. Transfer 1/4 cup of the honey mustard to a large bowl and set aside the rest (1/2 cup).
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In a large bowl, marinate the chicken tenders with 1/4 cup of the honey mustard for at least 15 to 30 minutes or overnight.
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When ready to bake, preheat the oven to 425F.
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Make the pretzel crumbs. Grind the pretzels to a coarse breadcrumb consistency and mix with the breadcrumbs, garlic powder, and remaining onion powder. Transfer to a shallow dish.
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Add the egg to the seasoned chicken and mix well to coat.
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Press each tenderloin into the crumb mixture, then use a fork or similar tool to lightly press the crumbs into the top of each tenderloin, ensuring they are well coated and adhered.
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Prepare a baking sheet with parchment paper and cooking spray. Place the coated tenders on the sheet and spray the top with cooking spray as well. Bake for 8 to 10 minutes on each side.
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Serve with the remaining honey mustard.
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Air Fryer Method: In a 400F (200°C) oven, evenly coat with oil and cook on each side for 5 to 6 minutes, until the chicken is cooked through and golden brown on the outside.
Final step:
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* Breadcrumbs before use: 1 cup / Breadcrumbs after use: 3 tablespoons, this is subtracted from ni
clothing material: 2 Tender, 2 tablespoons honey mustard sauce, calorie: 267 calorie, carbohydrate: 18.5 g, protein: 28.5 g, province: 4.5 g, Saturated fat: 1 g, Cholesterol: 129.5 mg, sodium: 865.5 mg, fiber: 0.5 g, sugar: 9.5 g
