Pretzel chicken tenders

I’m not generally wild about mustard, but these pretzel-coated chicken tenders may convert me to a fan.

Occasionally, I’m willing to try good brown mustard as a dip with pretzels. That’s where this recipe originated. I had high-quality brown mustard on hand and wanted to try it.

For this recipe you dip chicken tenders in both mustard and pretzels. Then you bake them. This three-ingredient recipe tastes more gourmet than you think.

The recipe serves four. I like to pair it with steamed green beans and roasted Yukon Gold potatoes.

Pretzel chicken tenders

Prep Time: 10 mins
Cook Time: 25 mins
Yields: 4 servings


  • 1 pound of chicken tenders
  • 5 tablespoons of brown mustard
  • 2 cups of pretzels, crushed


  1. Preheat the oven to 375 degrees.
  2. Lightly grease a baking sheet.
  3. Crush about two cups of pretzels. They can be ground in food processor or smashed in a bowl with the bottom of another bowl or a glass.
  4. Fill a small bowl with the mustard.
  5. Fill a small bowl with the mustard.
  6. Lightly coat each tender in mustard. Then coat each tender with pretzel bits. Place on baking sheet.
  7. Bake for 20-25 minutes.
Extra tip: I like to use pretzel sticks or large ones rather than the minis. They are easier to crush.

Carrie is the author of the Wise Taste food blog.

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