I’ve found a new dinnertime favorite in my house with this pretzel chicken recipe! Crushed pretzels make the perfect crunchy coating, and frying them locks in golden, crispy perfection every time. My kids can’t get enough–they practically beg for these chicken tenders every week, and I love that they’re simple enough for a weeknight dinner.
Fried Pretzel Coated Chicken
I’m always craving the crispiest chicken fingers, and this pretzel-crusted version hits the spot every time! A mix of crushed pretzels and savory seasonings gives each tender a satisfying crunch and rich flavor. Frying is fast and easy, but you can also bake or air fry for a lighter option that’s just as tasty. Serve them with honey mustard, ketchup, or your favorite dipping sauce, and you’ve got a meal that’s kid-approved, family-friendly, and guaranteed to disappear fast.
Perfect for weeknight dinners, game day, or even as a fun appetizer, these chicken tenders are versatile, flavorful, and addictive. Once you try them, your family might just start requesting pretzel chicken every week!
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Keep Your Coating Crunchy and Intact
For perfectly crispy chicken tenders every time, pat the raw tenderloins dry before dredging so the coating sticks. Press the pretzels firmly onto each piece, then let the coated tenders rest 5-10 minutes before frying. Turn them gently while cooking to keep the coating intact and extra crunchy.
Pretzel Crusted Chicken Tender Recipe
Ingredients
- vegetable oil (for frying*)
- 1 cup all-purpose flour
- 1 teaspoon dried parsley
- 1 teaspoon ground paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 large eggs
- ¼ cup milk
- 2 cups crushed pretzels (**)
- 1¼ pounds chicken tenderloins (***)
For Serving (optional):
- mustard, ketchup, or dipping sauce
- chopped fresh parsley
Instructions
- Pour 2 inches of oil in a deep skillet. Heat over low-medium until it reaches 365°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 ground paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon kosher salt, ½ teaspoon ground black pepper
- In another shallow bowl, whisk the eggs and milk together. Set aside.2 large 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 fresh parsley
Notes
- Easily crush pretzels by placing them in a sealed Ziplock bag and whacking with a rolling pin, or pulse in a food processor. Uneven chunks give more crunch; finely ground pretzels stick better but give less texture.
- Pat the chicken tenders dry before dredging to help the breading stick.
- Try adding a little Parmesan, paprika, or cayenne for spice.
- I recommend using a deep-set skillet/pan or Dutch oven for frying.
- If oil gets too hot, pretzel coating can burn before chicken cooks; if too cool, coating will absorb oil and be soggy.
- Turn the tenders gently to avoid knocking off the coating.
- Fry in batches to prevent crowding the pan, which can lower oil temperature and make coating soggy.
- Properly cooked chicken tenders should reach 165°F internally.
- Oven: Instead of frying, bake the chicken tenders at 350°F for 15 minutes or until light and browned on top.
- Air Fryer: Air fry the chicken tenders at 375°F for about 10 minutes, flipping halfway through.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Pretzel Crusted Chicken Step by Step
Prep: Gather up everything you need to make these pretzel chicken tenders. Pour 2 inches of vegetable oil in a deep skillet, and heat over low-medium until it reaches 365°F. Let it come to temperature while you prepare the chicken. Crush the pretzels in a sealed Ziplock bag or a food processor until they are as chunky or fine as you’d like.
Mix Seasoned Flour: In a shallow bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of dried parsley, 1 teaspoon of paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, ½ teaspoon of salt, and ½ teaspoon of ground black pepper.
Prep Dredging Station: In another shallow bowl, whisk together 2 large eggs and ¼ cup of milk. To a third shallow bowl, add the 2 cups of crushed pretzels.
Coat in Flour: Prep 1¼ pounds of chicken tenderloins by patting them dry, and then dredge one piece at a time. Fully coat each chicken tender in the seasoned flour mixture.
Dip in Egg: Next, dip the chicken in the egg mixture. Let the excess drip off.
Coat in Pretzels: Finally, coat the chicken in the pretzel breading. Press the coating onto the chicken so that it really sticks.
Fry the Chicken: Working with 2-3 chicken tenders at a time, fry them in the preheated oil for 2-3 minutes per side, or until cooked through to 165°F. Then, place the cooked tenders a wire cooling rack to drain so they stay crispy.
How to Store, Freeze, and Reheat
Store pretzel crusted chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 350°F oven for about 10-15 minutes, or until warmed all the way through.
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