Pretzel Crusted Chicken Breast Tenders With Garlicky Dipping Sauce Recipe 465

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BAKED PRETZEL CRUSTED CHICKEN TENDERS



Baked Pretzel Crusted Chicken Tenders image

Juicy seasoned chicken strips with a pretzel crust - perfect for serving with your favorite dipping sauces for dinner or a tasty appetizer.

Provided by Tiffany

Categories     Appetizer

Time 30m

Number Of Ingredients 10

4 large boneless skinless chicken breasts (pounded to ½ inch thickness)
½ cup flour
½ teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
2 cups pretzels ((sticks or twists), crushed)
2 eggs
1 tablespoon water
sauce for dipping ((see note))

Steps:

  • Preheat oven to 400 degrees and grease a baking sheet.
  • Slice chicken into 1 1/2 inch strips. Place pretzels in a medium bowl. Whisk together eggs and water in a second bowl. In a third bowl stir together flour, chili powder, garlic powder, salt, and pepper.
  • Toss chicken strips in the flour mixture to coat, then dredge in the egg mixture being sure to coat all sides. Lastly, roll chicken pieces in the crushed pretzels and place in a single layer on the greased baking sheet.
  • Bake chicken for 15-20 minutes until cooked through and browned. Serve with your favorite dipping sauce.

Nutrition Facts : Calories 500 kcal, Carbohydrate 44 g, Protein 57 g, Fat 9 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 226 mg, Sodium 1095 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

PRETZEL CRUSTED CHICKEN BREAST TENDERS WITH GARLICKY DIPPING SAUCE RECIPE - (4.6/5)



Pretzel Crusted Chicken Breast Tenders with garlicky dipping sauce Recipe - (4.6/5) image

Provided by ruthguillo

Number Of Ingredients 16

5 tablespoons yellow cornmeal, divided
1/4 cup 1% low-fat milk
3 teaspoons Dijon mustard, divided
1 large egg, lightly beaten
1 cup finely crushed unsalted pretzel twists
3/4 teaspoon garlic powder, divided
1/2 teaspoon sugar
1/4 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
8 chicken breast tenders (about 1 1/4 pounds)
Cooking spray
2 teaspoons canola oil
1/4 cup canola mayonnaise
1/4 cup plain Greek yogurt
1 tablespoon chopped fresh chives
2 teaspoons fresh lemon juice

Steps:

  • 1. Preheat oven to 375 degrees. 2. Place 4 tablespoons cornmeal in a shallow dish. Combine milk, 2 teaspoons mustard, and egg in a separate shallow dish, stirring with a whisk. Combine pretzels, remaining 1 tablespoon cornmeal, 1/4 teaspoon garlic powder, sugar, 1/8 teaspoon salt, and pepper in a third shallow dish, stirring with a whisk. Lightly dredge chicken in cornmeal, dip in milk mixture, and dredge in pretzel mixture, pressing gently to coat chicken with cooking spray. 3. Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken; cook 3 minutes or until browned. Turn chicken over, and place pan in oven. Bake at 375 degrees for 7 minutes or until done. 4. While chicken cooks, combine mayonnaise, yogurt, chives, lemon juice, remaining 1 teaspoon mustard, remaining 1/2 teaspoon garlic powder, and remaining 1/8 teaspoon salt in a medium bowl, stirring with a whisk. Serve sauce with tenders.

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