Eat till it hurts

Pretzel Coated Chicken Tenders & Honey Dijon Mustard

If I told y’all this would be such an easy dinner, with little prep time would you believe me? Well believe it! The biggest prep time is crushed the pretzels and getting the chicken coated. It’s so simple! This meal is a fan favorite for adults and kiddos and would even serve as a great appetizer!

Let’s get started!


  • 12 chicken tenders
  • 2 cups pretzels (salted or unsalted)
  • 1 tsp each garlic powder, onion powder, salt, pepper, dried parsley
  • 2 eggs
  • 1 tsp Dijon mustard

Honey Mustard Sauce Ingredients

  • 1/2 cup mayo
  • 3 tsp honey
  • 3 Tbsp yellow mustard
  • 3 Tbsp Dijon mustard
  • 3 Tbsp whole grain mustard


  1. Preheat oven to 400 degrees F. Line a baking sheet with foil and spray with nonstick cooking spray. 
  2. Whisk together the Honey Mustard Sauce ingredients in a medium bowl and set aside.
  3. Place your pretzels in a food processor, blender, or ziploc bag with seasonings and pulse until finely coarse. Place in a shallow bowl. Mix your eggs and 1 tsp Dijon mustard in another shallow bowl. Pat chicken very dry with paper towels.
  4. Dredge chicken in Egg Wash, letting excess drip off then dredge in Pretzel Coating, pressing crumbs firmly into chicken so they stick. Set chicken on oven baking sheet.
  5. Bake chicken 15-18 more minutes at 400 degrees until chicken is cooked through. Remove chicken from pan and serve with honey mustard sauce.

Eat Till It Hurts Friends!

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