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Homemade Hot Honey Pretzel Chicken Fingers with House Sauce. photo

Hot Honey Pretzel Chicken Fingers with House Sauce.

Crispy pretzel-crusted chicken tenders finished with a spicy hot honey and served with a creamy house sauce.
Print Recipe Save it
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 4 servings

Equipment

  • Baking Sheet
  • Wire Rack
  • Aluminum Foil
  • food processor or heavy resealable bag and rolling pin
  • Mixing Bowls
  • Saucepan
  • Fine mesh sieve
  • Measuring cups and spoons

Ingredients
  

  • 1 1/2 pounds boneless skinless chicken tenders
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups mini pretzel twists, crushed
  • 1 teaspoon garlic powder
  • 2 eggs, slightly beaten
  • 1/2 cup honey (for hot honey)
  • 1 jalapeño pepper, thinly sliced
  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon yellow mustard
  • 1 tablespoon honey (for house sauce)
  • 1 tablespoon your favorite BBQ sauce

Instructions
 

  • Preheat the oven to 450°F (232°C). Line a baking sheet with foil and set a wire rack on top; spray the rack lightly with nonstick spray.
  • Season the chicken tenders evenly with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
  • Place the pretzel twists in a food processor and pulse until mostly fine crumbs remain, or crush in a bag with a rolling pin. Transfer crumbs to a shallow bowl and stir in 1 teaspoon garlic powder.
  • In another shallow bowl, lightly beat the two eggs.
  • Dip each seasoned chicken tender into the beaten egg, then press into the pretzel crumbs so they adhere. Arrange coated tenders on the prepared wire rack. Repeat with remaining chicken.
  • Lightly spray the tops of the coated chicken with olive or avocado oil spray. Bake for 12 minutes, flip each tender, spray the other side, then bake an additional 10–12 minutes until the chicken is cooked through and crust is golden.
  • Meanwhile, make the hot honey: combine 1/2 cup honey and the sliced jalapeño in a small saucepan over medium-low heat and bring just to a light simmer. Remove from heat and let steep for 5 minutes, then strain through a fine mesh sieve to remove solids and seeds.
  • Whisk together the mayonnaise, 2 tablespoons Dijon mustard, 1 tablespoon yellow mustard, 1 tablespoon honey, and 1 tablespoon BBQ sauce until smooth to make the house sauce.
  • Let the chicken cool slightly, then serve with the house sauce and drizzle or serve the hot honey alongside.

Notes

  • Use a wire rack so the crust stays crispy while baking.
  • Adjust jalapeño amount for milder or spicier hot honey.
  • Crush pretzels finely for better adhesion to chicken.
  • Let the hot honey steep off the heat to avoid burning the honey.