Baked Pretzel-Crusted Chicken Tenders
Chicken strips are coated in seasoned flour, mustard egg whites, and crushed pretzels, then baked on a rack.
On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Tips for this recipe · Serving suggestions · Storage and make-ahead · Common questions
Why you’ll love this recipe
- The ingredient combination. Chicken breast, pretzels and all-purpose flour form the base of this recipe.
- A clear cooking sequence. The recipe card separates preparation, cooking, and finishing so you can work through one step at a time.
- A defined yield. The card makes 12 tenders. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.
Items needed
Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.
- Rimmed baking sheet
- Knife and cutting board
- Measuring cups and spoons
- Food thermometer
Ingredient notes
- Flour or baking mix. This recipe specifies all-purpose flour. Different flours and mixes absorb liquid differently; use a written substitution in the recipe notes when one is provided.
- Prepare before you start. Measure chicken breast, pretzels and all-purpose flour and follow any slicing, chopping, rinsing, or thawing directions in the ingredient list.
- Packaged ingredients. Check labels for your dietary needs and use the products named in the card when matching its nutrition estimates. A brand change can also change salt, sweetness, or thickness.
Baked Pretzel-Crusted Chicken Tenders
Ingredients
Equipment
Method
- Heat the oven to 450°F. Set a greased oven-safe rack over a lined baking sheet.
- Combine flour and seasonings in one dish, and egg whites with mustard in another. Put crushed pretzels in a third dish.
- Coat the chicken in flour, then egg whites, then pretzels. Arrange on the rack and mist lightly with cooking spray.
- Bake about 20 minutes, turning halfway through, until the thickest pieces reach 165°F.
Nutrition
Notes
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Let us know how it was!Tips for this recipe
- Prepare the measured ingredients before heating the pan or assembling the dish. Follow the written order so ingredients are ready when they are needed.
- When scaling the recipe, increase ingredients together but keep the same doneness checks. A larger batch does not necessarily cook in the same time.
Serving suggestions
Serve after the resting or finishing step. Pair with vegetables and a starch if desired, and count sides separately unless they are included in the ingredients.
Storage and make-ahead
Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.
Food-safety reference: USDA leftover-storage guidance.
Common questions
Should I weigh ingredients before or after cooking?
Use the stage written next to each ingredient. Raw, cooked, drained, and dry weights are different; keep that distinction when measuring a portion or using the nutrition estimate.
What are the calories and macros per serving?
One serving provides an estimated 161 calories, 19.6 g protein, 14 g total carbohydrate, 2.5 g fat and 0.7 g fiber. One serving is 1/12 of the finished recipe.
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