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Quick Bavarian Pretzel Chicken Tenders: Easy 4-Ingredient Recipe

Bavarian Pretzel Chicken Tenders - featured image
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These Quick Bavarian Pretzel Chicken Tenders are a fast, easy weeknight dinner with a salty, crunchy pretzel coating. Baked in under 30 minutes with just four main ingredients, they are a crowd-pleasing, healthier alternative to fried chicken tenders.

Ingredients

Scale
  • 1 pound (450g) chicken tenders (or boneless, skinless chicken breasts, sliced into strips)
  • 4 cups (120g) hard pretzels (salted twists or rods), crushed into coarse crumbs
  • 2 large eggs, at room temperature
  • 2 tablespoons (30ml) Dijon mustard
  • Cooking spray or oil (for baking)
  • Salt and freshly ground black pepper, to taste
  • Optional: garlic powder, dried parsley

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil. If using a wire rack, place it on the baking sheet and lightly spray with cooking oil.
  2. Crush the pretzels: In a food processor, pulse the pretzels until you have a coarse crumb (some smaller pieces, some slightly larger). Alternatively, place pretzels in a zip-top bag and crush with a rolling pin. Transfer crumbs to a shallow bowl.
  3. Prepare the egg wash: In a separate shallow bowl, whisk together the eggs and Dijon mustard until completely smooth and slightly frothy.
  4. Prepare the chicken: If using whole chicken breasts, slice into strips about 1 inch thick and 3-4 inches long. Pat the chicken tenders dry with paper towels. Season lightly with salt and pepper on both sides.
  5. Set up your dredging station: Arrange bowls in this order: chicken, egg wash, pretzel crumbs, baking sheet.
  6. Coat the chicken: Dip one chicken tender into the egg wash, letting excess drip off. Then place it into the pretzel crumbs and press firmly on all sides to coat evenly. Place on the prepared baking sheet. Repeat with remaining chicken.
  7. Spray the coated tenders lightly with cooking spray (a light mist from about 8 inches away).
  8. Bake for 12-15 minutes, flipping halfway through if not using a wire rack, until golden brown and internal temperature reaches 165°F (74°C).
  9. Let the tenders rest on the baking sheet for 2-3 minutes before serving. Serve immediately while hot and crispy.

Notes

For best results, pat chicken very dry and press pretzel crumbs firmly. Do not overcrowd the baking sheet. For extra crispiness, use a wire rack. Leftovers can be stored in the refrigerator for up to 3 days; reheat in the oven or air fryer.

Nutrition

Keywords: pretzel chicken tenders, baked chicken tenders, easy weeknight dinner, 4-ingredient recipe, Bavarian recipe, crunchy chicken, healthy chicken tenders

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