Pretzel-Crusted Chicken Tenders are moist and tender on the inside while the pretzels provide a garlic, crunchy crust. A mild honey mustard dipping sauce pairs well with these chicken tenders.
Chicken can be coated in many different ways. Coating in flour, bread crumbs, cracker crumbs or corn flakes are common foods to use to coat chicken. You can use corn starch instead of flour, if you prefer. Corn starch makes a crispy crust. I thought I'd try something different and crush pretzels and use them to coat the chicken.
I like to dredge the chicken in a seasoned flour because it adds flavor to the chicken. Both Jeff and I like garlic, so, I almost always include garlic in the seasoned flour. Italian Seasoning is good in the seasoned flour, too. You can experiment with your favorite flavors and come up with your own unique dish.
First, dredge the chicken tenders in the seasoned flour, then a beaten egg. Dredge the chicken tenders in flour first so that the egg will stick better to the chicken tenders. The chicken is moist, so the egg won't stick to it as well. So, start with something dry, like flour. Then, dredge in something wet, like an egg, or milk. The next thing you dredge in should be something dry, like the crushed pretzels. Something wet will stick to something dry and vice versa.
Next, dredge the chicken in crushed pretzels. Place the chicken tenders in a prepared baking dish then bake them for 15-20 minutes. Baking time may vary due to the thickness of your chicken tenders.
The seasoned flour has a strong garlic flavor. You can reduce the amount of garlic if you prefer a more mild taste. If your pretzels are really salty, you might want to cut back on the salt that is mixed with the flour.
The honey mustard dipping sauce is made from non-fat Greek yogurt, mayonnaise, honey, mustard and a little salt. Using non-fat Greek yogurt makes this dipping sauce dairy-free.
I hope you enjoy Pretzel Crusted Chicken Tenders and the Honey Mustard Dipping Sauce!
Pretzel-Crusted Chicken Tenders
- 1 pound boneless, skinless chicken breasts
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon granulated garlic
- 2 cups pretzels, crushed
Honey Mustard Sauce
- 1 cup fat-free plain Greek yogurt
- 2 teaspoons mayonnaise
- 1 tablespoon Dijon Mustard
- 1 teaspoon honey
- 1/2 teaspoon salt
- Preheat oven to 450F.
- Spray a baking sheet with cooking spray.
- Combine the flour, salt, black pepper and garlic in a bowl large enough to coat the chicken. Set aside.
- Put the crushed pretzels in a bowl large enough to coat the chicken. The pretzels can be crushed finely or coarse. I usually use a mix of fine and coarse pretzels. Set aside.
- In a bowl large enough to dip the chicken, beat the egg. Set aside.
- Cut the chicken into one-inch strips.
- Dip the chicken in the flour mixture, shaking off any loose flour. Then, dip the chicken into the egg mixture then into the pretzels and place in the prepared pan.
- Bake for 15-20 minutes, or until the chicken is done.