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Pretzel Chicken Fingers with Honey Mustard Cheese Sauce Recipe

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4.4 from 2 reviews

Deliciously crispy Pretzel Chicken Fingers baked to golden perfection and served with a rich, tangy Honey Mustard Cheese Sauce. This recipe combines the crunchy texture of crushed salted pretzels with flavorful spices and a creamy cheese dip, making it a perfect crowd-pleasing appetizer or main dish.

Ingredients

For the Pretzel Chicken Fingers

  • 3 cups finely crushed salted pretzel twists
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper, to taste
  • 2 tablespoons flour or gluten-free flour
  • 1 large egg, beaten
  • 2 pounds boneless chicken tenders
  • 2 tablespoons extra virgin olive oil

For the Honey Mustard Cheese Sauce

  • 3 tablespoons salted butter
  • 3 tablespoons all-purpose flour
  • 1 cup hard cider or apple cider (milk can be substituted)
  • 1 1/2 cups shredded cheddar or Monterey Jack cheese
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey
  • 1/2 teaspoon cayenne pepper

Instructions

  1. Preheat and Prepare Baking Sheet: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
  2. Mix Coating Ingredients: In a shallow bowl, combine the crushed pretzel crumbs, garlic powder, onion powder, smoked paprika, salt, black pepper, and flour. Mix well to evenly distribute the spices.
  3. Coat the Chicken: In a separate bowl, beat the egg. Add the chicken tenders to the egg and toss until fully coated. Then dredge each chicken tender through the pretzel crumb mixture, pressing gently to ensure an even and full coating.
  4. Bake the Chicken: Place the coated chicken tenders on the prepared baking sheet. Drizzle the olive oil over the chicken pieces to help crisp the coating. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the coating is golden and crisp.
  5. Prepare the Cheese Sauce: While the chicken bakes, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for about 1 minute over medium-low heat to create a roux. Gradually whisk in the hard cider (or apple cider/milk), stirring continuously until smooth. Add the shredded cheese and stir until fully melted and smooth. Finally, whisk in the Dijon mustard, honey, and cayenne pepper, blending all flavors.
  6. Serve: Remove the chicken fingers from the oven and serve hot with generous amounts of the warm honey mustard cheese sauce for dipping.

Notes

  • You can substitute gluten-free flour to make the recipe gluten-free, but ensure your pretzels are also gluten-free.
  • For a milder sauce, reduce or omit cayenne pepper.
  • Use milk instead of cider in the sauce for a less tangy flavor.
  • Ensure the chicken tenders are patted dry before coating for better crunch.
  • Leftover sauce can be refrigerated and gently reheated before serving.

Find it online: https://cozyplatter.com/pretzel-chicken-fingers-with-honey-mustard-cheese-sauce-recipe/