This is easy. You got this.
I love this recipe. The original recipe calls for cheese crackers, but I make it with Snyder's Pretzel Pieces. They have a variety of flavors, but I usually get salt & pepper or cheddar cheese. The pretzels stays crunchy while in the oven, so you're never left with one side soggy. Having wax paper helps too.
pretzel chicken tenders -1 breast per person
- 1 lb chicken breasts cut into equal chicken tender pieces.
- Ziploc bag with flour
- 2 eggs
- 1-2 tsp dijon mustard
- 2 cups of flavored pretzels crushed (use a food processor or a food chopper)
- Wax paper & baking sheet
- 2 shallow bowls
-Preheat oven to 475 F with rack at the lowest tier.
-Place chicken pieces in Ziploc bag and add enough flour to cover.
-First shallow bowl mix eggs with dijon mustard.
-Second shallow bowl fill with pretzels.
-Remove chicken from bag and shake off excess flour, coat the chicken in the egg mixture, and transfer to the pretzels.
If you have tongs or chopsticks, use them! I have one set for dry ingredients, and another for the egg mixture. I hate having gooey fingers transferring the chicken from the flour, to the eggs, and then to the pretzels.
-Place the chicken pieces on waxed baking sheet and cook 10 minutes. Flip each piece of chicken and place back in the oven for another 8-10 minutes.
-Serve them with your favorite vegetables and your favorite dipping sauce. I like to serve mine with steamed green beans (steam for only 3-5 minutes so they're still crunchy). For the sauce I always make a Sriracha mayo.
- 1/4 cup of mayo
- 1 tbsp Sriracha
- 1 tsp ketchup
- 1/4 tsp dijon mustard ...that looks about right. I will add a heaping spoon of mayo, a big squeeze of Sriracha, a tiny squeeze of ketchup, and a smidge of dijon mustard. Taste & adjust.
I had leftover chicken tenders, so the next day I made a salad and used it for protein and for crunch.
Wendy
