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Recipe for Pretzel Crusted Chicken Tenders

User Rating 3 Star Rating (1 Review)


pretzel crusted chicken

Pretzel Crusted Chicken Tenders

Stephanie Gallagher
This recipe for pretzel crusted chicken tenders is as fun for kids to make as it is to eat. Salty, crunchy pretzels are paired with sweet orange marmalade and tangy mustard in this pretzel chicken recipe, which appeals to kids and adults alike.


  • 1/2 cup non-fat buttermilk
  • 2 Tbsp. Dijon mustard
  • 2 Tbsp. rice vinegar
  • 1 Tbsp. orange marmalade
  • 1/2 tsp. kosher salt
  • 1/2 tsp. pepper
  • 1 pound boneless skinless chicken tenders (or boneless, skinless chicken breasts, cut into 3-inch strips)
  • 3 cups pretzel sticks
  • 2 Tbsp. melted butter
  • mustard for drizzling


  1. Preheat oven to 400 degrees F.

  2. Whisk together the buttermilk, mustard, rice vinegar, orange marmalade, salt and pepper in a large plastic container.

  3. Add chicken tenders to the marinade, turning with tongs to coat well. Place in refrigerator for 5-10 minutes.

  4. Meanwhile, crush the pretzels in a VitaMix Blender (compare prices) or food processor.

  5. Remove chicken from refrigerator. Spray a baking sheet with nonstick spray. Make an assembly line by placing the chicken first, then the crushed pretzels, then the baking sheet. Dip each chicken tender in the crushed pretzels, turning to coat. Place on prepared baking sheet.

  6. Drizzle chicken tenders with melted butter.

  7. Bake on the center rack of the oven 12 to 15 minutes until chicken is golden brown and cooked through. Drizzle with mustard.

Click here for step-by-step instructions, including pictures, on how to make this pretzel-crusted chicken tenders recipe.

User Reviews

Reviews for this section have been closed.

 3 out of 5
First time, Member jookie1282

I tried a version at a restaurant a few years ago and it was delicious. I watched the video and used the recipe both. Very easy to assemble and make. It took a little longer than 15 minutes to cook. The only major problem with this recipe is adding the butter to the chicken before it goes into the oven. When it came out, it was all soggy and I could've spared the extra fat/calories. The next time I make this, I will more than likely drip off the excess buttermilk prior to putting on the pretzels and completely leave off the butter. I look forward to making these again.

1 out of 1 people found this helpful.

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