Pretzel Crusted Chicken Strips

Adapted from https://www.theseasonedmom.com/pretzel-crusted-chicken-strips/

I made this.

Servings: 4

INGREDIENTS

1 lb. boneless, skinless chicken breasts, cut into strips (or use chicken tenderloins)
4 teaspoons cornstarch
½ cup crushed pretzels (start with about 1 cup whole pretzels measured before crushing)
½ cup Italian style bread crumbs
1 teaspoon sugar
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon salt, plus extra for seasoning the meat
2 tablespoons vegetable oil
1 egg

HONEY MUSTARD SAUCE:

½ cup mayonnaise (I like Duke's brand mayo)
2 tablespoons honey
2 tablespoons prepared yellow mustard
1 teaspoon apple cider vinegar
⅛ teaspoon kosher salt, plus more to taste

STEPS

1) Preheat oven to 400°F. Line a large baking sheet with aluminum foil and spray with cooking spray. Set aside.

2) Pat the chicken dry; season with salt. Sprinkle the cornstarch over all sides of the chicken and pat to coat evenly.

3) In a large, shallow dish, combine pretzels, breadcrumbs, sugar, paprika, onion powder, and salt. Drizzle with oil and mash with a fork until the oil is thoroughly incorporated. Lightly beat the eggs with a fork in another shallow dish.

4) Dip the chicken into the egg, then press into the breading mixture until evenly coated on both sides. (Discard leftover mixture.) Place the chicken on the prepared baking sheet.

5) Bake until the chicken is golden brown and the meat reaches an internal temperature of 165°F, about 15-20 minutes.

HONEY MUSTARD SAUCE:

1) Combine all of the ingredients in a small bowl. Whisk until smooth. Taste and season with extra salt, if desired. Serve honey mustard with chicken strips. Store leftover sauce in an airtight container in the fridge for up to 1 week.


NOTES

The oil in the breading is a key to this extra crispy oven fried chicken, since the fat helps the breading turn brown and crunchy in the oven. Don’t skip the oil, or the end result won’t be nearly as good.

You don’t need to flip the tenders on the sheet pan while they’re in the oven. Both sides get nice and crispy (not soggy), thanks to that cornstarch coating.