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Baked Hot Honey Mustard Pretzel Chicken Fingers Recipe

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4.4 from 73 reviews

These Baked Hot Honey Mustard Pretzel Chicken Fingers offer a crispy, flavorful twist on classic chicken tenders. Coated in a tangy honey mustard marinade and crusted with crushed salted pretzels, then baked to golden perfection, they are served with a spicy honey dipping sauce that adds a delicious kick. Perfect as a party appetizer or a satisfying main dish.

  • Total Time: 40 minutes
  • Yield: 6 servings

Ingredients

Chicken and Coating

  • 1/4 cup Dijon mustard
  • 1/4 cup plain yogurt, sour cream, or olive oil mayo
  • 2 tablespoons honey
  • 2 pounds boneless chicken tenders
  • 2 cups finely crushed salted pretzel twists
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon black pepper
  • Extra virgin olive oil for brushing

Spicy Honey Sauce

  • 1/4 cup honey
  • 3 tablespoons salted butter
  • 1 teaspoon cayenne pepper (adjust to taste)
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Kosher salt to taste

Optional

  • Ranch dressing for serving

Instructions

  1. Prepare the Honey Mustard Marinade: In a bowl, whisk together the Dijon mustard, plain yogurt (or sour cream or olive oil mayo), and honey until smooth. Add the boneless chicken tenders to the bowl and toss well to fully coat each piece in the marinade.
  2. Preheat and Prepare Baking Sheet: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
  3. Make the Pretzel Crumb Coating: In a medium-sized bowl, combine the finely crushed salted pretzel twists with garlic powder, onion powder, smoked paprika, and a pinch of black pepper. Stir the mixture to evenly distribute all seasonings.
  4. Coat the Chicken: Remove each piece of chicken from the honey mustard marinade, letting excess drip off. Dredge each tender through the pretzel crumb mixture, pressing gently to make sure the crumbs adhere well. Arrange the coated tenders on the prepared baking sheet, making sure they are not crowded. If necessary, use two baking sheets to avoid overcrowding.
  5. Brush with Olive Oil and Bake: Lightly brush or drizzle the coated chicken tenders with extra virgin olive oil to help them crisp up. Transfer to the preheated oven and bake for 15 to 20 minutes, or until the chicken is cooked through and the coating is golden brown and crispy.
  6. Prepare the Spicy Honey Sauce: While the chicken bakes, combine honey, salted butter, cayenne pepper, chili powder, smoked paprika, and a pinch of kosher salt in a small saucepan or microwave-safe dish. Heat gently until the butter is melted and the sauce is smooth. Adjust cayenne pepper to your preferred spice level.
  7. Serve: Once the chicken is done, serve the tenders topped with flaky salt and accompanied by the spicy honey sauce for dipping. A side of ranch dressing can also be served if desired. Enjoy this crispy, sweet, and spicy delight!

Notes

  • For extra crispiness, use crushed pretzels that are finely ground but not powdered.
  • Adjust the cayenne pepper in the spicy honey sauce to suit your preferred level of heat.
  • You can substitute plain yogurt with sour cream or olive oil mayo depending on your preference or dietary needs.
  • If using thicker chicken tenders, increase the baking time slightly to ensure they cook through.
  • Using parchment paper on the baking sheet helps prevent sticking and makes cleanup easier.
  • Make sure not to overcrowd the baking sheet to allow even crisping of the chicken fingers.
  • Leftovers can be stored in the fridge for up to 3 days and reheated in the oven for best texture.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/baked-hot-honey-mustard-pretzel-chicken-fingers-recipe/