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Pretzel Crusted Chicken Fingers

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  • Prep 10 min
  • Total 35 min
  • Servings 4
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Love pretzels? Love chicken fingers? These fabulous breaded chicken strips combine both. Serve them with cheese sauce, honey mustard, barbecue or whatever you like.
by: Sarah Walker Caron
Updated Aug 4, 2016
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  • Canola oil
  • 4 cups thin pretzels
  • 2 large eggs, lightly beaten
  • 1/2 cup all-purpose flour
  • 1 1/2 lbs chicken tenders
  • Salt and pepper, to taste


  • 1
    In a deep skillet, add about 1/4 inch of canola oil. Heat over just below medium heat for 15 minutes.
  • 2
    Add the pretzels to the bowl of a food processor and pulse until most of the mixture is pulverized (you'll want to leave some small-ish pieces). Transfer to a bowl.
  • 3
    Add the eggs to another bowl, and the flour to a third bowl. Season the flour with salt and pepper, and mix well.
  • 4
    Once the oil is hot, rinse the chicken tenders in cool water. Then, dredge into flour, then egg, then the pretzel mixture. Place into the skillet. Cook for 2-3 minutes per side, until golden outside and cooked through. For best results, only cook two tenders at a time. Repeat these steps until all of the strips have been cooked.
  • 5
    Transfer the cooked tenders to a paper towel-lined plate.
  • 6
    Serve with your dipping sauce of choice.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Don’t call these kid-food. These Pretzel Crusted Chicken Fingers are fun enough for the kids, and delicious enough for the adults. Everyone can enjoy biting into these juicy, mouthwatering strips.

    We’ve been talking mash-ups a lot here at Tablespoon lately, and this is a mash-up of my own: pretzels and chicken fingers. Instead of breadcrumbs, the chicken is coated in crushed pretzels, giving it a fabulous, flavorful coating that is so good you barely need to dip it.

    Here are the super easy coating ingredients (from top: seasoned flour, beaten eggs, and crushed pretzels):

    Of course, dipping is super fun. Really, I am an advocate for dipping. With these Pretzel Crusted Chicken Fingers, I like cheddar cheese dip. You can find it in the chip aisle along with the pretzels. I usually opt for mild cheddar cheese dip, since everyone in the family will eat it. But salsa con queso (salsa with cheese) is another fab option.

    Want a different dip? Try honey barbecue sauce or honey mustard. Sweet and sour sauce (aka duck sauce) could work too.

    The chicken fingers are fried in well-heated oil, which means they cook up fast and super juicy. Drain them on paper towels before serving. Oh, and for best results, only cook two at a time – because they cook so fast, any more than that takes you away from the pan too long, meaning that some get a little more done.

    So, what would you like to dip these babies into?

    Sarah W. Caron (aka scaron) is a food writer, editor and blogger who writes about family-friendly foods and raising a healthy family at Sarah’s Cucina Bella.
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