Pretzel Crusted Chicken Tenders Recipe – The Schmidty Wife: Pretzel Crusted Chicken Tenders Recipe

My Grandson’s Favorite Dinner

My grandson Leo calls these his ‘dinosaur chicken bites’. I still laugh at that. He gobbles them up every single time. This recipe turns simple chicken into something special. It is crunchy, salty, and so good.

The secret is using pretzels for the crust. It gives a wonderful salty crunch. Doesn’t that sound fun? This matters because cooking should be joyful. It is not just about food. It is about making memories at the table.

A Little Kitchen Story

I first made these on a rainy Tuesday. I had a bag of pretzels going stale. Waste not, want not, my mother always said. So I crushed them up and tried them on chicken. The whole house smelled amazing.

My husband took one bite. His eyes got wide. He said, “Anna, this is a keeper.” That was that. The recipe was born. Now, what’s a recipe you created by accident? I would love to hear your story.

Why The Crunch Works

Let’s talk about that pretzel crust. You crush them into small bits. Rolling them with a glass works great. The three-step coating is key. Flour first, then egg, then pretzels.

This matters. The flour helps the egg stick. The egg holds the pretzels on. It creates a perfect, crunchy jacket for the chicken. Fun fact: The first pretzels were made by monks over 600 years ago!

Your Sauce, Your Way

The recipe includes my quick honey mustard. Just mix honey and grainy mustard. It is sweet and tangy. It pairs perfectly with the salty chicken.

But you should use what you love. Ranch dressing is always a winner. BBQ sauce is great too. What is your favorite dipping sauce for chicken tenders? Tell me in the comments.

A Tip For Perfect Tenders

Do not crowd them on the pan. Give each tender some space. This lets the hot air move around them. It makes the crust crispy all over.

Bake until they are golden brown. The inside should reach 165 degrees. Let them rest for a minute before serving. This keeps the juices inside. Do you prefer oven-baked or fried chicken tenders? I am team oven-baked for an easy clean-up!

Ingredients:

Ingredient	Amount	Notes
Chicken Tenders	1 ½ pounds
All Purpose Flour	⅓ cup
Garlic Powder	½ teaspoon
Ground Mustard	¼ teaspoon
Onion Powder	¼ teaspoon
Eggs	2
Pretzels	2 cups	Crushed
For ‘Quick’ Honey Mustard
Old Style/Whole Grain Mustard	2 Tablespoons
Honey	2 Tablespoons

My Crunchy Pretzel Chicken Tenders

Hello, my dear! Come sit at the counter. I want to tell you about my pretzel chicken. It’s a fun twist on an old favorite. My grandson, Leo, invented it one rainy afternoon. We were bored and staring at a bag of pretzels. Doesn’t that sound like a good start to a story? The result was this wonderfully crunchy, salty-sweet dinner. I still laugh at that messy kitchen. But it was so worth it. Let’s make it together.

First, get your oven hot and ready at 400 degrees. Grab a big sheet pan and give it a little grease. Now, let’s crush those pretzels! I like to put a small handful on my cutting board. Then I roll a glass over them. It’s very satisfying. (A hard-learned tip: don’t use the food processor. It makes the crumbs too dusty. You want some little chunks for crunch!).

Step 1: Set up your three bowls. In the first, mix flour, garlic powder, ground mustard, and onion powder. The second bowl is for your eggs. Give them a good whisk. The third bowl is for your lovely pretzel crumbs. See? We are getting organized. This part is like a little assembly line.

Step 2: Time for the fun, messy part. Take a chicken tender. Roll it in the flour first. Then, give it a dip in the egg. Let the extra drip off. Finally, press it into the pretzel crumbs. Coat it really well. Place it on your pan. Repeat with all the tenders. Do you know what ‘dredge’ means? It just means to coat. Share below!

Step 3: Slide your pan into the oven. Bake for 15 to 20 minutes. They are done when the chicken is 165 degrees inside. The smell is amazing! While they bake, make the quick sauce. Just stir honey and grainy mustard together. That’s it. The sweet and tangy taste is perfect with the salty crunch.

Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings
Category: Dinner

Three Fun Ways to Change It Up

This recipe is like a blank canvas. You can paint it with different flavors. Here are some of my favorite twists. They make it feel like a brand new meal.

• Spicy Kick: Add a big pinch of paprika or cayenne to the flour mix. It gives a warm, tingly feeling.
• Everything Bagel Style: Use half pretzels and half everything bagel seasoning. Oh, the onion and sesame flavors are wonderful.
• Sweet & Salty: Mix a tablespoon of brown sugar into your pretzel crumbs. It caramelizes so nicely in the oven.

Which one would you try first? Comment below!

Serving Your Masterpiece

Now, let’s talk about what to serve with your crunchy chicken. I love simple, fresh sides. They balance the rich, salty taste perfectly. A big, green salad with a lemon vinaigrette is my go-to. Some roasted sweet potato wedges are also lovely. For a real treat, serve them on a plate with extra honey mustard for dipping. Doesn’t that look inviting?

What to drink? For the grown-ups, a cold, crisp cider pairs beautifully. It’s not too sweet. For everyone, a fizzy ginger ale with a slice of lemon is perfect. It cleanses your palate between each delicious, crunchy bite. Which would you choose tonight?

Keeping Your Pretzel Chicken Tenders Tasty Later

Let’s talk about keeping these tenders for later. They freeze wonderfully. Just let them cool completely first. Then lay them on a baking sheet to freeze solid. After that, pop them into a freezer bag. This stops them from sticking together. You can grab just a few for a quick lunch.

To reheat, use your oven or toaster oven. Bake at 375 degrees for about 15 minutes. This keeps the crust crispy. I once microwaved one and it got soggy. The oven is always better for crunch.

Batch cooking like this saves busy nights. It means a good meal is always ready. That matters for happy, less-stressed families. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Pretzel Crust Problems

Sometimes the crust doesn’t stick well. The fix is simple. Pat your chicken tenders dry first. A damp chicken will lose its coating. I remember when my first batch had bald spots. Drying them fixed everything.

Your pretzel crumbs might be too big. Big pieces won’t stick either. Crush them into small, sandy crumbs. Use a rolling pin or a food processor. This creates a perfect, even crust that gets golden.

Is your crust browning too fast? Your oven might run hot. Just place a sheet of foil loosely over the pan. This lets the chicken cook without burning. Fixing small issues builds your cooking confidence. It also makes your food taste its very best. Which of these problems have you run into before?

Your Pretzel Chicken Questions, Answered

Q: Can I make this gluten-free? A: Yes! Use gluten-free flour and pretzels. It works just the same.

Q: Can I make them ahead? A: You can coat them a few hours early. Keep them covered in the fridge before baking.

Q: What if I don’t have ground mustard? A: Use a little extra garlic powder instead. The flavor will still be great.

Q: Can I double the recipe? A: Absolutely. Just use two baking sheets. Switch their oven racks halfway through.

Q: Any extra tips? A: Let them rest for 5 minutes after baking. This lets the juices settle back into the meat. Which tip will you try first?

From My Kitchen to Yours

I hope you love this recipe as much as my grandkids do. It brings such a happy crunch to the table. Cooking should be fun, not fussy. I would love to see your kitchen creations.

Share a picture of your finished dish with me. Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnasCozyKitchen. I always look for your photos.

Happy cooking!

—Anna Whitmore.