Pretzel Crusted Chicken Tenders

Pretzel Crusted Chicken Tenders are one of those dinners that make ordinary chicken feel a little more fun. I like the way the crushed pretzels give the chicken a salty, crunchy coating that you do not get from regular breadcrumbs.

The chicken stays tender underneath while the pretzel pieces turn golden and crisp in the oven. You get a nice contrast between the juicy chicken and the crunchy coating in every bite.

I keep the seasoning simple because the pretzels already bring plenty of salt. A little garlic powder, paprika, and black pepper are enough to add flavor without making the coating too busy.

I usually serve these with honey mustard because the sweet and tangy sauce works so well with the salty pretzel crust. Add some roasted potatoes or vegetables, and dinner is ready.

Why You Will Love This Recipe

The main thing that makes these tenders stand out is the crunchy pretzel coating. Crushed pretzels give you a thicker, more textured crust than ordinary breadcrumbs, and the salty flavor pairs naturally with chicken.

This recipe is also baked rather than deep-fried, so you only need a little oil to help the coating brown. That means less mess and an easier cleanup afterward.

You can use chicken tenderloins for convenience, or slice a chicken breast into strips if that is what you have. The recipe works well either way.

Ingredients for Pretzel Crusted Chicken Tenders

For the Chicken

1 pound chicken tenderloins: Chicken tenderloins are convenient because they are already cut into the right shape. You can also use one large chicken breast and cut it into strips about 1 inch thick.
1/4 teaspoon salt: Adds a little seasoning to the chicken, but keep it light because the pretzels already contain salt.
1/4 teaspoon black pepper: Adds a mild peppery flavor that works well with the pretzel coating.

For the Pretzel Coating

2 cups pretzels: Use regular salted pretzels and crush them into small pieces. Leave some slightly larger pieces so the finished coating has plenty of crunch.
1/2 teaspoon garlic powder: Adds savory garlic flavor without overpowering the pretzels.
1/2 teaspoon paprika: Gives the coating a little color and a mild sweet-savory flavor.
1/4 teaspoon black pepper: Adds another small layer of seasoning to the crust.
1 tablespoon olive oil: Helps the crushed pretzels become golden and crisp as they bake.

For Dipping

1/2 cup honey mustard: The sweet and tangy flavor is a natural match for the salty pretzel crust.
1 tablespoon mayonnaise: Optional, but mixing it with the honey mustard makes the dipping sauce creamier and smoother.

For the Egg Coating

2 eggs: The beaten eggs create a sticky layer that allows the crushed pretzels to adhere to the chicken.
2 tablespoons milk: Loosens the egg mixture and makes it easier to coat the chicken evenly.

How to Make Pretzel Crusted Chicken Tenders

Preheat the oven: Heat your oven to 425°F and line a large baking sheet with parchment paper. If you have a wire rack that fits inside the baking sheet, place it on top because it allows heat to circulate underneath the chicken and helps the coating stay crisp.
Crush the pretzels: Place the pretzels in a resealable bag and crush them with a rolling pin or the bottom of a heavy glass. Aim for a mixture of small crumbs and slightly larger pieces rather than crushing them into a fine powder because the larger pieces give the chicken more crunch.
Season the pretzels: Transfer the crushed pretzels to a shallow bowl and stir in the garlic powder, paprika, and black pepper. Add the olive oil and mix thoroughly until the seasoning is evenly distributed and the pretzel pieces are lightly coated.
Prepare the egg mixture: Crack the eggs into another shallow bowl and whisk them with the milk until completely combined. The mixture should be smooth with no visible streaks of egg white.
Prepare the chicken: Pat the chicken tenderloins dry with paper towels, then season them lightly with salt and black pepper. Do not add too much salt because the pretzel coating will provide plenty of salty flavor.
Dip the chicken in egg: Take one chicken tender and dip it into the egg mixture, turning it so every surface is coated. Let the excess egg drip back into the bowl for a few seconds before moving the chicken to the pretzel mixture.
Coat with pretzels: Place the egg-coated chicken into the crushed pretzels and press the pieces firmly onto both sides. Make sure you coat the edges as well because those areas become especially crispy during baking.
Arrange the tenders: Place the coated chicken on the prepared baking sheet with space between each piece. Keeping them separated allows the hot air to circulate and helps prevent the coating from becoming soft.
Bake the chicken: Place the baking sheet in the oven and bake for about 12 to 16 minutes, depending on the thickness of your chicken tenders. The pretzel coating should become golden and crisp while the chicken cooks through.
Flip halfway through: After about 7 to 8 minutes, carefully turn the chicken tenders over. This helps both sides brown evenly, especially if you are baking them directly on parchment instead of a wire rack.
Check the chicken: Use a meat thermometer to check the thickest part of the largest tender. The chicken should reach 165°F before you take it out of the oven. If some pieces are smaller, check them as well because they may finish earlier.
Make the dipping sauce: While the chicken is baking, stir the honey mustard and mayonnaise together in a small bowl if you are using both. Taste it and add a little extra honey mustard if you want a stronger sweet and tangy flavor.
Let the tenders rest: Remove the chicken from the oven and let it rest for about 3 to 5 minutes. This gives the pretzel crust a chance to firm up while the chicken juices settle.
Serve immediately: Arrange the crispy chicken tenders on a serving plate with the honey mustard sauce on the side. Keeping the sauce separate helps the pretzel coating stay crunchy until you are ready to eat.

What to Serve Pretzel Crusted Chicken Tenders With

I like serving these tenders with roasted potatoes, French fries, or potato wedges because they make the meal feel like classic comfort food. A simple green vegetable such as broccoli or green beans adds some freshness and color to the plate.

A crunchy coleslaw also works really well. The cool, creamy texture gives you a nice contrast to the warm, crispy chicken.

For dipping sauces, honey mustard is my first choice, but ranch, barbecue sauce, or a creamy mustard sauce are all good options. If you are serving these for a casual meal, put a few different sauces on the table and let everyone choose.

How to Store and Reheat Pretzel Crusted Chicken Tenders

Store leftover chicken tenders in an airtight container in the refrigerator for up to 3 to 4 days. If you are stacking them, place parchment paper between the layers to keep the pretzel coating from sticking together.

For the best texture, reheat the tenders in an air fryer at 375°F for about 5 to 7 minutes or in a 400°F oven for about 8 to 12 minutes. Arrange them in a single layer so the hot air can reach the coating and bring the crunch back.

You can use the microwave if you are in a hurry, but the pretzel coating will become softer. I prefer reheating in the oven or air fryer because it keeps the crust much closer to how it tasted when the tenders were freshly baked.