Crispy Pretzel Chicken Tenders with Honey Mustard Sauce Recipe
Crispy Pretzel Chicken Tenders are a crunchy, flavorful twist on classic fried chicken. Coated in a spiced yellow mustard marinade and crushed salted pretzels, these tenders are pan-fried to golden perfection and served with a sweet and tangy homemade honey mustard sauce. Perfect as a snack or main dish, they combine a satisfying crunch with juicy, tender chicken inside.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings (2 tenders per serving)
- Category: Main Dish
- Method: Frying
- Cuisine: American
Ingredients
Chicken Tenders
- 8 chicken tenders
- ¼ cup yellow mustard
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- 4 ounces salted pretzel sticks (about 2 cups), crushed
- Canola oil for frying (about 1 inch depth)
Honey Mustard Sauce
- ¼ cup Dijon mustard
- ¼ cup mayonnaise
- ¼ cup honey
- 1 tablespoon lemon juice
- 1 teaspoon red pepper flakes
Instructions
- Prepare the Honey Mustard Sauce: In a bowl, whisk together Dijon mustard, mayonnaise, honey, lemon juice, and red pepper flakes until smooth. Set aside to allow flavors to meld.
- Marinate Chicken Tenders: In a large mixing bowl, combine yellow mustard, black pepper, paprika, and garlic powder. Add the chicken tenders and toss well to evenly coat each piece with the mustard spice mixture.
- Crush Pretzels: Using a food processor, pulse the salted pretzel sticks until you achieve a mix of small and slightly larger crumb pieces. Pour these crushed pretzels into a separate bowl.
- Coat Chicken with Pretzels: One by one, press each mustard-coated chicken tender into the pretzel crumbs, making sure to firmly press the crumbs into the meat and fill any gaps with finer crumbs to ensure full coverage.
- Heat Oil and Fry Chicken: Pour canola oil into a large skillet to about one inch depth and heat over medium-high heat. Once the oil reaches frying temperature, carefully add the coated chicken tenders. Fry for 3-4 minutes on each side, or until the chicken is golden brown and cooked through.
- Drain and Serve: Remove the cooked chicken tenders from the oil and place on a wire rack to drain any excess oil. Serve warm with the prepared honey mustard sauce for dipping.
Notes
- 4 ounces of pretzel sticks is approximately 2 cups when crushed.
- Nutrition estimate does not account for any additional oil absorbed during frying.
- Pressing the pretzel crumbs firmly onto the chicken helps achieve maximum crispiness and even coating.
- Use a candy or deep-fry thermometer to maintain oil temperature around 350°F for best results.
- Wire rack draining keeps the tenders crispy compared to paper towels.
