Pretzel-crusted chicken tenders is a win for the entire family! The crunchy texture makes this chicken tender way more satisfying than just plain breaded chicken tenders!
Before you say chicken tenders aren’t dinner…answer me why they offer chicken tenders entrees at restaurants and our favorite chicken fast food restaurant. LOL
I’m just saying! I know everyone thinks differently about these guys but I am totally on the side that chicken tenders are dinner. Especially these pretzel-crusted chicken tenders!
I love that the pretzel crust gives the exterior an extra crunchy texture. There is nothing more disappointing than biting into a soggy crusted chicken tender.
These pretzel-crusted chicken tenders are far from disappointing. In fact, they’re going to be one of your family’s favorites!
How do you add more flavor to these chicken tenders? Switch it up and use different flavored pretzels!
Ingredients for pretzel-crusted chicken tenders:
- Mini pretzel twists
- All-purpose flour
- Garlic powder
- Salt and pepper
- Chicken tenderloins
How do I keep the chicken tenders crunchy?
The best tip I have for you is to have everything out in front of you so you have an assembly line and can work relatively fast.
Additionally, don’t soak your chicken tenders in the egg wash. That’ll make it easier for the coating to soak it up and cause it to be soggy.
How do I know when the chicken tenders are done cooking?
When the internal temperature reaches 160 degrees Fahrenheit! They cook relatively fast because they’re a smaller cut.
Can I use potato chips?
Yes! I love kettle cooked salt and pepper.
Kettle cooked chips are also “tougher” (or maybe thicker) than regular potato chips so they work better as a coating.
Other chicken tender recipes to try:
Pretzel-Crusted Chicken Tenders
Servings are adjustable but please note that results, timing, and cookware may vary when adjusting servings.
- 2 cups mini pretzel twists, finely crushed
- 2 large eggs
- 2 tablespoons milk
- 1/3 cup all-purpose flour
- 1 1/2 teaspoon garlic powder
- Salt and pepper
- 1 pound boneless, skinless chicken tenderloins
- Cooking spray
- Preheat oven to 375 degrees Fahrenheit and line a baking sheet with a silicone baking mat or parchment paper.
- In three shallow dishes, put crushed pretzels in one, egg and milk in another, flour, garlic powder, salt and pepper in the last one.
- Take a chicken tenderloin, dip it in the egg/milk mixture, followed by the flour mixture, then back in the egg/milk mixture, then coat it with crushed pretzels. Place on the prepared baking sheet and continue until all the chicken tenders have been coated.
- Lightly spray the chicken tenders with cooking spray.
- Bake for 15-18 minutes or until chicken has thoroughly cooked through and the crust is golden brown.
- Remove from oven, let cool 5-10 minutes before serving.