Ingredients for Pretzel Crusted Chicken Tenders
- Fat Free Buttermilk
- Dijon Mustard
- 1 tablespoon rice vinegar
- 2 tablespoons orange marmalade
- Kosher Salt
- ½ teaspoon black pepper
- 1.5 lbs chicken tenders
- Pretzel Sticks
- 2 tablespoons melted butter, plus 1 tablespoon for drizzling
- 2 tablespoons Dijon mustard
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How to Make Pretzel Crusted Chicken Tenders
- Preheat oven to 400°F (200°C).
- In a large bowl, whisk together 1 cup buttermilk, 2 tablespoons Dijon mustard, 1 tablespoon rice vinegar, 2 tablespoons orange marmalade, 1 teaspoon salt, and ½ teaspoon black pepper.
- Add 1.5 lbs chicken tenders to the marinade, ensuring they are fully coated. Use tongs to turn.
- Refrigerate for 5-10 minutes.
- While the chicken marinates, crush 2 cups pretzel chips in a large zip-top bag using a rolling pin until finely crushed. Spread the crushed pretzels on a shallow dish.
- Remove chicken from the refrigerator.
- Lightly grease a baking sheet with nonstick cooking spray.
- Dip each chicken tender into the crushed pretzels, pressing gently to adhere.
- Place the pretzel-crusted chicken tenders onto the prepared baking sheet.
- Drizzle melted butter (2 tablespoons) over the chicken tenders.
- Bake on the center rack of the preheated oven for 12-15 minutes, or until the chicken is golden brown and cooked through. Internal temperature should reach 165°F (74°C).
- Drizzle with an additional 1 tablespoon of Dijon mustard before serving.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
25g
Fat
40g
Carbs
2g
