Crunchy Pretzel-Crusted Chicken Tenders
Looking for a weeknight dinner that will have the kids running to the table? This Week 17 special is a fun, crispy twist on traditional chicken nuggets that bakes to golden perfection in under 20 minutes. It is completely stress-free for busy parents and guaranteed to be an instant family favorite!
Ingredienser
- Chicken breast tenders600 g
- Salted pretzels150 g
- Grated parmesan cheese50 g
- Eggs2 pcs
- All-purpose flour60 g
- Olive oil spray1 bottle
- Honey3 tbsp
- Dijon mustard3 tbsp
- Mayonnaise2 tbsp
Sådan gør du
Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper to ensure easy cleanup.
Place the salted pretzels in a secure zip-top bag and crush them with a rolling pin until they resemble coarse crumbs. Pour the crumbs into a shallow dish and mix thoroughly with the grated parmesan cheese.
Prepare your workstation by placing the flour in one shallow bowl and whisking the two eggs in another.
Dip each chicken tender first into the flour to coat lightly, then dip into the beaten eggs, and finally press firmly into the pretzel and parmesan mixture so the crunchy bits stick well.
Arrange the coated tenders in a single layer on the prepared baking sheet. Spray them lightly with olive oil spray and bake for 15 minutes, or until the chicken is cooked through and the outside is crispy and golden.
While the chicken is baking, quickly whisk together the honey, Dijon mustard, and mayonnaise in a small bowl. Serve the hot chicken tenders immediately with this sweet and tangy dip!