Looking for a kid friendly meal that adults will love too? I made these Pretzel Mustard Chicken Tenders last week when Erin came over, and we loved them. Mustard is used to bind the pretzel crumbs to the chicken, so you don’t even need a dipping sauce!
I chose to use Dijon Mustard for this recipe because it is my favorite mustard, but you can use any type of ground mustard you like. I do not think that whole grain mustard would effectively bind the pretzel to the chicken, but any ground mustard varieties should work well.
Chicken tenders cook quickly, which means that this is an dinner that you can get to the table in just 30 minutes. This is a great meal to serve on a busy weeknight; just add a side of veggies and dinner is ready.
Total time: 30 minutes
You will need:
2 cups of Mini Pretzels
1 pound Chicken Tenders
1/2 cup Mustard (I used Dijon)
2 tablespoons Butter
Heat the oven to 350 degrees.
Pour the pretzels into a blender, and blend on the chop setting until the pretzels are reduced to crumbs. Then pour into a shallow bowl.
Pour the mustard into another bowl.
Melt 1/2 tablespoon of butter in a skillet over medium heat.
Dunk individual pieces of chicken in the pretzel crumbs, then dunk in the mustard. Use your hands to spread the mustard over the chicken, hopefully without wiping the pretzel crumbs off. Then dunk the chicken in the pretzel again, pressing the pretzel into the mustard so it sticks.
Place the chicken in the buttered skillet. Cook for 3-4 minutes, until golden brown, and then flip to brown the other side.
Once both sides of the chicken have browned, place the chicken on a baking sheet and bake for 15 minutes, or until the center is no longer pink. Serve immediately.
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