I made this twice. Both times, delicious.
Ingredients:
- 1 lb Boneless/Skinless Chicken Tenders
- a few pinches Salt & Pepper
- 1/2 cup Honey Mustard Dressing (I used Ken's Steakhouse)
- 1 1/3 cups Honey Mustard Pretzels (I used Snyder’s of Hanover Pretzel Pieces)
- Oil Cooking Spray to grease
Directions:
- On cutting board lay out chicken tenders and lightly season with salt and pepper. Transfer to large bowl, then pour over with honey mustard dressing. Cover and allow to marinate in refrigerator for at least 1 hour.
- Pre-heat oven to 350F. Fit wire rack to a baking sheet, then amply grease with cooking spray.
- In food processor pulse pretzels until they resemble breadcrumbs, scraping the sides with a spatula as needed – Some bigger chunks may remain, that’s okay! Spread out pretzel crumbs onto large plate.
- One chicken tender at a time, shake off excess dressing, then coat in pretzel crumbs before placing on greased wire rack.
- Bake for 30 – 35 minutes until chicken begins to brown/crisp, then immediately plate and serve, pairing with extra honey mustard dressing if desired.
Original Recipe
