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–+ servings
Pretzel Chicken Fingers with Spicy Honey Mustard Sauce.

Crispy Pretzel Chicken Fingers with Spicy Honey Mustard Sauce

These Pretzel Chicken Fingers with Spicy Honey Mustard Sauce are a delightful blend of crunchy coating and tender chicken, perfect for quick dinners or game-day feasts.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 fingers
Course: Appetizers
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Fingers
  • 2 cups Salted Pretzel Twists Can substitute with gluten-free pretzels
  • 1 teaspoon Onion Powder
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Smoked Paprika Regular paprika can be used
  • to taste Salt and Black Pepper Adjust based on taste
  • 1 cup Flour Gluten-free flour can be used
  • 1 large Egg A flax egg can be used for vegan option
  • 1 pound Boneless Chicken Tenders Chicken breasts can also work
  • 2 tablespoons Extra Virgin Olive Oil Any neutral oil is an alternative
For the Spicy Honey Mustard Sauce
  • 1 tablespoon Salted Butter Olive oil can be used for dairy-free option
  • 1 tablespoon All-Purpose Flour Cornstarch can be used for gluten-free option
  • 1 cup Hard Cider or Apple Cider Whole milk can be used as an alternative
  • 1 cup Shredded Cheddar Cheese Monterey Jack can be used
  • 2 tablespoons Dijon Mustard Yellow mustard can be substituted
  • 2 tablespoons Honey Maple syrup can replace for vegan version
  • 1/2 teaspoon Cayenne Pepper Adjust or leave out for milder option

Equipment

  • Baking Sheet
  • Parchment paper
  • Shallow Bowl
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a shallow bowl, mix crushed salted pretzel twists, garlic powder, onion powder, smoked paprika, salt, black pepper, and flour.
  3. In a separate bowl, beat the large egg until yolk and whites are combined.
  4. Dip boneless chicken tenders into the egg wash, then dredge in the pretzel mixture, pressing to adhere.
  5. Place the coated chicken fingers on the lined baking sheet and drizzle with olive oil.
  6. Bake for 20-25 minutes until golden brown, flipping halfway through for even cooking.
  7. In a saucepan, melt salted butter over medium heat, add flour to create a roux and then gradually stir in cider until thickened.
  8. Add shredded cheddar cheese, Dijon mustard, honey, and cayenne pepper, stirring until creamy and well combined.
  9. Let chicken fingers cool slightly before serving with the creamy spicy honey mustard sauce.

Nutrition

Serving: 3fingersCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 600mgPotassium: 400mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 1.5mg

Notes

For best results, ensure each chicken piece is fully coated and use freshly grated cheese for the sauce.

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