Print

Crispy Honey Mustard Pretzel Chicken Tenders: Easy Lunchbox Recipe

crispy honey mustard pretzel chicken tenders - featured image
Print Recipe

These crispy honey mustard pretzel chicken tenders are the perfect lunchbox solution—they stay crunchy for hours, taste amazing cold or at room temperature, and are made with simple pantry ingredients. Baked, not fried, they’re a kid-approved and parent-friendly meal prep dream.

Ingredients

Scale
  • 1.5 pounds chicken tenders (or boneless skinless chicken breasts cut into strips)
  • 2 cups mini pretzels (crushed into fine crumbs)
  • 1/4 cup honey
  • 2 tablespoons Dijon mustard
  • 1 tablespoon whole grain mustard
  • 2 large eggs (beaten)
  • 1/2 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Olive oil spray

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and place a wire rack on top. Spray the rack lightly with olive oil spray to prevent sticking.
  2. Crush the pretzels: Add 2 cups of mini pretzels to a food processor and pulse until you get fine crumbs with a few slightly larger pieces for texture. If using a bag method, seal the pretzels in a ziploc bag and smash with a rolling pin until you get a similar consistency. Pour the crumbs into a shallow bowl.
  3. Set up your coating station: In the first shallow bowl, combine 1/2 cup all-purpose flour, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon each of salt and pepper. Stir to combine. In the second bowl, beat 2 large eggs. In the third bowl, place the crushed pretzels.
  4. Make the honey mustard mixture: In a small bowl, whisk together 1/4 cup honey, 2 tablespoons Dijon mustard, and 1 tablespoon whole grain mustard.
  5. Prep the chicken: Pat the chicken tenders dry with paper towels. If using chicken breasts, cut them into strips about 1 inch wide and 4 inches long.
  6. Coat the chicken: Take one chicken tender and dredge it in the flour mixture, shaking off any excess. Dip it into the beaten eggs, letting the excess drip off. Brush a thin layer of the honey mustard mixture onto both sides of the tender. Finally, press it into the crushed pretzels, making sure it’s fully coated. Place it on the wire rack. Repeat with all the tenders.
  7. Spray and bake: Lightly spray the tops of the coated tenders with olive oil spray. Bake for 12 minutes, then flip each tender carefully with tongs and spray the other side. Bake for another 10-12 minutes, until the internal temperature reaches 165°F (74°C) and the coating is deep golden brown.
  8. Cool completely before packing: Let the tenders cool on the wire rack for at least 10 minutes. If packing for lunch, let them cool all the way to room temperature before sealing them in a container to prevent steam from making the coating soggy.

Notes

Don’t skip the flour step—it helps the coating stick. Use a wire rack for maximum crispiness. Let tenders cool completely before packing to avoid sogginess. For meal prep, freeze in a single layer and reheat in the air fryer or oven.

Nutrition

Keywords: chicken tenders, honey mustard, pretzel chicken, lunchbox recipe, baked chicken tenders, kid-friendly, meal prep, crispy chicken

Find it online: https://spoonluma.com/crispy-honey-mustard-pretzel-chicken-tenders-easy-lunchbox-recipe/