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Pretzel-Crusted Chicken on a Stick

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  • Prep 15 min
  • Total 30 min
  • Servings 4
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Salty, crunchy chicken tenders on a stick with a honey Dijon mustard dipping sauce.
by: Girl vs Dough
Updated Sep 18, 2017
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  • 1 lb 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


  • 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.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

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