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Pretzel-Crusted Chicken on a Stick

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Pretzel-Crusted Chicken on a Stick
  • Prep Time 15 min
  • Total Time 30 min
  • Servings 4
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Pretzel-Crusted Chicken on a Stick

Salty, crunchy chicken tenders on a stick with a honey Dijon mustard dipping sauce.

Ingredients

CHICKEN:

1
pound chicken tenders, pounded to 1/2-inch thickness
Salt and pepper
Bamboo skewers, for serving
1
cup Gold Medal™ all-purpose flour
2
eggs, beaten
1
tablespoon Dijon mustard
1-1/2 cups finely-crushed pretzels
Canola or vegetable oil, for cooking

DIPPING SAUCE:

1/2
cup Dijon mustard
2
tablespoons honey, plus more for drizzling

Directions

  • 1 Season both sides of pounded chicken tenders with salt and pepper. Insert a bamboo skewer into each chicken tender.
  • 2 Place flour in a shallow bowl. Mix eggs and Dijon mustard in another shallow bowl. Place pretzel crumbs in a third shallow bowl.
  • 3 Coat each chicken tender with flour, then dip in the egg mixture. Roll in pretzel crumbs, then transfer to a parchment paper-lined plate. Repeat with remaining chicken tenders.
  • 4 Heat a griddle, grill pan or large skillet over medium-high heat (about 400°F if using a griddle). Brush lightly with oil.
  • 5 Cook chicken tenders on both sides for 10 minutes total, or until chicken is cooked through and coating is lightly browned.
  • 6 To make the sauce, combine mustard and honey; adjust to taste. Pour into a serving bowl and drizzle top of sauce with more honey just before serving.
See Step By Step

Step By Step  

Chicken on a stick ... oh yeah. Pretzel-crusted chicken on a stick ... oh YEAH!

As prepared by Girl Versus Dough,

It's like this: Everything's better on a stick. With pretzels.

Here’s a little tip for ya: If you’re getting bored of the same-old, same-old when it comes to food, put it on a stick! It changes everything.

That’s what I did for these, anyway. By putting the chicken tenders on sticks, I’ve revamped one of our fave weeknight meals into a fun tailgating food, party food or just fun food. Amazing, I know. I blame the Minnesota State Fair for my new love of putting everything on a stick.

But what I love even more about this recipe, you guys? That it’s oh-so-easy. While you're waiting for the game to start, you can have crunchy, salty crusted chicken with a sweet mustard sauce ready for your face’s food game. Or is it your game face? Doesn’t matter.

Are you ready for some chickennnnnnnnnnnnn??? *Cue Jock Jams here*

 

Pretzel-Crusted Chicken on a Stick

All right, first things first: Make sure you have all the ingredients you need and measure them out ahead of time.

It’s a small prep step that helps oodles as you create the recipe – not only are you sure that you have everything you need (so you don’t do as I do sometimes and make a mad dash to the grocery store mid-recipe), but you don’t have to stop every few seconds to measure things out either! Awesome, if you ask me.

 

Pretzel-Crusted Chicken on a Stick

To make the chicken tenders, insert a skewer into each tender lengthwise.

Season them with salt and pepper, then roll them in some flour. Dip them in egg beaten with a bit of Dijon mustard, then coat them with some fine-crushed pretzels.

 

Pretzel-Crusted Chicken on a Stick

Transfer the prepared chicken tenders to a wax or parchment paper-lined plate.

 

Pretzel-Crusted Chicken on a Stick

To cook the tenders, I love using a griddle so I can make all of the tenders at once (and the flat surface helps when you’ve got the chicken on sticks already). But you can also use a griddle pan or a very large skillet.

Cook the chicken in a bit of oil on both sides until the chicken is cooked through and the pretzel coating is golden brown and crunchy.

Oh man, I can’t wait to eat like 15 of these.

 

Pretzel-Crusted Chicken on a Stick

Finally, combine some honey and Dijon mustard in a small bowl, and serve! Chicken never tasted so salty, so crunchy, so honey-Dijony, so delicious.

 

Pretzel-Crusted Chicken on a Stick

Now get out there and make your teammates – I mean, friends – proud with your on-a-stick cooking skills!

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Nutrition Information 
No nutrition information available for this recipe
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