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Spicy Honey Mustard Pretzel Chicken Fingers

Spicy Honey Mustard Pretzel Chicken Fingers

The ultimate comfort food, Spicy Honey Mustard Pretzel Chicken Fingers are crispy, juicy, and bursting with flavor. This easy weeknight dinner will satisfy your cravings and leave you wanting more. Perfect for gatherings or a cozy night in!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1/4 cup Dijon Mustard
  • 1/4 cup Plain Yogurt
  • 2 tablespoons Honey
  • 2 pounds Boneless Chicken Tenders
  • 2 cups Finely Crushed Salted Pretzel Twists
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1/2 teaspoon Smoked Paprika
  • 1 teaspoon Black Pepper
  • Extra Virgin Olive Oil for brushing
  • Ranch Dressing for serving (optional)
  • 1/4 cup Honey
  • 3 tablespoons Salted Butter
  • 1 teaspoon Cayenne Pepper using more or less to your taste
  • 1/2 teaspoon Chili Powder
  • 1/2 teaspoon Smoked Paprika
  • Kosher Salt

Equipment

  • Whisk
  • Wooden Spoon
  • Frying Pan
  • Baking Sheet
  • Oven

Method
 

  1. In a bowl, whisk together the dijon mustard, plain yogurt, and honey. Add the chicken and toss well to coat.
  2. Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
  3. Add the pretzel crumbs, garlic powder, onion powder, smoked paprika, and a pinch of pepper to a medium-sized bowl. Stir to combine.
  4. Remove each piece of chicken from the honey mustard, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan; if necessary, use two baking sheets. Lightly brush/drizzle the chicken with olive oil. Transfer to the oven and bake for 15 to 20 minutes or until the chicken is cooked through.
  5. Meanwhile, make the spicy honey sauce. Melt together the honey, butter, cayenne, chili powder, smoked paprika, and a pinch of salt.
  6. Serve the chicken topped with flaky salt and spicy honey sauce for dipping. I'd add a side of ranch dressing too. Enjoy!

Notes

To store leftovers, place them in an airtight container in the refrigerator and consume within three days. You can also freeze them for up to two months. When you're ready to eat, reheat in the oven for the best results.