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Craving something crispy, kid-friendly, and absolutely delicious? Make these easy Pretzel Crusted Chicken Tenders with honey mustard!
These golden-brown Pretzel Crusted Chicken Fingers are the perfect twist on classic chicken tenders. Coated in crushed pretzels, they bring a delightful savory crunch that pairs perfectly with the tangy sweetness of homemade honey mustard.
Whether you’re making a back-to-school dinner for the kids or hosting a game-day party, these chicken fingers are sure to be a hit!
More of my favorite chicken strip recipes are these Air Fryer Chicken Tenders and BBQ Chicken Tenders, or I also have Chicken Nugget recipes if you prefer those.
Kids Love Chicken Tenders! I love cooking chicken tenders on busy weeknights because they’re the perfect size, so there’s no need to cut them. They’re super easy to make and even more fun to eat! Just dip each tender in the honey mustard sauce for the best bite every time.
If you make this healthy pretzel-crusted chicken finger recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook!
What You’ll Need
Pretzel Chicken Fingers Ingredients
Here’s everything you’ll need to make pretzel-crusted chicken fingers with honey mustard dip. The recipe card at the bottom provides the exact measurements.
- Honey Mustard Sauce: Dijon mustard, honey, onion powder, and salt create the honey-mustard sauce.
- Chicken: You can buy chicken tenders from the store or cut chicken breasts into strips to make your own.
- Pretzels: I used Snyder’s mini pretzel sticks, but any kind will work. Use gluten-free pretzels if needed.
- Breadcrumbs help coat the chicken along with the pretzel crumbs. Gluten-free panko also works.
- Seasoning: Garlic and onion powder season the crumbs.
- Egg helps the pretzel coating stick to the chicken.
How to Make Pretzel Chicken Fingers
Honey Mustard Ingredients
Crushed pretzels and breadcrumbs.
Marinate chicken fingers in honey mustard.
Chicken fingers ready to bake.
Honey Mustard Dip: Mix the mustard, honey, onion powder, and salt in a small bowl and transfer a quarter cup to a large bowl. Marinate Chicken Tenders in the large bowl with honey mustard for at least 15 minutes or overnight. Then, mix in the whisked egg.
Pretzel Crumb Mixture: Blend the pretzels to a coarse texture and combine them with breadcrumbs, garlic powder, and the remaining onion powder in a shallow dish.
Coat the Chicken Fingers: Press each tender into the crumbs and place on a parchment-lined baking sheet. Bake Pretzel Chicken Fingers in a 400°F-oven for 8 to 10 minutes on each side.
Air Fryer Pretzel-Crusted Chicken Tenders
For even crispier chicken tenders, air fry them at 400°F 5 to 6 minutes on each side, until the chicken is cooked through and crispy and golden on the outside.
Variations
- Breadcrumbs: Substitute panko.
- Chicken Finger Sauce: Dip them in ketchup.
- Egg Allergy: Swap the egg for ¼ cup of olive oil.
- Gluten-Free Chicken Strips: Use gluten-free pretzels and breadcrumbs.
What to Serve with Pretzel Chicken Fingers
Storage
Refrigerator: Store chicken fingers in the fridge for 4 days.
How to Freeze: Cook the tenders as directed, let cool, and flash freeze. Once frozen, transfer them to an airtight container and freeze for up to 3 months.
How to Reheat: Bake in a 400°F-oven for 11 to 15 minutes or in an air fryer at 360°F for 7 to 8 minutes.
More Chicken Tenders Recipes You’ll Love
Ingredients
Prep: 15 minutes mins
Cook: 16 minutes mins
Marinade time: 15 minutes mins
Total: 55 minutes mins
Yield: 4 servings
Serving Size: 2 tenders, 2 tablespoons honey mustard sauce
- In a small bowl combine Dijon mustard, honey, 1/2 teaspoon onion powder, and 1/8 teaspoon kosher salt.
- Transfer 1/4 cup of the honey mustard to a large bowl and reserve the remaining (1/2 cup).
- Add chicken tenders to the large bowl with 1/4 cup of honey mustard and marinate, 15 to 30 minutes minimum or as long as overnight.
- When ready to bake, preheat oven to 425F.
- Make pretzel breadcrumbs. Blend pretzels to a coarse, breadcrumb-like texture and combine with breadcrumbs, garlic powder, and remaining onion powder. Transfer to a shallow dish.
- Add egg to the marinating chicken and mix well to coat.
- Press each tender into the crumb mixture, slightly squeezing the breading onto each tender with the back of a fork to ensure it sticks and is well-coated.
- Prepare a baking sheet with parchment and cooking spray. Place coated tenders on the sheet and spray the tops with cooking spray as well.
- Bake 8 to 10 minutes on each side.
- Serve with remaining honey mustard.
Last Step
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*Breading before using: 1 cup / Breading tossed after: 3 tablespoons, this was subtracted from n.i.
Serving: 2 tenders, 2 tablespoons honey mustard sauce, Calories: 267 kcal, Carbohydrates: 18.5 g, Protein: 28.5 g, Fat: 4.5 g, Saturated Fat: 1 g, Cholesterol: 129.5 mg, Sodium: 865.5 mg, Fiber: 0.5 g, Sugar: 9.5 g.
