Pretzel Crusted Chicken Tenders
If you’re searching for a delightful twist on the classic chicken tender, look no further than these scrumptious Pretzel Crusted Chicken Tenders. Crispy, golden-brown, and packed with flavor, this dish is perfect for a quick weeknight dinner or a crowd-pleasing appetizer. The pretzel crust adds a delightful crunch that pairs beautifully with the tender chicken inside. Serve with your favorite dipping sauces, and watch them disappear!
What Makes This Recipe Special
What truly sets these Pretzel Crusted Chicken Tenders apart is the unique combination of textures and flavors. The salty, crunchy pretzel coating contrasts wonderfully with the juicy chicken, creating an irresistible bite. The blend of dried herbs and spices in the flour mixture ensures that each tender is bursting with flavor. Plus, they are easy to make and can be customized to suit your taste!
What You’ll Need
- Vegetable oil – for frying
- 1 cup all-purpose flour – the base for our seasoned coating
- 1 teaspoon dried parsley – adds a touch of herbaceous flavor
- 1 teaspoon ground paprika – brings a mild warmth and color
- 1 teaspoon garlic powder – for that aromatic punch
- 1 teaspoon onion powder – enhances the overall flavor
- 1 teaspoon kosher salt – to season the flour
- 1 teaspoon ground black pepper – for a bit of heat
- 2 large eggs – helps the coating adhere
- ½ cup milk – adds moisture
- 2 cups crushed pretzels – the star of the show!
- 1 pound chicken tenderloins – the main protein
- Dipping sauces – mustard, ketchup, or your favorite
- Chopped fresh parsley – for garnish
Tools & Equipment Needed
- Large mixing bowls – for combining ingredients
- Whisk – to mix eggs and milk
- Frying pan or deep fryer – for frying the tenders
- Slotted spoon – for removing the chicken from oil
- Paper towels – for draining excess oil
- Meat thermometer – to ensure chicken is cooked through
Pretzel Crusted Chicken Tenders: From Prep to Plate
Step 1: Prepare the Breading Station
Begin by setting up your breading station. In one bowl, whisk together the flour, dried parsley, paprika, garlic powder, onion powder, kosher salt, and black pepper. In another bowl, beat the eggs and mix in the milk until smooth. Finally, place the crushed pretzels in a third bowl.
Step 2: Coat the Chicken
Take a chicken tenderloin and first dip it into the flour mixture, ensuring it’s fully coated. Shake off any excess flour. Next, dip it into the egg mixture, allowing the excess to drip off. Finally, press the chicken into the crushed pretzels, making sure to cover it well for that perfect crunch. Repeat this process with all the chicken tenderloins.
Step 3: Heat the Oil
In a large frying pan, heat about ½ inch of vegetable oil over medium heat. You can test if the oil is ready by dropping in a small piece of bread; if it sizzles, the oil is hot enough.
Step 4: Fry the Chicken Tenders
Carefully place the coated chicken tenders in the hot oil, making sure not to overcrowd the pan. Fry for about 3-4 minutes on each side, or until golden brown and cooked through. Use a meat thermometer to check that the internal temperature reaches 165°F.
Step 5: Drain and Serve
Once cooked, remove the chicken tenders from the oil using a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Garnish with chopped fresh parsley and serve with mustard, ketchup, or your favorite dipping sauce.
Seasonal Adaptations
- In the fall, add pumpkin spice to the flour mixture for a seasonal twist.
- During summer, pair these tenders with a refreshing avocado dip.
- In winter, serve with a warm cheese sauce for a cozy meal.
- For spring, try a citrusy dipping sauce that complements the salty pretzel crust.
What Could Go Wrong
- Overcrowding the pan can cause the temperature of the oil to drop, resulting in soggy tenders.
- Not allowing the oil to heat sufficiently can lead to greasy chicken instead of a crispy coating.
- Using stale pretzels might result in a less crunchy texture.
- Skipping the drying step after frying can lead to excess oil on the tenders.
Leftovers & Meal Prep
You can store any leftover Pretzel Crusted Chicken Tenders in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a preheated oven at 375°F until heated through. This will help maintain their crispiness. For meal prep, these tenders can be made ahead of time and frozen. Just make sure to separate layers with parchment paper to avoid sticking.
Handy Q&A
Can I bake these chicken tenders instead of frying them?
Yes! For a healthier option, you can bake them. Preheat your oven to 400°F and place the coated chicken tenders on a baking sheet lined with parchment paper. Spray them lightly with cooking spray and bake for about 20-25 minutes, flipping halfway through.
What if I don’t have crushed pretzels?
You can substitute crushed pretzels with crushed cornflakes, panko breadcrumbs, or even crushed potato chips for a different flavor and texture.
How can I make these tenders gluten-free?
To make gluten-free Pretzel Crusted Chicken Tenders, use gluten-free pretzels and substitute the all-purpose flour with a gluten-free flour blend.
What dipping sauces pair well with these chicken tenders?
Mustard and ketchup are classic choices, but you can also try ranch dressing, honey mustard, or a spicy aioli for a gourmet touch.
Explore More
- Nashville Hot Honey Chicken Tenders – for a spicy twist on your chicken tender experience.
- Caramel Drizzle Cheesecake Bars With Pretzel Crust – if you love the pretzel flavor, try this dessert!
Final Bite
These Pretzel Crusted Chicken Tenders are an absolute game-changer. With their crispy pretzel coating and juicy chicken, they are bound to become a family favorite! Whether you’re serving them for dinner or as a party appetizer, they promise to impress. The combination of flavors is unmatched, and the ease of preparation makes them a go-to recipe for any occasion. So gather your ingredients and get ready to enjoy a crunchy, flavorful treat that will leave everyone asking for seconds!
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Pretzel Crusted Chicken Tenders
Ingredients
Equipment
Method
- Begin by setting up your breading station. In one bowl, whisk together the flour, dried parsley, paprika, garlic powder, onion powder, kosher salt, and black pepper. In another bowl, beat the eggs and mix in the milk until smooth. Finally, place the crushed pretzels in a third bowl.
- Take a chicken tenderloin and first dip it into the flour mixture, ensuring it’s fully coated. Shake off any excess flour. Next, dip it into the egg mixture, allowing the excess to drip off. Finally, press the chicken into the crushed pretzels, making sure to cover it well for that perfect crunch. Repeat this process with all the chicken tenderloins.
- In a large frying pan, heat about ½ inch of vegetable oil over medium heat. You can test if the oil is ready by dropping in a small piece of bread; if it sizzles, the oil is hot enough.
- Carefully place the coated chicken tenders in the hot oil, making sure not to overcrowd the pan. Fry for about 3-4 minutes on each side, or until golden brown and cooked through. Use a meat thermometer to check that the internal temperature reaches 165°F.
- Once cooked, remove the chicken tenders from the oil using a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Garnish with chopped fresh parsley and serve with mustard, ketchup, or your favorite dipping sauce.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To maintain crispiness, reheat in a preheated oven at 375°F.
- For meal prep, these can be made ahead and frozen, separating layers with parchment paper.
