Pretzel Crusted Chicken Tenders
Juicy chicken tenders get a irresistible crunch from a seasoned pretzel coating. This easy, kid-friendly recipe comes together with simple pantry ingredients and bakes up crispy without deep-frying. Perfect for weeknights, meal prep, or a cozy weekend dinner.
Ingredients
- 1 lb boneless, skinless chicken tenders
- 1 cup crushed pretzels
- 1/2 cup bread crumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs, beaten
- 2 tablespoons milk or water
- Cooking spray or a light oil
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it for easy release after baking.
- If your chicken tenders are very thick, you can lightly flatten them to an even thickness with a quick gentle pound; this helps them cook evenly.
- Set up a coating station: place the beaten eggs with milk in a shallow dish. In a separate dish, mix the crushed pretzels, breadcrumbs, Parmesan, garlic powder, paprika, salt, and black pepper.
- Dip each chicken tender into the egg mixture, letting the excess drip off, then roll it in the pretzel-breadcrumb mixture. Press gently to ensure the crust adheres well all around.
- Place the coated tenders on the prepared baking sheet. Lightly spray or brush the tops with a bit of oil to help with browning.
- Bake for 12–15 minutes, flipping once halfway through, until the crust is golden and the chicken reaches an internal temperature of 165°F (74°C). If you like a crisper crust, switch to broil for 1–2 minutes at the end, watching carefully to avoid burning.
- Rest the tenders for a couple of minutes before serving. This helps the juices redistribute and keeps the crust intact when you bite into them.