Ingredients for Pretzel Crusted Chicken Tenders
- Boneless Skinless Chicken Breasts
- Dijon Mustard
- Orange Marmalade
- Rice Vinegar
- Salt And Pepper
- 1/2 cup buttermilk
- Pretzel Crumbs
- Vegetable Oil
- Butter
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How to Make Pretzel Crusted Chicken Tenders
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the marinade ingredients: 1/2 cup buttermilk, 1/4 cup olive oil, 2 tablespoons lemon juice, 1 teaspoon garlic powder, 1 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Add the chicken tenders to the marinade, ensuring they are fully coated. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
- Crush pretzels into coarse crumbs. You should aim for approximately 1 1/2 cups of crushed pretzels.
- Place crushed pretzels in a shallow dish.
- Remove chicken tenders from marinade, allowing excess to drip off. Dredge each tender in the pretzel crumbs, pressing gently to adhere.
- Place coated chicken tenders on the prepared baking sheet, leaving some space between each.
- Bake for 20-25 minutes, or until chicken is cooked through and pretzels are golden brown. Internal temperature should reach 165°F (74°C).
- Serve immediately with your favorite dipping sauce (ranch, honey mustard, BBQ are all great options).
Nutrition Information (Approximate per serving)
Sodium
98 g
Sugar
41g
Fat
31g
Carbs
42g
