Pretzel Crusted Chicken Fingers with Honey Mustard Dipping Sauce
  • 1½ - 2 pounds skinless, boneless chicken breast
  • 2 Tablespoons flour
  • 2 cups coarse pretzel crumbs (see note)
  • 2 eggs
  • 2 Tablespoons honey
  • 2 Tablespoons mustard
  • 1 teaspoon salt
  • ¼ teaspoon dried thyme (crushed slightly between your fingers)
  1. 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.)
  2. Cut the chicken breast into finger shapes and toss with the flour. Place in a small bowl and set aside.
  3. In a small bowl, combine the eggs, honey, mustard, salt and thyme. Set aside.
  4. Place the pretzel crumbs in a third bowl. Set up a breading station by lining the bowls up in order.
  5. 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.
  6. Bake at 400 degrees for 6 minutes, then turn the fingers and bake an additional 6 minutes. Remove from the oven and serve hot.
  1. When processing the pretzel to make crumbs, don't process until they have formed fine crumbs. Rather, leave some texture.
Recipe by Overtime Cook at