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Easy Baked Pretzel Pecan Coated Chicken Tenders

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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!

Chicken Tenders with Pretzel Coating

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!

Chicken Tenders with Pretzel Pecan Coating

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.

Pretzel Pecan Coated Chicken Tenders

The following step-by-step photos demonstrate how easy it is to make Baked Pretzel Pecan Coated Chicken Tenders:

Pulse pretzels and pecans together in a food processor to form coarse crumbs.

Making Pretzel Pecan Coating

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.

Marinating Chicken Tenders

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.

Coating chicken tenders with pretzels and pecans

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 oven. Serve with honey mustard dipping sauce.

Baked Pretzel Pecan Coated Chicken Tender Recipe

Chicken Tenders with Pretzel Pecan Coating

Baked Pretzel Pecan Coated Chicken Tenders

Renee - Kudos Kitchen
These deliciously crunchy tenders can serve double duty as an appetizer or main course.
No ratings yet
Prep Time 35 mins
Cook Time 30 mins


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
  • tablespoons Dijon mustard
  • tablespoons honey

Tools and equipment

  • food processor
  • large bowl
  • tongs
  • small bowl
  • baking sheet
  • baking rack
  • large zip top bag
  • cooking spray


  • 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.
  • 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 crumbs in the bag, 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.
Tried this recipe?Let us know how it was!
 Baked Pretzel Pecan Chicken Tenders

People of any age will enjoy these chicken tenders. However, if you wish to partake in a glass of wine you must be “Aged to Perfection.” I painted this wine glass to represent a wooden wine barrel. It’s a fun and whimsical wine glass that makes a perfect birthday gift for any wine lover who’s celebrating those all too familiar milestone birthdays. 😉

Aged to Perfection Wine Barrel Hand Painted Wine Glass

Each and every glassware item I ship is painted to order and unique. Personalization is always free. All of my glassware items are dishwasher safe as well as being non-toxic. If you’re looking for something custom and unique, I can paint that for you. Please contact me with your idea and we can work together to design a one of a kind glassware item you won’t find anywhere else. All prices are dependent on design detail. To view additional items, please feel free to visit my shops: Etsy, Wazala, and Kudos Kitchen Paints. From glassware to fabrics…What can I paint for you?

Kudos Kitchen by Renée ~ Where food, art, and fun collide each and every day!

Until we eat again, I hope you have a delicious day!

Kudos Kitchen Custom Signature 

Recipe Rating

Barbara A. Uhler

Sunday 18th of October 2020

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


Sunday 18th of October 2020

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

Monday 25th of July 2016

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

Monday 20th of June 2016

Pretzel chicken tenders are my favorite! I've never added pecans though!

Isabelle @ Crumb

Sunday 19th of June 2016

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

Saturday 18th of June 2016

YUM, this sounds like such a great ingredient combo!