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Baked Honey-Mustard Pretzel Chicken Tenders: A Flavorful Twist on a Classic Dish

Why It Works

A delicious honey-mustard sauce enhances this dish, playing a dual role as both a coating for the chicken and a dipping sauce. The addition of crushed pretzels replaces traditional breadcrumbs, offering a unique crunchy and salty crust that perfectly complements the sweetness and tang of the honey-mustard mixture.

My fondness for pretzels—whether they are crispy, filled with peanut butter, or served hot at sports events—inspires this recipe. The distinct salty and slightly alkaline flavor of a pretzel is accentuated by tangy honey-mustard, creating a delightful sweet-salty experience. However, to create a satisfying dinner option rather than just a snack, I crafted these honey-mustard pretzel-coated chicken tenders, blending all these delicious elements into a meal.

Selecting and Prepping the Chicken

To contrast the bold flavors inspired by my favorite snack, I chose chicken breasts for this recipe. The mild flavor of the white meat serves as an excellent base for additional seasonings. Rather than whole breasts, I recommend using chicken tenderloins. Their elongated shape provides more surface area, allowing the flavorful coating and pretzel crumbs to adhere effectively, enhancing the crunch factor in every bite.

Chicken tenderloins can be found pre-packaged in many grocery stores, or you can easily cut your own from boneless, skinless chicken breasts. To prepare them, remove the tenderloins from the breasts and slice the breasts lengthwise into strips about one and a half inches wide, ensuring they are similar in thickness to the tenderloins. Additionally, a quick dry-brining of the chicken can deepen the flavor by allowing the salt to infuse throughout the meat.

Creating the Flavorful Coating and Crunchy Pretzel Crust

Coated chicken typically uses a three-step dredging method to ensure the crumb coating adheres appropriately. This process usually includes a dip in flour, a dunk in beaten egg, and a final roll in breadcrumbs. The flour’s texture provides a surface for the egg to cling to, which then acts as a binding agent for the coating.

In this recipe, I start with a flour dip, but instead of the conventional egg wash, I use a mixture of yellow mustard, honey, and mayonnaise. The mayonnaise, an emulsion of oil and egg, works perfectly as the glue for the crumbs, while the combination of honey and mustard delivers the desired sweet and tangy flavor with each bite of the chicken tenders.

Classic yellow mustard is the best fit for this recipe, as Dijon can be overpowering. The honey-mustard mayonnaise can also serve as a dipping sauce alongside the baked tenders, doubling its utility.

Another notable change is substituting crushed pretzels for breadcrumbs, which not only provide an exceptional crunch but also the characteristic salty-alkaline flavor of a good pretzel. Thin pretzel sticks or mini twists work best for this dish, as they break down into fine crumbs that closely resemble panko breadcrumbs in texture. To keep the pretzel crumbs crisp, toss them with olive oil beforehand.

Cooking the Tenders

Once coated, the chicken tenders can be either baked or prepared in an air fryer, both methods offering a simpler and more convenient alternative to deep frying. Instructions for both techniques can be found in the recipe below.

The uncooked chicken tenders can be frozen, allowing you to enjoy this sweet-salty dish at any time. Pair them with a side of roasted or air-fried vegetables, such as broccoli, and serve with baked or air-fried fries or sweet potato fries for a complete meal.

Recipe: Baked Honey-Mustard Pretzel Chicken Tenders

Ingredients:

• Cooking spray
• 1 1/2 pounds (680 g) chicken tenderloins
• 2 teaspoons Diamond Crystal kosher salt, divided (or half that amount for table salt)
• 1/2 cup (2.25 ounces; 64 g) all-purpose flour
• 1/2 cup (120 ml) yellow mustard
• 1/2 cup (120 ml) mayonnaise
• 1/4 cup (60 ml) honey
• 7 ounces (200 g) thin pretzel sticks or thin mini twists
• 1/4 cup (60 ml) extra-virgin olive oil

Oven Instructions: Position the oven rack in the middle and preheat to 400°F (200°C). Line a rimmed baking sheet with aluminum foil or parchment paper and place a wire rack on top. Spray the rack with cooking spray and set aside.

For the Chicken: Pat the chicken tenders dry with paper towels and evenly sprinkle with 1 1/2 teaspoons of salt. Set aside while you prepare the dredging ingredients.

In one shallow dish, spread the flour. In another dish, whisk together the mustard, mayonnaise, honey, and remaining salt until well blended. Reserve 1/2 cup of this mixture in a small serving bowl and refrigerate it for later use.

To prepare the pretzel crumbs, crush the pretzels in a food processor until finely ground, leaving some larger pieces for texture, or place them in a resealable bag and crush with a rolling pin. Transfer the crushed pretzels to a separate dish, add the olive oil, and mix until evenly coated.

Proceed by dredging each chicken tender in the flour, shaking off excess, then dipping it in the honey-mustard sauce, allowing any excess to drip off before rolling it in the pretzel crumbs, ensuring they adhere well. Place the coated chicken on the prepared wire rack and repeat with the remaining tenders.

For Baking: Bake the tenders for 20 to 25 minutes, until they are golden brown, the coating is crisp, and the internal temperature reaches 160°F (75°C). Let the chicken rest for five minutes before serving.

For Air Frying: Lightly spray the cooking basket of a 6-quart air fryer with cooking spray. Cook half the prepared tenders at 375°F (190°C) for 12 to 18 minutes, until they reach the same internal temperature. Repeat with the remaining tenders, allowing them to rest for five minutes before serving.

Serve the chicken tenders alongside the reserved honey-mustard sauce for dipping.

Special Equipment Needed

Rimmed baking sheet, wire rack, aluminum foil or parchment paper, food processor or heavy-duty resealable bag with rolling pin, instant-read thermometer.

Notes

Pre-prepped chicken tenders can be used, or you can make your own from boneless, skinless chicken breasts by cutting them into similar-sized strips. Aim for about 2 to 3 ounces per piece.

Opt for thin pretzel sticks or mini twists for easier crushing and a better texture in the final dish.

Make-Ahead and Storage Tips

The honey-mustard mayonnaise can be prepared in advance and stored in an airtight container in the refrigerator for up to five days.

The uncooked chicken tenders can also be frozen for up to a month. To freeze, dredge them as directed until step six, place them on a parchment-lined baking sheet, and freeze until solid before transferring to a resealable bag or container.

For cooking from frozen, bake directly from frozen, increasing the time to 30 to 35 minutes, or cook in the air fryer, extending the cooking time to 22 to 27 minutes.

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