Pretzel Crusted Chicken Tenders with Honey Mustard Sauce
Crispy, salty pretzel-coated chicken tenders that stay juicy inside with a crunchy exterior. The homemade honey mustard sauce adds tangy sweetness for dipping. Perfect weeknight dinner for families or game day appetizers. This version uses a food processor for uniform pretzel crumbs and bakes instead of frying for a lighter take on a classic.
Ingredients
- 1 lb boneless skinless chicken tenders, pounded to even thickness
- 1 cup all purpose flour
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp ground black pepper
- ½ tsp cayenne pepper(optional)
- 1 egg lightly beaten
- 1 tbsp water
- 1 cup panko bread crumbs
- 2 cups mini pretzels
- 1 cup freshly grated parmesan cheese
- olive oil, for drizzling
- ½ cup mayonnaise
- 2 tbsp dijon mustard
- 3 tbsp honey
- 1 tsp apple cider
- 1 tsp apple cider vinegar
- ⅛ tsp garlic powder, for sauce
- ⅛ tsp salt, for sauce
- ⅛ tsp black pepper, for sauce
Instructions
- 1
Crush pretzels in food processor until fine crumbs form.
- 2
Whisk parmesan, pretzel crumbs, and panko in a shallow bowl.
- 3
Whisk egg and water in a separate shallow bowl, season with salt and pepper.
- 4
Whisk flour, cayenne, garlic powder, onion powder, and pepper in a third shallow bowl.
- 5
Dredge chicken tenders in flour mixture, then egg wash, then panko mixture, pressing gently to adhere.
- 6
Arrange chicken on foil or parchment-lined baking sheet coated with cooking spray.
- 7
Drizzle chicken lightly with olive oil.
- 8
Bake at 425F for 10 minutes.
- 9
Flip chicken carefully and bake 10-15 minutes more until golden and crispy.
- 10
While chicken cooks, whisk mayo, dijon mustard, apple cider, apple cider vinegar, garlic powder, salt, and pepper for sauce.
- 11
Transfer chicken to platter and serve immediately with sauce for dipping.
Tips
Pound chicken tenders to uniform 3/4-inch thickness so they cook evenly and stay moist inside while the coating crisps.
Press coating gently but firmly during dredging to ensure crumbs adhere; let coated chicken rest 10 minutes before baking.
Line baking sheet with parchment or foil for easy cleanup and to prevent sticking even with cooking spray.
Good to Know
Refrigerate cooked chicken in airtight container up to 3 days. Reheat in 350F oven 8-10 minutes until warm. Sauce keeps 5 days refrigerated.
Dredge chicken up to 4 hours ahead, cover, refrigerate. Bake when ready. Make sauce up to 1 day ahead.
Serve hot with sauce on the side for dipping. Pairs well with coleslaw, french fries, or roasted vegetables. Ideal for weeknight dinners, packed lunches, or casual entertaining.
Common Mistakes
Do not skip pressing breading during dredging to avoid bare spots and uneven crisping.
Do not crowd the baking sheet to avoid steaming; use two sheets if needed to stay single layer.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I deep fry these instead of baking?
Yes. Heat 1.5 inches oil to 350F and fry 3-4 minutes per side until golden. Drain on paper towels. Frying creates extra crispiness but adds more oil.
What if I don't have mini pretzels?
Use regular pretzels or pretzel crisps, crushing to similar crumb size. Avoid pretzel rods which are too thick. Alternatively try crushed tortilla chips or panko alone.
How long can I keep cooked chicken and sauce?
Cooked chicken lasts 3 days refrigerated in an airtight container. Sauce keeps 5 days. Both freeze separately up to 3 months; thaw overnight in fridge before reheating.