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Chicken Tenders with Pretzel Pecan Coating
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Baked Pretzel Pecan Coated Chicken Tenders

These deliciously crunchy tenders can serve double duty as an appetizer or main course.
Prep Time35 mins
Cook Time30 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.