Pretzel Chicken Fingers with Spicy Honey Mustard Sauce
Delicious Pretzel Chicken Fingers served with a creamy Spicy Honey Mustard Sauce, perfect for dipping.
Equipment
- oven
- baking sheet
- parchment paper
- Saucepan
- shallow bowl
Ingredients
Chicken and Coating
- 3 cups finely crushed salted pretzel twists
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- salt and black pepper
- 2 tablespoons flour or gluten-free flour
- 1 large egg, beaten
- 2 pounds boneless chicken tenders
- 2 tablespoons extra virgin olive oil
Cheese Sauce
- 3 tablespoons salted butter
- 3 tablespoons all-purpose flour
- 1 cup hard cider or apple cider (whole milk is good too)
- 1 ½ cups shredded cheddar or Monterey jack cheese
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- ½ teaspoon cayenne pepper
Instructions
Cooking Instructions
- Preheat the oven to 425° F. Line a baking sheet with parchment paper.
- In a shallow bowl, mix the pretzel crumbs, garlic powder, onion powder, paprika, pepper, and flour. In a separate bowl, beat the egg, add the chicken, and toss well to coat.
- Dredge the chicken through the crumbs, covering fully. Place on the prepared baking sheet. Drizzle with olive oil. Bake for 20-25 minutes, until crisp all around.
- Meanwhile, make the cheese sauce. In a saucepan, melt the butter over medium heat. Whisk in the flour. Reduce the heat to medium-low and cook for 1 minute. Gradually whisk in the cider and cheese until the sauce is smooth. Stir in the dijon, honey, and cayenne.
- Serve the chicken with lots of warm cheese sauce for dipping.
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
Serving: 1pieceCalories: 421kcal
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