top of page
Emily Jacobs

Pretzel Crusted Chicken Tenders with Honey Mustard Sauce



You may have noticed the I love Chicken Cutlets and have found a lot of ways to make it. But in all my years of experimenting this is definitely my new favorite! The pretzels give the chicken the most delicious crust and the Honey Mustard dipping sauce is the perfect mix of sweet and savory and is of course the perfect accompaniment to a pretzel!!


Serves 4-6

  • 2.5 lbs boneless skinless chicken breasts cut into long strips about 1.5"-2" wide (you will get 3-4 long strips per breast)

  • 1 cup whole wheat flour (you can substitute gluten free flour)

  • 1 tbsp garlic powder

  • 1 tbsp onion powder

  • 1/2 tablespoon sweet or Hungarian paprika (or substitute regular paprika)

  • 1/2 tablespoon paprika

  • 1.5 tsp black pepper divided

  • 2 tsp sea salt divided

  • 4 eggs

  • 5 cups spelt, whole wheat or gluten free pretzels (equivalent to a standard size bag)

  • Canola oil in a spray bottle

Honey Mustard

  • 1/2 cup dijon mustard

  • 2 tbsp honey

  • 1 tbsp non fat greek yogurt

  • 1 tbsp lemon juice

  1. Preheat oven to 450 degrees (if you are making the tenders ahead of time skip this step)

  2. In a medium bowl mix flour, garlic powder, onion powder, paprika, 1 tsp pepper, 1.5 tsp sea salt

  3. In a food processor add pretzels and blend until you get crumbs, I like there to be some slightly larger crumbs so you can see that it is pretzels. If you prefer a less crunchy tender you can blend this until it is more like a coarse flour. Add to a bowl

  4. In a third medium bowl beat eggs and add 1/2 tsp sea salt and 1/2 tsp black pepper

  5. Make sure your chicken strips are dried off. Line up your bowls next to each other- flour, egg, pretzel crumbs and have a large sheet pan covered with tin foil next to the final bowl

  6. Take individual chicken pieces and dip into flour mixture, then egg mixture and let excess egg drip off then dip into pretzel mixture. Flip chicken around so all spots are covered. Place onto baking sheet. Continue process with all chicken pieces and make sure not to crowd the pan. If needed spread out onto 2 pans.

  7. You can make this up to 6 hours ahead, if so cover pan with tin foil and refrigerate. Take out of fridge 15 minutes before you are ready to cook and continue to next step

  8. Once finished spray the chicken lightly with canola oil spray, carefully flip and spray the other side

  9. Bake for 25 minutes total, flipping halfway through. It should be crispy on the outside and still tender on the inside. If it doesn't look browned to your liking you can broil for 1-2 minutes watch carefully so it doesn't burn.

  10. To make the mustard sauce mix all ingredients together until well combined. Refrigerate until ready to use. Leftovers can be stored in the fridge for up to 4 days.

  11. If you are making this for 4 people you will have leftovers, and thank goodness because this chicken cold is delicious!!! Stays in the refrigerator for up to 3 days. Serve with baked fries and cucumber salad

75 views0 comments

Recent Posts

See All

댓글


bottom of page