Chicken tenders are coated in a mixture of pretzel crumbs, milk and mayonnaise and then baked in the oven. Serve with an easy homemade honey mustard sauce for kids, snacks, an appetizer or game night.
Pulse until it forms a flour-like consistency with smaller crumbs.
Add pretzels to a large bowl. In a separate bowl, mix together mayonnaise and milk. Shake off excess.Dip chicken tenders one at a time. First in the milk mixture, then in the ground pretzels and coat on all sides.
Place chicken in a single layer on a baking rack. Lightly coat the outsides of the strips with cooking spray.Bake 18-23 minutes or until chicken is fully cooked and reaches 165°F as an internal temperature when poked with a thermometer.
While chicken is cooking make the dipping sauce: combine honey mustard, whole grain mustard, mayonnaise, and apple cider vinegar in a bowl.
Add chicken strips and dipping sauce to a serving plate and enjoy!
Recipe Notes:
Leftover chicken tenders can be stored in the fridge in an airtight container. Reheat them back in the oven or use an air fryer to get maximum crispiness. Heating in the microwave will create a soggy texture.
Shake off excess pretzel crumbs before adding to the baking rack, otherwise, they can have too much flour.
Spray the tops of the chicken strips before baking. This helps to make them crispier.
These strips definitely need a dipping sauce! Make your own pretzel dipping sauce or use honey mustard, barbecue sauce, hot sauce or other favorites.