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Crispy Bavarian Pretzel Chicken Tenders: Easy Kid-Approved Recipe

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These Bavarian Pretzel Chicken Tenders are a quick and easy weeknight dinner, featuring a salty, crunchy pretzel coating that gives way to tender, juicy chicken. Ready in under 30 minutes, they’re a kid-approved crowd-pleaser that brings comfort food to a new level.

Ingredients

Scale
  • 1.5 lbs (680g) chicken tenders, fresh or frozen and thawed
  • 4 cups (about 120g) salted pretzels, crushed
  • 1/2 cup (60g) all-purpose flour
  • 2 large eggs, at room temperature
  • 2 tablespoons (30ml) milk (dairy or plant-based)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • Cooking spray or oil (for baking)

Instructions

  1. Preheat your oven to 400°F (200°C). Place a wire rack on a baking sheet and spray it lightly with cooking spray.
  2. Crush the pretzels: Add 4 cups of salted pretzels to a food processor and pulse until you get a coarse, sandy texture with some small chunks remaining. Alternatively, place pretzels in a zip-top bag and crush with a rolling pin. Set aside in a shallow bowl.
  3. Set up your breading station: In the first shallow bowl, whisk together 1/2 cup all-purpose flour, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder. In the second bowl, whisk 2 large eggs with 2 tablespoons milk until smooth. In the third bowl, combine the crushed pretzels with 1 teaspoon smoked paprika. Arrange in order: flour, egg wash, pretzel coating.
  4. Prepare the chicken: Pat the chicken tenders dry with paper towels. If tenders are uneven in size, pound thicker ones to about 1/2-inch thickness.
  5. Coat the chicken: Working one tender at a time, dredge in the flour mixture, shaking off excess. Dip into the egg wash, letting excess drip off. Press firmly into the pretzel coating, covering all surfaces. Place on the prepared wire rack. Repeat with all tenders.
  6. Spray and bake: Lightly spray the tops of the coated tenders with cooking spray. Bake for 12-15 minutes, flipping halfway through, until internal temperature reaches 165°F (74°C) and coating is deep golden brown.
  7. Rest and serve: Let the tenders rest on the rack for 2-3 minutes before serving. Serve immediately with your favorite dipping sauce.

Notes

For best results, don’t overcrush the pretzels—aim for coarse sand with small chunks. Use a light hand with the egg wash to avoid soggy coating. Press the coating firmly onto the chicken. Leave space between tenders on the baking sheet to ensure crispiness. If making a big batch, keep cooked tenders warm in a 200°F (93°C) oven for up to 20 minutes.

Nutrition

Keywords: pretzel chicken tenders, baked chicken tenders, kid-friendly dinner, easy weeknight meal, Bavarian pretzel chicken

Find it online: https://willarecipes.com/crispy-bavarian-pretzel-chicken-tenders-easy-kid-approved-recipe/