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Crispy Bavarian Pretzel Chicken Tenders: Easy 20-Minute Recipe

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These crispy Bavarian pretzel chicken tenders are a happy accident turned weeknight staple. With a malty, salty, crunchy coating and juicy chicken inside, they come together in just 20 minutes for a crowd-pleasing meal.

Ingredients

Scale
  • 1 pound chicken tenders (about 8–10 pieces)
  • 1 cup all-purpose flour
  • 2 large eggs, room temperature
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups Bavarian-style pretzels (about 6 ounces)
  • 2 tablespoons unsalted butter, melted
  • 1/2 teaspoon coarse sea salt (optional)
  • Vegetable oil or canola oil, for frying

Instructions

  1. Crush the pretzels: Add Bavarian pretzels to a food processor and pulse until coarse crumbs form (like panko with some bigger pieces). Alternatively, seal in a zip-top bag and crush with a rolling pin. Transfer to a shallow bowl and stir in melted butter with a fork until evenly distributed.
  2. Set up breading station: In first shallow bowl, mix flour with 1/2 teaspoon salt and 1/4 teaspoon pepper. In second bowl, whisk eggs with Dijon mustard, garlic powder, onion powder, and smoked paprika until smooth. In third bowl, place pretzel crumbs.
  3. Prep chicken: Pat chicken tenders dry with paper towels. If uneven, gently pound thicker parts to even thickness.
  4. Heat oil: Pour about 1/2 inch of oil into a large skillet and heat over medium-high heat to 350°F (or until a pinch of flour sizzles immediately).
  5. Bread chicken: Working one at a time, dredge chicken in flour, shaking off excess. Dip into egg wash, letting excess drip off. Press into pretzel crumbs, coating completely. Place on a clean plate.
  6. Fry in batches: Carefully place 3-4 tenders in hot oil. Cook 3-4 minutes per side until deep golden brown and internal temperature reaches 165°F. Use tongs to flip gently.
  7. Drain and rest: Transfer to a wire rack over a baking sheet. Sprinkle with coarse sea salt while hot. Let rest 2-3 minutes before serving.
  8. Keep warm: If making multiple batches, keep cooked tenders in a 200°F oven on the wire rack for up to 30 minutes.

Notes

Don’t over-process the pretzels; you want coarse crumbs for crunch. Let breaded tenders rest 5-10 minutes before frying to help coating adhere. Keep oil at a steady 350°F to avoid burning or sogginess. The melted butter in the coating is key for golden color and richness. For a gluten-free version, use certified gluten-free pretzels and gluten-free flour. For an air fryer method, cook at 400°F for 10-12 minutes, flipping halfway.

Nutrition

Keywords: chicken tenders, pretzel chicken, Bavarian pretzel, crispy chicken, easy dinner, 20-minute recipe, game day food

Find it online: https://dinadishes.com/crispy-bavarian-pretzel-chicken-tenders-easy-20-minute-recipe/