These tenders with pretzel coating bake up crispy on the exterior and juicy on the inside. To get the ideal balance of salty and sweet, dip into the honey-mustard sauce.
Pretzel-Crusted Chicken Tenders
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesIngredients
Honey-Mustard Dipping Sauce
¼ cup mayonnaise
1 tablespoon honey
1 tablespoon Dijon mustard
⅛ teaspoon garlic powder
Chicken Tenders
½ teaspoon ground paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 pound chicken tenders
2 cups miniature pretzels
1 large egg
1 tablespoon water
½ cup all-purpose flour
cooking spray
Directions
- Set the oven to 400 degrees Fahrenheit (200 degrees C). Use parchment paper to cover a baking sheet.
- For the dipping sauce, whisk together the mayonnaise, honey, mustard, and garlic powder in a small bowl.
- In a small bowl, mix paprika, garlic powder, onion powder, salt, and pepper. Sprinkle equally over the chicken tenders’ top and bottom surfaces.
- In a small food processor or blender jar, pulse pretzels until they are equally crushed but not powdery. Put pretzel crumbs in a dish that is not too deep. egg and water are gently whipped. in a different bowl. For the third dish, add flour. Place the following items on the table: flour, egg mixture, and pretzels.
- Shake off any excess flour after dipping each tender in it. After that, dip into the egg mixture and let any extra drop off. Last, coat the chicken with pretzel crumbs before setting it on the baking sheet. Spray frying spray all over.
- Bake in the preheated oven for 13 to 15 minutes, or until the chicken is no longer pink in the center and the juices flow clear. Halfway through cooking, flip the tenders over and spray with more cooking spray. In the center, an instant-read thermometer should register at least 165 degrees Fahrenheit (74 degrees C). With the dipping sauce, serve.
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