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Crispy Baked Pretzel-Crusted Chicken Tenders with Beer Cheese

crispy baked pretzel-crusted chicken tenders - featured image
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These crispy baked pretzel-crusted chicken tenders deliver that satisfying bar-food crunch without deep frying. Paired with a rich, creamy homemade beer cheese, they’re the perfect weeknight dinner or game-day treat.

Ingredients

Scale
  • 1 ½ cups salted mini pretzels
  • ½ cup all-purpose flour
  • 2 large eggs
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon black pepper
  • 1 ½ pounds boneless, skinless chicken breasts or tenders
  • 2 tablespoons olive oil or avocado oil spray
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • ¾ cup whole milk
  • ½ cup light lager or pilsner beer
  • 1 ½ cups freshly shredded sharp cheddar cheese
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon garlic powder
  • Salt to taste

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Crush pretzels into coarse crumbs using a food processor or a rolling pin and zip-top bag. Spread on the prepared baking sheet and bake for 4-5 minutes until fragrant and slightly dried. Let cool.
  3. Set up three shallow bowls: In the first, combine flour, garlic powder, smoked paprika, and black pepper. In the second, whisk eggs and Dijon mustard. In the third, place cooled pretzel crumbs.
  4. Pat chicken tenders very dry with paper towels. Season lightly with salt and pepper.
  5. Dredge each piece in flour, then egg mixture, then press firmly into pretzel crumbs. Place on a wire rack set over the baking sheet.
  6. Lightly spray or brush tenders with olive oil. Bake for 12-15 minutes, flipping halfway, until golden brown and internal temperature reaches 165°F (74°C).
  7. While chicken bakes, make beer cheese: In a medium saucepan over medium heat, melt butter. Whisk in flour and cook 1-2 minutes. Slowly whisk in milk, then beer. Simmer 2-3 minutes until thickened. Reduce heat to low, add cheddar, Dijon, and garlic powder. Whisk until smooth. Season with salt to taste.
  8. Let chicken rest 2 minutes on wire rack. Serve immediately with warm beer cheese.

Notes

Par-baking the pretzel crumbs is key to a non-soggy coating. Use a wire rack for 360-degree airflow. Shred your own cheese for a smooth sauce. For gluten-free, use gluten-free pretzels and 1:1 gluten-free flour blend.

Nutrition

Keywords: pretzel crusted chicken tenders, baked chicken tenders, beer cheese, game day appetizer, crispy chicken tenders

Find it online: https://tastytuck.com/crispy-baked-pretzel-crusted-chicken-tenders-with-beer-cheese/