Pretzel Crusted Chicken Tenders

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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

Cook Time25

Total Time35

Course: adult snack, Dinner, lunch

Cuisine: American

Servings:

Author: Kellie

Cost: $10

Equipment

blender or food processor

Ingredients

1 lb boneless skinless chicken tenders
1 cup all purpose flour
1 tsp onion powder
1 tsp garlic powder
1 tsp ground pepper
1/2 tsp cayenne pepper optional
1 egg lightly beaten
1 tbsp water
1 cup panko bread crumbs
2 cups mini pretzels
1 cup freshly grated parmesan cheese
olive oil
1/2 cup mayo

For the sauce:

2 tablespoons dijon mustard
3 tablespoons honey
1 tsp apple cider
1 tsp apple cider vinegar
1/8 tsp garlic powder
1/8 tsp salt
1/8 tsp pepper

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.

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