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Pretzel-Crusted Chicken on a Stick


Salty, crunchy chicken tenders on a stick with a honey Dijon mustard dipping sauce.MORE+LESS-

Updated September 18, 2017

Chicken

1

lb chicken tenders, pounded to 1/2-inch thickness

Bamboo skewers, for serving

1

cup Gold Medal™ all-purpose flour

1

tablespoon Dijon mustard

1-1/2 cups finely-crushed pretzels

Canola or vegetable oil, for cooking

Dipping Sauce

2

tablespoons honey, plus more for drizzling

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  • 1

    Season both sides of pounded chicken tenders with salt and pepper. Insert a bamboo skewer into each chicken tender.

  • 2

    Place flour in a shallow bowl. Mix eggs and Dijon mustard in another shallow bowl. Place pretzel crumbs in a third shallow bowl.

  • 3

    Coat each chicken tender with flour, then dip in the egg mixture. Roll in pretzel crumbs, then transfer to a parchment paper-lined plate. Repeat with remaining chicken tenders.

  • 4

    Heat a griddle, grill pan or large skillet over medium-high heat (about 400°F if using a griddle). Brush lightly with oil.

  • 5

    Cook chicken tenders on both sides for 10 minutes total, or until chicken is cooked through and coating is lightly browned.

  • 6

    To make the sauce, combine mustard and honey; adjust to taste. Pour into a serving bowl and drizzle top of sauce with more honey just before serving.

No nutrition information available for this recipe

More About This Recipe

  • It's like this: Everything's better on a stick. With pretzels.Here’s a little tip for ya: If you’re getting bored of the same-old, same-old when it comes to food, put it on a stick! It changes everything.That’s what I did for these, anyway. By putting the chicken tenders on sticks, I’ve revamped one of our fave weeknight meals into a fun tailgating food, party food or just fun food. Amazing, I know. I blame the Minnesota State Fair for my new love of putting everything on a stick.But what I love even more about this recipe, you guys? That it’s oh-so-easy. While you're waiting for the game to start, you can have crunchy, salty crusted chicken with a sweet mustard sauce ready for your face’s food game. Or is it your game face? Doesn’t matter.Are you ready for some chickennnnnnnnnnnnn??? *Cue Jock Jams here*All right, first things first: Make sure you have all the ingredients you need and measure them out ahead of time.It’s a small prep step that helps oodles as you create the recipe – not only are you sure that you have everything you need (so you don’t do as I do sometimes and make a mad dash to the grocery store mid-recipe), but you don’t have to stop every few seconds to measure things out either! Awesome, if you ask me.To cook the tenders, I love using a griddle so I can make all of the tenders at once (and the flat surface helps when you’ve got the chicken on sticks already). But you can also use a griddle pan or a very large skillet.Cook the chicken in a bit of oil on both sides until the chicken is cooked through and the pretzel coating is golden brown and crunchy.Finally, combine some honey and Dijon mustard in a small bowl, and serve! Chicken never tasted so salty, so crunchy, so honey-Dijony, so delicious.Now get out there and make your teammates – I mean, friends – proud with your on-a-stick cooking skills!

Air Fryer Seasoned Pretzel Chicken Tenders

Air Fryer Seasoned Pretzel Chicken Tenders are juicy, plump, and delicious! You can whip this air fryer chicken up in under 30 minutes! They are so easy to make and have the perfect amount of Cajun seasoning to give you a kick of flavor.


Pretzel Chicken

I love coated chicken tenders from my Best Oven “Fried” Chicken to Baked Ranch Chicken Tenders to Cajun Chicken Tenders. By coating chicken in either panko, breadcrumbs, crackers or pretzels we achieve a delightful crunch without frying our chicken – winning! This also means less guilt when dunking in our creamy Honey Mustard Sauce. And you are going to want to dunk everything in this Honey Mustard Sauce.

Can we agree honey mustard makes everything better? From Baked Honey Mustard Chicken to Cajun Honey Mustard Chicken to Cobb Salad with Honey Mustard Chicken, I’m a HUGE fan. This Honey Mustard Sauce adds a sweet and tangy, luscious factor to this already delicious Pretzel Chicken.

Just like pretzels + mustard belong together and chicken + honey mustard belong together, PRETZEL CHICKEN + Honey Mustard belong together. You could substitute the Honey Mustard for your favorite BBQ sauce but if you like mustard even a little, then I suggest you first try the Honey Mustard Pretzel Chicken!

Because this Pretzel Crusted Chicken is salty, crunchy with a sweet and tangy undertone that gets magnified when the tenders dive into the Honey Mustard Sauce. The pretzel coating not only provides a textural dream, it protects the chicken while baking so it stays nice and juicy on the inside.


Chicken is always my go to for dinner but I love trying new chicken dinner recipes so we don’t get bored! These Cheddar and Pretzel Crusted Baked Chicken were so good and will definitely become a family favorite! Fast, flavorful, and easy, your will be happy to serve your family these homemade chicken tenders all the time!

You could also make these chicken tenders in your air fryer! Cook for 8-10 minutes, turning halfway!


Honey Mustard Chicken with Pretzel Crust

Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with foil and spray with cooking spray.

In a bowl, mix together the red wine vinegar, 1 tablespoon yellow mustard, the spicy mustard, coarse-grained mustard, 1 tablespoon of honey, and the vegetable oil.

Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1/4 inch. Coat the chicken well with the mustard mixture.

Place the pretzels into a resealable plastic zipper bag and roll the bag under a rolling pin to finely grind the pretzels. Place the coated chicken breasts, one at a time, into the bag, seal, and shake the bag to thoroughly coat each chicken breast with pretzel meal. Place the chicken breasts on the prepared baking sheet and spray each breast with cooking spray.

Bake the chicken in the preheated oven until the coating is golden brown and the meat is no longer pink in the center, about 25 minutes. Flip the chicken after about 12 minutes of cooking to brown both sides.

Mix together the mayonnaise, 2 tablespoons of yellow mustard, 3 tablespoons of honey, and salt in a bowl. Drizzle the honey-mustard sauce over the chicken to serve.

The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.


How to Make Pretzel Crusted Chicken

  • Grind pretzels in a food processor to resemble coarse breadcrumbs.
  • Heat oil in a large skillet (it should be about 1/4″ deep).
  • Butterfly the chicken breasts and flatten with a meat mallet to 1/4″ thickness.
  • Cook until golden brown, about 4 minutes per side.

How to Tell When Chicken is Done

The chicken should register 165-degrees with an instant read meat thermometer. If you don’t have one, you can also check the chicken for doneness by cutting into it with a knife. It should no longer be pink inside and the juices should run clear.


INSTRUCTIONS

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Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Prepare the Vegetables

Preheat oven to 375F degrees for the baking of the chicken and asparagus.Quarter the lemon. Chop the onion in to a small dice. Roughly chop the fresh thyme. Pulse the pretzels in a blender or food processor until no large pretzel pieces remain. If you do not have a blender or food processor, you can do this step by hand or with a mortar and pestle.

Bread the Chicken

Place the flour (reserving 2 Tbsp. for sauce), egg, and ground pretzels in three separate shallow bowls or plates. Season each chicken breast on each side with a pinch of salt and pepper. First coat the chicken in flour, then coat the floured chicken in egg, and finally coat the egg-coated chicken with the ground pretzels. Firmly press the pretzels onto the chicken to ensure the pretzels will stick.

Cook the Chicken

Heat a large sauté over medium heat. Add 2 Tsp. olive oil to the pan. When oil and pan are hot, place the chicken in the pan. Cook on each side for about 2-3 minutes or until pretzel costing is beginning to brown. Watch closely, pretzels will brown quickly! When chicken is browned, place on a baking sheet and cook in the oven for another 8-10 minutes, or until chicken is firm, pretzels are crispy and browned, and the chicken reaches an internal temperature of 165F degrees (if using a meat thermometer). Remove from oven and cover until plating.

Roast the Asparagus

While the chicken is cooking, roast the asparagus. Place the asparagus on a small baking sheet, drizzle with 1 Tsp. olive oil, and season with a pinch of salt and pepper. Roast for 7-10 minutes or until fork-tender and beginning to brown. Cover and reserve.

Make the Sauce

Heat a small sauce pan over low-medium heat. Add 2 Tbsp. butter to the pot. When pot and butter are hot, sauté the onion for 2 minutes, or until translucent. When onions are translucent, add 2 Tbsp. flour and stir until incorporated into the butter. Reduce to low heat. Whisk in the milk, mustard, and cheese. Whisk constantly until the cheese is melted and all ingredients are incorporated. Season with salt and pepper to taste.

Plate the Dish

Place a pretzel-crusted chicken breast in the middle of the plate. Lay asparagus against the chicken breast on an angle. Sauce the chicken from one side of the chicken to the other. Garnish and season with a squeeze of fresh, tangy lemon.

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Reviews ( 3 )

I tried using the egg as Victronab suggested and it worked better. But why does this recipe call for 'salt' as a separate ingredient? People have enough problems with high blood pressure as it is. I left out the extra salt because the pretzels already have salt. I applied fresh cilantro to the chicken pieces right after they came out of the oven and let and let them cool with the greenery on them. They didn't fall off when assembled into the sandwich so the cilantro flavor accented the chicken & pretzel flavors.


Pretzel Crusted Air Fryer Chicken Tenders

  • Author: Sprinkles & Sea Salt
  • Prep Time: 10 mins
  • Cook Time: 16 mins
  • Total Time: 26 minutes
  • Yield: 6 - 8 chicken tenders 1 x

Description

These Pretzel Crusted Air Fryer Chicken Tenders are easy and delicious! Chicken strips, coated in a pretzel crust and air fried for just 16 minutes. Serve them hot and crispy with a honey mustard dipping sauce!

Ingredients

Pretzel Crusted Chicken Tenders

2 cups original, salted pretzels*

1/2 tsp ground mustard seed

3/4 cup white all-purpose flour

1 pound chicken breast, cut into strips**

Honey Mustard Dipping Sauce

Instructions

Pretzel Crusted Chicken Tenders

Add pretzels, ground mustard seed and garlic salt to the bowl of your food processor, process on high until it mostly looks like bread crumbs with some slightly larger pieces of pretzel

Measure out 1 cup of the pretzel crumb mixture and transfer to a plate or shallow bowl

Add the flour to another plate or shallow bowl

Add the egg to a shallow bowl, whisk

Working one chicken tender at a time, dip first in the flour, then the egg and then the pretzel crumbs to coat

Repeat with each chicken tender

Spray the basket of your air fryer with non-stick cooking spray

Add the chicken tenders to the basket, make sure they are not touching***

Put the basket in the air fryer and turn it on 370°F for 8 minutes (no need to preheat)

After 8 minutes, remove the basket and flip the chicken tenders

Place back in the air fryer for 8 more minutes at 370°F

Once they finish, enjoy immediately with dipping sauce, they taste best hot out of the air fryer

Honey Mustard Dipping Sauce

While the chicken tenders are cooking make the sauce

In a small bowl, mix together the honey, mustard, greek yogurt and garlic salt

Notes

*You can use twists, sticks or rods

**You can buy chicken that is already cut into tenders, or you can cut chicken breasts into long strips about 1 inch wide

***I have a 6-quart air fryer and can fit a pound of chicken tenders at a time, you may need to work in batches depending on the size of your air fryer

Keywords: #airfryer, #airfryerchickentenders, #pretzelcrusterchickentenders,

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