Pretzel Chicken

posted by 4 years ago


1/4 c. Hellman’s light mayonnaise

1/4 c. Di Lusso- Dijon Mustard

1 1/4 lbs. chicken tenders

3 c. Snyder's of Hanover gluten free pretzels, crushed

Dipping Sauce Ingredients

3 Tbs. Hellman’s light mayonnaise

2 Tbs. whole grain mustard

2 Tbs. honey

1 Tbs. Di Lusso- Dijon Mustard

1 tsp. fresh lemon juice


For chicken, whisk together the mayonnaise and mustard in a small bowl. Place the chicken tenders in a shallow dish and pour the mixture over them, turning them to coat. Let the tenders sit for 15 minutes. Put the pretzels in a gallon-size ziplock freezer bag. Crush them with a rolling pin until there’s a mix of coarse crumbs and pea-sized chunks. Transfer roughly two-thirds of the pieces to a shallow dish. Preheat oven to 425°F. Line a large baking sheet with aluminum foil and spray it lightly with cooking spray. Dredge the tenders in the pretzel crumbs. Add some of the reserved pieces to the dish of crumbs after every 3 to 4 tenders to keep the coating crunchy. Arrange the tenders on the baking sheet and spray them lightly with cooking spray. Bake until they are just cooked through, about 18 minutes. Whisk together all of the dipping sauce ingredients in a small bowl until well blended. (Serves: 6)

tags:  pretzel chicken, chicken, pretzels, sauces, for children
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