Pretzel Crusted Chicken Fingers with Honey Mustard Dipping Sauce

pretzel crusted chicken fingers on overtime cook

Today’s post is going to be short, but I won’t apologize. Mostly because I feel like I’ve been doing that far too often lately. I’m busy. You all know that. And I think many of you are very busy this week, with Purim coming and whatnot.

So the good news is that I have a great dish to share today. These chicken fingers are super fun, they’re easy to make, and they are a nice change for anyone looking to switch things up a bit. Oh, and did I mention how these are baked, which makes them healthier?

So whether you are cooking for your Purim party (seudah), looking for a fun appetizer idea, or even an exciting weeknight dinner idea, make these. You will love them!

pretzel crusted chicken fingers 3

Pretzel Crusted Chicken Fingers


1 1/2 – 2 pounds skinless, boneless chicken breast

2 Tablespoons flour

2 cups coarse pretzel crumbs*

2 eggs

2 Tablespoons honey

2 Tablespoons mustard

1 teaspoon salt

1/4 teaspoon dried thyme (crushed slightly between your fingers)


Preheat oven to 400. Grease a cookie sheet well with oil and set aside. (Don’t skimp on the oil, you will still save calories over frying.)

Cut the chicken breast into finger shapes and toss with the flour. Place in a small bowl and set aside.

In a small bowl, combine the eggs, honey, mustard, salt and thyme. Set aside.

Place the pretzel crumbs in a third bowl. Set up a breading station by lining the bowls up in order.

Bread the chicken by placing the flour covered piece of chicken in the egg mixture, then in the pretzel crumbs. Press the pretzel into the chicken to make sure it gets properly coated. Set on the prepared tray and repeat with the remaining chicken. Spray more oil over the top of the chicken, and place in the oven.

Bake at 400 degrees for 6 minutes, then turn the fingers and bake an additional 6 minutes. Remove from the oven and serve hot.

*When processing the pretzel to make crumbs, don’t process until they have formed fine crumbs. Rather, leave some texture.

Honey Mustard Dipping Sauce:


1/2 cup mayonaise

2 Tablespoons mustard

2 Tablespoons honey

1 teaspoon salt, or to taste

1/4 teaspoon black pepper, or to taste


Combine all ingredients in a small bowl. Serve with chicken fingers.


pretzel crusted chicken fingers 1

Thanks all for stopping by! Come back soon for some more exciting purim treats, and make sure to enter my cookbook giveaway! -Miriam


  1. says

    this was the most amazing chicken my family ever ate !!!!!!! with very picky eaters in the house everyone loves pretzels. but instead of tyme i used italian seasoning came about delish yumm!!!!!and thanks

  2. Tami says

    Omg! Made this and my family LOVED it. They said it was their favorite thing that I ever made for them! Thanks so much!

  3. Chaya says

    Wow I just made this and they are absolutely delicious! Am planning on making another batch to freeze as I saw u wrote they are ok to freeze. How would I defrost and serve? I don’t suppose you can freeze the dressing too? Prob better to make it up before serving is that right? Thanks!


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