Pretzel Chicken Tenders
February 4, 2008
I stumbled across Candi’s blog this morning and saw she was planning on making pretzel-crusted chicken this week. I was instantly intrigued. G. has been on a pretzel kick recently, and since I had planned on making some kind of chicken tender or nugget for dinner tonight anyway, I decided to try the pretzel crust.
The verdict? BOTH BOYS ATE THEM. Excuse me while I pick myself up off the floor. G. actually had a nice-sized serving. A. took a bite, told me “I like this!” but then with a couple of subsequent bites decided “I don’t like chicken, Mom.” He was willing to try one more bite with a honey dip, but ultimately didn’t eat any more. Still, this was an exemplary dinner for us! They’re so easy to make, too.
The wheat germ adds fiber and a little sweetness. You might want to add a bit of cinnamon to the mix, too. I crushed my pretzels in a Ziploc bag (pounding them with a rolling pin), but you could do it in a blender or Cuisinart, too.
Pretzel Chicken Tenders
Inspired by Pretzel-Crusted Chicken Breasts
2 boneless, skinless chicken breasts
1/2 c. pretzels, crushed fine
1/2 c. wheat germ
1 egg, beaten
Preheat toaster oven to 350° F. Lightly coat pan with non-stick spray, set aside.
Add crushed pretzels and wheat germ to a large Ziploc bag, shake to combine.
Trim chicken breasts into 1-inch wide strips. Pat dry with a paper towel. Add chicken to the Ziploc bag and shake for first coating (all the finest pretzel dust will stick to the chicken).
Remove chicken from the bag. Dip each piece individually in the egg wash and then again into the pretzel mixture. On this second pass, the chicken will pick up the larger pieces of pretzel and wheat germ for the top coat.
Place coated chicken on the prepared pan and bake for 20 minutes, or until chicken is cooked through.
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Filed under: Poultry
I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two school-aged boys and husband. Feeding my family something more diverse than a different shape of pasta each night. Read more 
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3 Comments
1.
HoosierGirl | February 5, 2008 at 5:49 am
Hi…
I found you through MenuPlan Monday! These look great. I also stole your sweet potato and black bean burrito recipe! Thanks!
J.
2.
Jodi | February 5, 2008 at 9:42 am
You are kind of bugging me…you are making this all seem easy…this whole cooking nice food for your family thing. You are making me look bad:OD
Two parts are hard: knowing what you’re going to make so you don’t have to figure it out at 4:30; and then remembering to take the chicken out to defrost the day before. After that, it’s easy. — Dara
3.
Merrie | February 5, 2008 at 9:35 pm
Hey-
I used to make potato chip chicken fingers w/my kids at school. They loved them but they are not healthy.
I have been making mine at home w/braed crumbs and my kids have been eating them. I think I will try your variation next week.
Merrie
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