Baked Chicken Tenders coated in a pretzel crust and served with an Apple Cider Dijon dipping sauce is just what you need for an easy weeknight dinner. Fast and easy!
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Course: adult snack, Dinner, lunch
Cuisine: American
Keyword: chicken fingers, chicken tenders
Servings: 4
Calories: 304kcal
Author: Kellie
Cost: $10
Equipment
blender or food processor
Ingredients
1lbbonelessskinless chicken tenders
1cupall purpose flour
1tsponion powder
1tspgarlic powder
1tspground pepper
1/2tspcayenne pepper optional
1egg lightly beaten
1tbspwater
1cuppanko bread crumbs
2cupsmini pretzels
1cupfreshly grated parmesan cheese
olive oil
1/2cupmayo
For the sauce:
2tablespoonsdijon mustard
3tablespoonshoney
1tspapple cider
1tspapple cider vinegar
1/8tspgarlic powder
1/8tspsalt
1/8tsppepper
Instructions
Using a food processor, crush the pretzels until a fine crumb forms.
In a small shallow bowl, whisk together the parmesan cheese, pretzel crumbs and panko bread crumbs.
In a separate shallow bowl, whisk together egg and 1 tablespoon water. Season with salt and pepper.
In a third shallow bowl, whisk together the flour, cayenne (you can omit this if sensitive to spice), garlic powder, onion powder,and pepper.
Dredge the chicken tenders first in the flour mixture, then the egg wash and finally the panko crumbs pressing gently to help the crumbs stick to the chicken.
Arrange the chicken on a baking sheet lined with foil or parchment and coated with cooking spray.
Drizzle the chicken with a small amount of olive oil and bake in a 425˚F oven for 10 minutes.
Flip the chicken over carefully with tongs or a spatula and bake for another 10-15 minutes or until golden brown and crispy.
While the chicken cooks, make the sauce by whisking together the mayonnaise, dijon mustard, apple cider, apple cider vinegar, garlic powder, salt and pepper.
Transfer to a platter and serve immediately with the sauce on the side for dipping.