Calling all parents – Pretzel Chicken is the kid-friendly dinner of your dreams! Chicken tenders are dredged in a flavorful pretzel breading then fried to crispy perfection.
Why we love this Pretzel Chicken Recipe
I love a classic chicken tender, but pretzel chicken is just so much more fun! Here’s why I keep making them for my kids (and myself):
- Different: It can be easy to fall into a recipe slump. Shake things up in your kitchen by making exciting new recipes like this one!
- Kid-Friendly: Kids (and grown ups alike) will obsess over these scrumptious, flavorful, crunchy chicken tenders.
- Easy: With these easy to follow steps, frying up a batch of chicken has never been more simple.
What cuts of chicken can I use?
Chicken tenderloins are the best cuts of meat to use! In a pinch, though, you can slice up pieces of chicken breasts into tenderloin shapes.
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How to Store and Reheat
In an airtight container in the fridge, pretzel chicken will keep for about 3-4 days. Pop your cold leftover pretzel chicken into an oven preheated to 350°F and cook for about 10-15 minutes or until warmed all the way through.
How to Freeze
Pretzel chicken tenders will stay fresh in the freezer for up to 3 months.
Serving Suggestions
Keep your little ones happy at the dinner table with these kid-friendly side dishes!
- Potato Wedges
- Macaroni and Cheese
- Air Fryer Ranch Broccoli
- Air Fryer Tater Tots
And they’re perfect for dipping in ranch, ketchup, or homemade Chick Fil A Sauce.
More Kid Friendly Recipes We Love
- Cool Ranch Chicken
- Healthy “Bronto Boxes”
- Homemade Chicken Nuggets
- Popcorn Chicken
- Pizza Chicken Bake
- Crispy Fried Chicken Tenders
Pretzel Chicken Recipe
Ingredients
- vegetable oil for frying
- 1 cup all-purpose flour
- 1 teaspoon dried parsley
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 eggs
- ¼ cup milk
- 2 cups crushed pretzels
- 1¼ pounds chicken tenderloins
For Serving:
- mustard, ketchup, or dipping sauce
- chopped parsley
Instructions
- Pour 2 inches of oil in a deep skillet. Heat over low-medium until it reaches 265°F.vegetable oil
- In a shallow bowl, whisk the flour, parsley, paprika, garlic powder, onion powder, salt, and pepper together. Set aside.1 cup all-purpose flour, 1 teaspoon dried parsley, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon salt, ½ teaspoon ground black pepper
- In another shallow bowl, whisk the eggs and milk together. Set aside.2 eggs, ¼ cup milk
- Add the crushed pretzels to a third shallow bowl and set aside.2 cups crushed pretzels
- Prepare the chicken. Dredge the chicken, one piece at a time, in the flour mixture, then in the egg mixture, and then in the pretzels. Press the pretzels onto the chicken so they stick well.1¼ pounds chicken tenderloins
- Working with 2-3 tenders at a time, fry them in the oil for 2-3 minutes per side, then place on a cooling rack to keep them crispy.
- Repeat the cooking process with the remaining chicken.
- Garnish with freshly chopped parsley and serve with mustard, ketchup, or your favorite dipping sauce.mustard, ketchup, or dipping sauce, chopped parsley
Notes
- Storage: Store chicken tenders in an airtight container in the refrigerator for up to 3 days. Reheat at 350°F for 5 minutes or until crispy.
- Oven Baked Chicken: Instead of frying, bake the chicken tenders at 350°F for 15 minutes or until light and browned on top.
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