Pretzel-Crusted Chicken on a Stick

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!