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Pretzel Chicken

Mains

Ingredients

Chicken Tenders
  • 450g chicken breast, cut into strips
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 cups miniature pretzels
  • 1 large egg
  • 1 tablespoon water
  • ½ cup all-purpose flour
Honey-Mustard Dipping Sauce
  • ¼ cup mayonnaise
  • 1 tbsp honey
  • 1 tbsp Dijon mustard
  • ⅛ teaspoon garlic powder

Method

  1. Preheat the oven to 200°C and line a baking sheet with parchment paper.
  2. Combine the mayonnaise, honey, mustard, and garlic powder for the dipping sauce in a small bowl and set aside.
  3. Combine paprika, garlic powder, onion powder, salt, and pepper in a small dish. Sprinkle evenly on both sides of the chicken tenders.
  4. Pulse pretzels in a small food processor or blender jar until evenly crushed, but not powdery. Place pretzel crumbs into a shallow dish. Lightly whisk egg and water In a second dish. Add flour to a third dish. Place dishes in the following order: flour, egg mixture, pretzels.
  5. Dip each tender into flour, shaking off any excess. Next, dip into egg mixture, letting any excess drip off. Coat chicken in pretzel crumbs last and place on the prepared baking sheet. Spray liberally with cooking spray.
  6. Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 13 to 15 minutes. Turn tenders over halfway through cooking, and spray with additional cooking spray. An instant-read thermometer inserted into the center should read at least 74°C. Serve with the dipping sauce.