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Hot Honey Pretzel Chicken Fingers - Crispy Baked Chicken Recipe

Hot Honey Pretzel Chicken Fingers

Baked pretzel-crusted chicken tenders that are impossibly crunchy and full of flavor. Drizzled with homemade jalapeño hot honey and served with a creamy, tangy house dipping sauce.
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Prep Time 15 minutes
Cook Time 36 minutes
Total Time 51 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds boneless, skinless chicken tenders
  • 0.5 teaspoon salt
  • 0.5 teaspoon black pepper
  • 2 cups mini pretzel twists crushed into fine crumbs
  • 1 teaspoon garlic powder
  • 2 eggs lightly beaten
  • avocado or olive oil spray
  • 0.5 cup honey for hot honey
  • 1 jalapeño pepper thinly sliced, seeds removed for milder heat
  • 0.5 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon yellow mustard
  • 1 tablespoon honey for house sauce
  • 1 tablespoon BBQ sauce your favorite

Equipment

  • Baking sheet
  • Wire rack
  • Food processor or zip-lock bag with rolling pin
  • 2 shallow bowls
  • Small saucepan
  • Fine mesh sieve
  • Tongs

Method
 

  1. Preheat your oven to 450°F. Line a baking sheet with foil and place a wire rack on top. Spray the rack generously with nonstick spray.
  2. Season the chicken tenders with salt and pepper on both sides. Place the mini pretzels in a food processor and pulse until you have mostly fine crumbs with just a few slightly larger pieces. Transfer to a shallow bowl and stir in the garlic powder.
  3. Beat the eggs in a separate shallow bowl. Dip each chicken tender in the egg to coat completely, then press into the pretzel crumbs, turning to coat all sides. Press gently so crumbs adhere. Place on the wire rack.
  4. Once all tenders are coated, spray them generously with avocado or olive oil spray. Bake for 24 minutes, then use tongs to carefully flip each tender. Spray the other side with oil and bake for another 10 to 12 minutes until golden brown and internal temperature reaches 165°F.
  5. While chicken bakes, make the hot honey. Remove seeds from jalapeño slices if desired for milder heat. Combine honey and sliced jalapeño in a small saucepan over medium-low heat. Heat until it just reaches a light simmer, turn off heat and let sit for 5 minutes. Strain through a fine mesh sieve to remove peppers and seeds.
  6. Make the house sauce by whisking together the mayonnaise, both mustards, honey, and BBQ sauce until smooth and creamy.
  7. Let chicken cool for 2 to 3 minutes after removing from oven. Drizzle with hot honey and serve alongside the house sauce for dipping.

Notes

A wire rack is essential for keeping chicken crispy all the way around. Spray coated tenders generously with oil before baking to mimic fried texture. Remove jalapeño seeds before simmering for milder heat. House sauce stores well in fridge for up to 5 days. No food processor? Place pretzels in a zip-lock bag and crush with a rolling pin. Can coat chicken up to 4 hours ahead and refrigerate until ready to bake.