Honey Mustard Chicken Tenders





  • 2 T olive oil or non stick cooking spray
  • 3 cps. salted pretzels
  • 1 1/4 Lbs. uncooked chicken tenders
  • 3 large eggs
  • 3 T honey mustard, plus more for serving
  • 1 cp. all-purpose flour


  1. Preheat the oven to 475°F with the rack in the lower third of the oven. Line a baking sheet with foil and brush it with the olive oil or spray with non stick cooking spray.
  2. Place the pretzels in a resealable plastic bag, and using a rolling pin, crush them until they’re finely ground. Transfer the pretzels to a wide, shallow bowl.
  3. In a separate wide, shallow bowl, whisk together the eggs with the honey mustard.
  4. Place the flour in a third wide, shallow bowl.
  5. Coat each chicken tender in flour and shake off any excess then dip into the eggs.
  6. Transfer chicken tender to pretzel bowl and press the pretzels into the chicken making sure it is covered.
  7. Place the tender on the prepared baking sheet.
  8. Repeat the breading process with the remaining tenders, arranging them in a single layer about 2 inches apart.
  9. Bake the tenders, turning them over once, until they’re golden brown, about 20 minutes total.
  10. Remove the tenders from the oven, season them with salt (optional) and serve immediately with additional honey mustard for dipping.

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