pretzel crusted chicken tenders & honey mustard.

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i was inspired to make this dish by Snyder’s honey mustard pretzels. ever had them? they’re little pretzel nuggets coated with a delicious honey mustard flavor. it was my sister’s favorite when she was little! so i decided to make chicken tenders coated in crushed pretzels, panko and spices. it is served with a creamy, homemade honey mustard dipping sauce.


for the chicken tenders:

  • 1 pack chicken tenderloins – i chose tenderloins because they are already shaped like chicken tenders – you can certainly get chicken breasts and cut them as well
  • 1 and 1/2 cups crushed pretzels – you can crush them in a bag or use a food processor – i kept bigger chunks of pretzel but crush them as fine as you like!
  • 1/2 cup panko bread crumbs
  • 1 and 1/2 teaspoon garlic salt
  • 1 teaspoon paprika
  • 1 teaspoon pepper
  • 3/4 cup flour
  • 2 eggs


  • trim any access fat on each tenderloin
  • in a small bowl, combine eggs and a splash of water
  • beat eggs and set aside
  • in another bowl, add flour and set aside
  • in a larger bowl or plate, combine panko bread crumbs, crushed pretzels, garlic salt, paprika, and pepper
  • coat chicken in flour
  • dip in egg mixture
  • coat each tenderloin in pretzel & bread crumb mixture – make sure you press the chicken into the mixture so it sticks!
  • set each chicken tender on a baking sheet coated with non-stick coconut oil spray
  • spray chicken tenders with non-stick coconut oil spray to let the coating set in
  • bake at 350 degrees for about 20 minutes, flipping halfway through

for the honey mustard:

  • 1/4 cup whole grain mustard
  • 1 tablespoon yellow mustard
  • 2 tablespoons Siggi’s yogurt
  • 3 tablespoons honey
  • 1 teaspoon paprika


  • put all ingredients in a small bowl and mix together
  • transfer to a small ramekin or serving bowl

serve immediately


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