I’m always craving the crispiest chicken fingers I can get, and I think I’ve finally found the ultimate combination. Coating chicken tenders in a breading made with pretzels and savory seasonings, then deep frying them to crispy perfection…every bite is amazingly crunchy! My kids are as obsessed with these as I am, so I know I’ve done something right here.
What’s in this Pretzel Crusted Chicken Tenders Recipe?
Chicken Tenders: Use chicken tenderloins for this recipe. In a pinch, slice up boneless chicken breast into thin strips. Pretzels: Use any standard bag of crunchy snack pretzels (sticks or twists are both fine), crushed up into very small pieces. Flour: Use all-purpose flour to help coat the chicken. Egg: Eggs are part of the dredging process, to help the pretzels stick to the chicken. Milk: Helps the coating stick, and adds more moisture into the chicken. Seasonings: Dried parsley, paprika, garlic powder, onion powder, and salt & pepper season the breading. Oil: Vegetable oil or canola oil both work great for frying.
Variations to Try
To add some heat to the pretzel chicken breading, mix in some cayenne pepper to the flour with the other spices. I’ve also had success with adding buffalo sauce after frying the pretzel coated tenders to give them a spicy finish!
How to Store and Reheat
Store pretzel crusted chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for about 10-15 minutes, or until warmed all the way through.
How to Freeze
Store pretzel chicken in resealable bags in the freezer for up to 3 months. Defrost in the fridge overnight before reheating.
Notes and Tips
I recommend using a deep-set skillet/pan or Dutch oven for frying. To crush up the pretzels for the breading, I find it easiest to place them in a resealable bag and use a rolling pin to firmly roll back and forth. My kids love helping with this step! If you don’t want to fry them, bake pretzel crusted chicken in the oven at 350°F for 15 minutes.
How to Make Pretzel Crusted Chicken Step by Step
Heat the Oil: Pour 2 inches of vegetable oil in a deep skillet, and heat over low-medium until it reaches 265°F. Let it come to temperature while preparing the chicken. Mix Seasoned Flour: In a shallow bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of dried parsley, 1 teaspoon of paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, ½ teaspoon of salt, and ½ teaspoon of ground black pepper. Prep Dredging Station: In another shallow bowl, whisk together 2 eggs and ¼ cup of milk. To a third shallow bowl, add 2 cups of crushed pretzels. Coat in Flour: Prep 1¼ pounds of chicken tenderloins, and then dredge one piece at a time. Fully coat the chicken tender in the seasoned flour mixture; Dip in Egg: Next, dip the chicken in the egg mixture; Coat in Pretzels: And finally, coat the chicken in the pretzel breading. Press the coating onto the chicken so that it really sticks. Fry the Chicken: Working with 2-3 chicken tenders at a time, fry them in the heated oil for 2-3 minutes per side, then place on a cooling rack to keep them crispy.
