Baked Pretzel Pecan Coated Chicken Tenders can be served as a main course or an appetizer. They're moist and meaty, and their crunchy coating is like a party for your mouth!
Check out some of the other delicious finger-licking-good chicken recipes I have on my site: Buffalo Ranch Chicken Legs, Kaarage (Japanese fried chicken nuggets), and Waffle Batter Fried Chicken Tenders.
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The ingredients list:
*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.
- chicken breasts (trimmed into strips) or chicken tenders
- pretzels
- pecans
- honey
- Dijon mustard
- white wine (optional)
- salt and pepper
Kitchen tools and equipment needed:
- gallon-sized zip bag
- food processor (optional, for processing the pretzels and pecans)
- meat mallet, or rolling pin (optional, for crushing the pretzels and pecans)
- measuring cups and spoons
- mixing bowls
- baking sheet fitted with a rack
- parchment paper or aluminum foil (optional for lining the baking sheet)
- tongs
- instant-read meat thermometer
How this recipe came to be:
Wondering what to do with all the crumbs and broken pretzel pieces at the bottom of the bag? Or, do you have party pretzel leftovers that you don't want to put back in the pantry?
Making these Baked Pretzel Pecan Coated Chicken Tenders is a tasty solution to either of those problems and will also turn simple crumbs into something spectacular!
That's what I did, and now you can too!!
Why this recipe works:
One of the things that make these Baked Pretzel Pecan Chicken Tenders so moist and flavorful is marinade of Dijon mustard, honey, and white wine the chicken bathes in before it's tossed and coated with the pretzel and pecan crumbs.
If you're in a hurry, it may seem like a step you'd like to skip, but I urge you to take the extra time (30 minutes to be exact) to let the chicken soak in all the sticky, sweet goodness. Trust me, you'll be happy you did.
The easy step-by-step photo instructions:
- Pulse pretzels and pecans together in a food processor to form coarse crumbs.
- Transfer the crumbs into a zip top bag and set aside.
- Place the chicken tenders in a large bowl.
- Pour the marinade (Dijon mustard, honey and white wine) over the chicken.
- Mix well, and allow the chicken to marinate for 30 minutes.
- Add salt and pepper to the chicken and use tongs to add the marinated chicken into the bag with the pretzel pecan crumbs.
- Close the bag and toss to coat the tenders evenly.
- Line a baking sheet with a baking rack and lay the coated chicken tenders in a single layer.
- Bake the tenders in a preheated 350 degree F (175 degree C) oven.
- Serve with honey mustard dipping sauce.
Additional fun snacking foods:
- Roasted Herb and Orange Spiced Nuts
- Cinnamon Sugar Pretzel Sticks
- Everything Bagel Chips
- Sriracha Firecracker Snack Crackers
- Bacon and Cashew Caramel Corn
When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did.
Search engines such as Google appreciate comments and ratings and, in turn, will show my recipes to more people. Please look for the pink star rating box within the printable recipe card. Thank you!!
Printable Recipe Card
Baked Pretzel Pecan Coated Chicken Tenders
Ingredients
For the chicken tenders
- 2 pounds chicken tenders
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 tablespoon white wine
- 3 cups pretzel twists
- 1 cup pecan halves
- ½ teaspoon salt
- ½ teaspoon pepper
For the dipping sauce
- ½ cup mayonnaise
- 1½ tablespoons Dijon mustard
- 1½ tablespoons honey
Instructions
- Place the chicken tenders in a large bowl.
- In a small bowl, mix together 2 tablespoons Dijon, 2 tablespoons honey, and the white wine.
- Pour the mustard mixture over the chicken tenders and allow to marinate for 30 minutes.
- Meanwhile, add the pretzels and pecans to the food processor and pulse until coarse crumbs form.
- Preheat oven to 350 degrees F (175 degrees C).
- Pour the crumbs into a large zip top bag along with the salt and pepper. Close the bag and shake well.
- Add the marinated chicken tenders to the bag with the crumbs, close and shake to coat the chicken with the crumbs.
- Add a baking rack into a baking sheet.
- Lay the coated chicken tenders in an even layer on the baking rack that has been sprayed with cooking spary.
- Bake in a preheated oven for 30-35 minutes.
- While the chicken bakes, mix together the dipping sauce ingredients and serve with the cooked pretzel pecan chicken tenders.
Notes
Nutrition
I sincerely hope you'll enjoy making (and eating these tasty, crunchy pretzel coated chicken tenders as much as I've enjoyed bringing them to you.
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
Barbara A. Uhler says
Anxious to try but I need to know, what can I use instead of the wine?
Please tell me something else can be used. The recipe sounds great.
Thank you so very much. Barbara
Renée says
Hi, Barbara!
How about a little apple cider vinegar or even lemon juice?
The wine is used for the acidity but the vinegar or lemon juice will have the same effect.
I hope this helps. Enjoy the recipe. 🙂
Take good care,
Renee
Angie | Big Bear's Wife says
I love chicken that's baked like this! I had a fried in college that use to bake chicken kind of like this and this just brought back so many awesome memories! I love the pretzels in there! (in there, on there)
Lauren @ Hall Nesting says
Pretzel chicken tenders are my favorite! I've never added pecans though!
Isabelle @ Crumb says
I love this idea.... I don't think I'd even need a dipping sauce for these, because the whole pretzel and pecan combo sounds like it would be flavourful enough on its own. These are totally going on the menu next week!
Kimberly @ The Daring Gourmet says
YUM, this sounds like such a great ingredient combo!
carrie @ frugal foodie mama says
I just love the pretzel coating on these chicken tenders! Such a tasty change from the usual breading on chicken tenders. 🙂
Kim Beaulieu says
I wish I was noshing on this right this very minute. I bet the flavour is out of this world.
Erin @ Dinners, Dishes, and Desserts says
My family loves pretzels, so this is a perfect use for the bags we go thru! Looks so crunchy, and i know my family would love it!
Patricia @ Grab a Plate says
Holy guacamole do these tenders look amazing! I can imagine the crunch! I love that you've suggested using the crumbs from the bottom of the bag -- great idea 🙂
The Food Hunter says
what a super fun idea...I love it.
Krista says
I love how your crusted this chicken! The flavor will be delicious!
Sheena says
I love pretzels, so I know this recipe would be a new favorite! So delicious!
Ashley @ Wishes & Dishes says
Normally I throw out those pretzel crumbs but not anymore!! This is a great idea! I love anything "pretzel" - my fave 🙂