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Pretzel Crusted Chicken Fingers with Honey Mustard Dipping Sauce

February 18, 2013 by overtimecook 42 Comments

Pretzel Crusted Chicken Fingers are baked, not fried, but still perfectly moist!

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

 

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Pretzel Crusted Chicken Fingers with Honey Mustard Dipping Sauce
Author: Miriam Pascal, OvertimeCook.com
 
Ingredients
  • 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)
Instructions
  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.
Note:
  1. When processing the pretzel to make crumbs, don't process until they have formed fine crumbs. Rather, leave some texture.
3.2.2925

Don’t forget the dip!
Print
Pretzel Crusted Chicken Fingers with Honey Mustard Dipping Sauce
Author: Miriam Pascal, OvertimeCook.com
 
½ cup mayonaise 2 Tablespoons mustard 2 Tablespoons honey 1 teaspoon salt, or to taste ¼ teaspoon black pepper, or to taste
Ingredients
  • ½ cup mayonaise
  • 2 Tablespoons mustard
  • 2 Tablespoons honey
  • 1 teaspoon salt, or to taste
  • ¼ teaspoon black pepper, or to taste
Instructions
  1. Combine all ingredients in a small bowl. Serve with chicken fingers.
3.2.2925

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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

pretzel crusted chicken fingers 1

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Filed Under: Appetizers, Chicken, Condiments/Sauces/Dips, Main Courses Tagged With: Appetizers, chicken, chicken fingers, dinner, food, Honey, mustard, pretzels, Recipes


Comments

  1. Miriam says

    February 18, 2013 at 1:41 am

    Hmmm. Looks interesting. But Hershy doesn’t like mustard. Maybe the kids will like it.

    Reply
  2. justagirlfromaamchimumbai says

    February 18, 2013 at 1:48 am

    Wow how gorgeous is that Chicken. Love it 🙂

    Reply
  3. littleduckies says

    February 18, 2013 at 4:50 am

    Yum! I love honey-mustard recipes!

    Reply
  4. naivecookcooks says

    February 18, 2013 at 7:44 am

    Beautiful pictures!

    Reply
  5. Little Kitchie says

    February 18, 2013 at 7:47 am

    Yum! I’ve never tried pretzel crusted chicken but always wanted to. I’ll take anything with honey mustard too! Looks delicious!

    Reply
  6. ecavalla says

    February 18, 2013 at 10:13 am

    printed and added to the must make file!

    Reply
  7. Freidi says

    February 18, 2013 at 11:09 am

    love the pics!

    Reply
  8. idy m says

    February 18, 2013 at 1:11 pm

    that’s so funny.
    i made these 2 weeks ago for a future recipe column…..
    🙂
    but your pics are MUCH better than mine!

    Reply
  9. Erin @ The Spiffy Cookie says

    February 18, 2013 at 1:43 pm

    This just sounds too amazing to me right now

    Reply
  10. windykitchen says

    February 18, 2013 at 4:44 pm

    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!

    Reply
  11. Paula Kelly-Bourque (@VanillaBeanBake) says

    February 18, 2013 at 5:06 pm

    Love chicken fingers and honey mustard dipping sauce. Using crushed pretzels is a fabulous twist.

    Reply
  12. themondaybox says

    February 18, 2013 at 6:40 pm

    This looks both easy and delicious. My husband loves crunchy pretzels so this is bound to be a hit. Thanks!

    Reply
  13. EW says

    February 19, 2013 at 8:28 am

    what pretzels would you recommend we crush? and how many cups of pretzels make 2 cups of crushed pretzels

    Reply
  14. Shaina says

    February 20, 2013 at 3:05 pm

    Thanks, we enjoyed a WOW super last night! Brilliant pre-pesach pretzel cleanup twist!

    Reply
  15. molly says

    February 20, 2013 at 5:22 pm

    Made these last night.huge hit!!!!!!
    Thanks

    Reply
  16. rose says

    May 6, 2013 at 2:39 pm

    awesome chicken! thanks

    Reply
  17. Amy Stahl says

    September 8, 2013 at 6:22 pm

    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

    Reply
  18. Yocheved says

    September 10, 2013 at 8:36 pm

    Can I freeze this?

    Reply
    • overtimecook says

      September 10, 2013 at 9:03 pm

      Yes!

      Reply
      • batya says

        May 14, 2018 at 9:26 am

        What would be the best way to reheat so it stays crispy?

        Reply
  19. Tami says

    October 19, 2013 at 9:03 pm

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

    Reply
  20. Bat-Tzion says

    February 28, 2014 at 2:18 am

    made this last week- it was a huge hit. making it again for shabbos. THANKS!!!

    Reply
  21. Abigail says

    May 27, 2014 at 12:19 pm

    This recipe was a real winner! loved it and my sisters make it for their families too.

    Reply
  22. Sarah says

    August 26, 2014 at 6:10 pm

    What kind of mustard did you use?

    Reply
    • overtimecook says

      August 27, 2014 at 12:17 pm

      Any that you have works nicely! Spicy brown, Dijon, plain yellow, etc.

      Reply
  23. Chaya says

    September 15, 2014 at 4:39 am

    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!

    Reply
    • overtimecook says

      September 15, 2014 at 10:29 am

      Definitely better to make the sauce last minute – especially because it can be made in about a minute and a half. 🙂

      Reply
  24. Chaya says

    September 15, 2014 at 7:44 pm

    Thanks for getting back to me! Much appreciated-one more question. How long would the dressing keep for? Thanks!

    Reply
  25. Chaya says

    October 13, 2014 at 5:36 pm

    Thx so much for this recipe. Was a big hit on YT!!

    Reply
  26. Devorah says

    November 12, 2014 at 8:04 am

    Hey! This honey mustard sauce looks amazing! Do u think it would be good as a dip for challah?

    Reply
    • overtimecook says

      November 12, 2014 at 3:18 pm

      Sure!

      Reply
  27. Debby says

    January 6, 2015 at 11:28 am

    looks so good but I don’t have tyme, will it make a big difference if i leave it out?

    Reply
    • overtimecook says

      January 6, 2015 at 10:16 pm

      No, that’s fine.

      Reply
  28. Kayla says

    February 22, 2015 at 9:36 pm

    These look heaven! I want to make it for Friday night. Any idea how I can keep it warm without drying it out?

    Reply
  29. SA Dalton says

    March 22, 2016 at 4:06 pm

    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

    Reply
  30. Maggie says

    August 12, 2016 at 7:46 am

    Can these be frozen and reheated?

    Reply
  31. Mushky Hazan says

    September 8, 2017 at 1:11 pm

    Will this recipe work on with chicken on the bone? Thanks!

    Reply
    • overtimecook says

      September 18, 2017 at 9:55 pm

      Technically the coating will work, but you’ll need to completely change the baking method.

      Reply
  32. Chedva says

    October 3, 2019 at 12:11 pm

    Would this work in an air fryer?

    Reply
    • overtimecook says

      November 18, 2019 at 5:04 pm

      It should, but I haven’t tried it to be able to give you exact instructions.

      Reply
  33. rivky rosenbaum says

    March 17, 2020 at 2:49 pm

    i made this once and found it very salty. next time i adjusted. did have salted pretzels, and the other half unsalted. perfect!

    Reply
  34. Tami Kolko says

    September 6, 2023 at 5:11 pm

    hi i want to bake this now and freeze for yuntif how do i rewarm it?

    Reply

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