Pretzel Crusted Chicken Fingers are baked, not fried, but still perfectly moist!
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!
- 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)
- 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.
Don’t forget the dip!
- ½ cup mayonaise
- 2 Tablespoons mustard
- 2 Tablespoons honey
- 1 teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- Combine all ingredients in a small bowl. Serve with chicken fingers.
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Thanks all for stopping by! Come back soon for some more exciting purim treats, and make sure to enter my cookbook giveaway! -Miriam
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Hmmm. Looks interesting. But Hershy doesn’t like mustard. Maybe the kids will like it.
Wow how gorgeous is that Chicken. Love it 🙂
Yum! I love honey-mustard recipes!
Beautiful pictures!
Yum! I’ve never tried pretzel crusted chicken but always wanted to. I’ll take anything with honey mustard too! Looks delicious!
printed and added to the must make file!
love the pics!
that’s so funny.
i made these 2 weeks ago for a future recipe column…..
🙂
but your pics are MUCH better than mine!
This just sounds too amazing to me right now
Looks great, I love finding new and interesting things to coat chicken with. And I love that condiment cup you have for the honey mustard!
Love chicken fingers and honey mustard dipping sauce. Using crushed pretzels is a fabulous twist.
This looks both easy and delicious. My husband loves crunchy pretzels so this is bound to be a hit. Thanks!
what pretzels would you recommend we crush? and how many cups of pretzels make 2 cups of crushed pretzels
Thanks, we enjoyed a WOW super last night! Brilliant pre-pesach pretzel cleanup twist!
Made these last night.huge hit!!!!!!
Thanks
awesome chicken! thanks
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
Can I freeze this?
Yes!
What would be the best way to reheat so it stays crispy?
Omg! Made this and my family LOVED it. They said it was their favorite thing that I ever made for them! Thanks so much!
made this last week- it was a huge hit. making it again for shabbos. THANKS!!!
This recipe was a real winner! loved it and my sisters make it for their families too.
What kind of mustard did you use?
Any that you have works nicely! Spicy brown, Dijon, plain yellow, etc.
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!
Definitely better to make the sauce last minute – especially because it can be made in about a minute and a half. 🙂
Thanks for getting back to me! Much appreciated-one more question. How long would the dressing keep for? Thanks!
Thx so much for this recipe. Was a big hit on YT!!
Hey! This honey mustard sauce looks amazing! Do u think it would be good as a dip for challah?
Sure!
looks so good but I don’t have tyme, will it make a big difference if i leave it out?
No, that’s fine.
These look heaven! I want to make it for Friday night. Any idea how I can keep it warm without drying it out?
Hi,
How do these reheat? Can you tell me how to do it? I want to serve for the Purim seuda but don’t want to do it right before. Thanks so much
Can these be frozen and reheated?
Will this recipe work on with chicken on the bone? Thanks!
Technically the coating will work, but you’ll need to completely change the baking method.
Would this work in an air fryer?
It should, but I haven’t tried it to be able to give you exact instructions.
i made this once and found it very salty. next time i adjusted. did have salted pretzels, and the other half unsalted. perfect!
hi i want to bake this now and freeze for yuntif how do i rewarm it?