Sweet Mustard Pretzel Chicken Fingers

Keeping things fun and easy with these baked sweet mustard pretzel chicken stripes. Breaded in salty pretzel crumbs, oven baked and dipped in homemade honey mustard dip. So good and so delicious!

Ingredients

Ingredients
Servings:
Chicken Stripes
tbsp
Sweet Mustard
tbsp
Greek Yoghurt
g
Boneless Chicken Breast
g
Pretzels
tsp
Garlic Powder
tsp
Onion Powder
tsp
Sweet Smoked Paprika Powder
tsp
Black Pepper
Olive Oil
for brushing
Honey Mustard Dip
g
Dijon Mustard
Whole Grain Dijon Mustard
g
Honey
ml
Olive Oil
tbsp
Lemon Juice
tsp
Cayenne Pepper

Instructions

Preparing In The Kitchen
  1. Wash the chicken breasts, pat dry and separate from the inner fillet. Carefully cut off the tendons and fat with the knife. Cut the chicken breast and inner fillet into ca. 2 cm thick stripes. Mix the chicken pieces together with the mustard and yogurt in a bowl. Toss well to coat.
  2. Preheat the oven to 200 ºC and line a baking sheet with parchment.
  3. Put the pretzels in a freezer bag and grind them finely with a rolling pin. Add the pretzel crumbs, garlic powder, onion powder, paprika and a pinch of pepper to a medium sized bowl. Stir to combine.
  4. Remove each piece of chicken from the honey mustard, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary, use two baking sheets. Lightly brush the chicken with olive oil. Transfer to the oven and bake for 15-20 minutes or until the chicken is cooked through.
  5. Meanwhile, make the honey mustard sauce. Combine all ingredients in a glass jar and shake or whisk until smooth and creamy.
  6. Serve the chicken stripes with honey mustard dip and some classic ketchup.

Preparing In The Kitchen
  1. Wash the chicken breasts, pat dry and separate from the inner fillet. Carefully cut off the tendons and fat with the knife. Cut the chicken breast and inner fillet into ca. 2 cm thick stripes. Mix the chicken pieces together with the mustard and yogurt in a bowl. Toss well to coat.
  2. Preheat the oven to 200 ºC and line a baking sheet with parchment.
  3. Put the pretzels in a freezer bag and grind them finely with a rolling pin. Add the pretzel crumbs, garlic powder, onion powder, paprika and a pinch of pepper to a medium sized bowl. Stir to combine.
  4. Remove each piece of chicken from the honey mustard, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary, use two baking sheets. Lightly brush the chicken with olive oil. Transfer to the oven and bake for 15-20 minutes or until the chicken is cooked through.
  5. Meanwhile, make the honey mustard sauce. Combine all ingredients in a glass jar and shake or whisk until smooth and creamy.
  6. Serve the chicken stripes with honey mustard dip and some classic ketchup.

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