Print

Easy Bavarian Pretzel Chicken Tenders: Best Crispy Recipe

Bavarian Pretzel Chicken Tenders - featured image
Print Recipe

Crispy, salty, and tender chicken tenders coated in crushed Bavarian pretzels for a unique, addictive crunch. Baked to golden perfection in under 30 minutes, this easy recipe turns a simple weeknight dinner into something special.

Ingredients

Scale
  • 1 ½ pounds chicken tenders (or boneless, skinless chicken breasts cut into strips)
  • 2 cups crushed Bavarian pretzels
  • ½ cup all-purpose flour
  • 2 large eggs, beaten
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper (optional)
  • Cooking spray or olive oil spray
  • For the Dipping Sauce (Optional):
  • ½ cup honey
  • ¼ cup Dijon mustard
  • 2 tablespoons mayonnaise
  • 1 tablespoon apple cider vinegar

Instructions

  1. Preheat your oven to 400°F (200°C). Place a wire rack on a baking sheet and spray it lightly with cooking spray.
  2. Crush the pretzels in a ziplock bag with a rolling pin or pulse in a food processor until you have coarse crumbs (mix of fine crumbs and small chunks).
  3. Set up your coating station: In the first shallow bowl, combine flour, garlic powder, smoked paprika, black pepper, and cayenne (if using). In the second bowl, whisk together eggs and Dijon mustard. In the third bowl, add the crushed pretzels.
  4. Pat the chicken tenders dry with paper towels and season lightly with salt and pepper.
  5. Working one piece at a time, dredge a chicken tender in the flour mixture, shaking off excess. Dip into the egg wash, letting excess drip off. Press into the crushed pretzels, coating completely. Place on the prepared wire rack. Repeat with all chicken.
  6. Lightly spray the tops of the coated tenders with cooking spray.
  7. Bake for 12-15 minutes, flipping halfway through if not using a wire rack, until internal temperature reaches 165°F (74°C) and coating is deep golden brown and crispy.
  8. While chicken bakes, make the dipping sauce: whisk together honey, Dijon mustard, mayonnaise, and apple cider vinegar in a small bowl.
  9. Let rest for 2 minutes before serving.

Notes

For best results, use thick Bavarian pretzels from the bakery section. Pat chicken dry before coating to help the crust adhere. Let coated tenders rest for 5 minutes before baking for better adhesion. If coating browns too quickly, tent with foil. For extra crispy bottoms, use a wire rack. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or air fryer.

Nutrition

Keywords: pretzel chicken tenders, crispy chicken tenders, baked chicken tenders, Bavarian pretzel chicken, easy chicken recipe, weeknight dinner, game day food

Find it online: https://ovenmila.com/easy-bavarian-pretzel-chicken-tenders-best-crispy-recipe/