Instead of serving the honey mustard as a side, these chicken fingers are dipped in a tasty honey mustard dressing and then coated in crushed pretzels and panko breadcrumbs.
Though I suggest whipping up a quick honey mustard dressing, you can use store-bought dressing so long as it is creamy. A vinaigrette-style honey mustard dressing won’t allow the breading to adhere to the chicken. You also can skip the dressing and use a combination of half honey and half mustard.
Seasoning the chicken tenders with garlic salt and black pepper before dipping them in the dressing ensures they’ll be well-seasoned and flavorful. I also add a little garlic salt and black pepper to the pretzel coating for added flavor.
Though the combination of flavors and textures is delicious right after the chicken fingers come out of the oven, these do not reheat well, so prepare only as many as you need for one meal.
PRETZEL AND HONEY MUSTARD CHICKEN TENDERS
- 1½ pounds chicken tenders
- ½ cup mayonnaise
- 2 tablespoons mustard (Dijon, yellow or spicy brown)
- 2 tablespoons honey
- 2 teaspoons apple cider vinegar
- Garlic salt and freshly ground black pepper
- 1 cup finely crushed pretzels (Rold Gold Pretzels were used for testing purposes)
- ½ cup panko breadcrumbs
- Nonstick cooking spray
Heat oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
Combine the mayonnaise, mustard, honey and vinegar in a shallow baking dish or pie plate. Combine the crushed pretzels, panko, garlic salt and pepper in another shallow baking dish. Season the chicken tenders with the garlic salt and black pepper and dip them into the honey mustard mixture, coating well, and then into the pretzel mixture, coating evenly.
Place onto the baking sheet. Spray with nonstick cooking spray.
Bake for 10 minutes. Remove from oven, turn chicken tenders over and then spray again with nonstick cooking spray.
Return to oven and bake for 5-10 minutes, until done.
Makes 4 servings.