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crispy pretzel chicken tenders - featured image

Crispy Pretzel Chicken Tenders with Cheddar Honey Mustard Sauce

  • Author: Sarah
  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Description

Juicy chicken tenders coated in a crunchy pretzel crust and baked until golden, served with a creamy, tangy cheddar honey mustard dipping sauce. This easy, family-friendly recipe is perfect for weeknights, parties, or game day and delivers all the comfort of fried chicken without the mess.

Ingredients

Scale
  • 1.5 lbs (about 24 oz) boneless, skinless chicken tenders
  • 3 cups (about 5 oz) salted pretzels, crushed
  • 1/2 cup (about 2 oz) all-purpose flour
  • 2 large eggs
  • 2 tablespoons milk (dairy or non-dairy)
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika (smoked or regular)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Olive oil or cooking spray (for misting)
  • For the Cheddar Honey Mustard Sauce:
  • 1/2 cup (2 oz) sharp cheddar cheese, finely shredded
  • 1/4 cup (2 oz) mayonnaise
  • 2 tablespoons (about 1 oz) Greek yogurt or sour cream
  • 2 tablespoons (about 1 oz) Dijon mustard
  • 2 tablespoons (1 oz) honey
  • 1 teaspoon fresh lemon juice
  • Pinch of salt and black pepper

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. If using a wire rack, place it on top and spray lightly with cooking oil.
  2. Crush pretzels in a food processor or in a zip-top bag with a rolling pin until mostly fine with some small chunks. Pour crumbs into a shallow bowl.
  3. Set up a dredging station: In one shallow bowl, mix flour, salt, black pepper, garlic powder, and paprika. In a second bowl, whisk eggs with milk. In a third bowl, place pretzel crumbs.
  4. Pat chicken tenders dry. Dredge each piece in the flour mixture, then dip in the egg wash, letting excess drip off, and finally press into pretzel crumbs to coat completely. Place on prepared rack or baking sheet.
  5. Lightly mist the tops of the tenders with olive oil or cooking spray. Bake for 18-22 minutes, flipping halfway, until chicken is cooked through (165°F internal temp) and coating is deep golden.
  6. While chicken bakes, make the sauce: In a bowl, combine shredded cheddar, mayonnaise, Greek yogurt or sour cream, Dijon mustard, honey, lemon juice, and a pinch of salt and pepper. Stir until smooth. If too thick, add a splash of milk.
  7. Let chicken rest for 2-3 minutes before serving. Serve hot with cheddar honey mustard sauce for dipping.

Notes

For gluten-free, use GF pretzels and flour. For dairy-free, use vegan mayo, cheese, and yogurt. Double-dip for extra crunch if desired. Sauce can be made ahead and keeps for 5 days. Leftover tenders reheat best in the oven. Don’t over-crush pretzels—leave some chunky bits for texture.

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

Nutrition

  • Serving Size: About 3-4 tenders with sauce
  • Calories: 375
  • Sugar: 5
  • Sodium: 900
  • Fat: 18
  • Saturated Fat: 5
  • Carbohydrates: 23
  • Fiber: 1
  • Protein: 25

Keywords: pretzel chicken tenders, baked chicken tenders, cheddar honey mustard, kid friendly, game day, easy dinner, crunchy chicken, comfort food, oven baked, family meal

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Find it online: https://allyumflavors.com/crispy-pretzel-chicken-tenders-recipe-with-cheddar-honey-mustard-sauce/