Ingredients
Chicken Tenders
- 1 ¼ lb chicken tenderloins
- 2 heaping cups mini pretzels
- 2 tablespoons neutral oil (avocado, olive, etc.)
- ½ cup all-purpose flour
- 1 tablespoon cornstarch
- ½ teaspoon kosher salt
- ½ teaspoon onion powder
- ½ teaspoon dry ground mustard powder
- ¼ teaspoon cracked black pepper
- 2 eggs, beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon water
- Avocado oil spray or another cooking spray of choice
Honey Mustard Dipping Sauce
- ½ cup plain Greek yogurt
- 2 tablespoons Dijon mustard
- 2 tablespoons honey (preferably hot honey for extra flavor)
- 2 teaspoons lemon juice
- Salt and pepper to taste
Instructions
- Prepare the Chicken Tenders: On a clean surface, use a meat tenderizer or the flat side of a large knife and your fist to gently pound each chicken tenderloin to slightly thin it out, ensuring even cooking.
- Crush the Pretzels: Place the mini pretzels inside a plastic zip-top bag lying flat on a hard surface. Use a rolling pin to crush them into crumbs about the size of panko breadcrumbs. Alternatively, pulse briefly in a food processor, careful not to over-process.
- Set Up Coating Bowls: Arrange three shallow bowls. In the first, combine the crushed pretzels with 2 tablespoons of neutral oil and stir well to coat. In the second, whisk together the flour, cornstarch, kosher salt, onion powder, dry ground mustard powder, and cracked black pepper. In the third, whisk the eggs, Dijon mustard, and water until smooth.
- Coat the Chicken: Dredge each chicken tender first in the flour mixture, shaking off excess. Dip into the egg mixture, then press into the pretzel crumb mixture, coating evenly on both sides. Place the coated tenders on a baking rack over a rimmed baking sheet. Repeat for all tenders.
- Preheat Air Fryer: Let the coated tenders rest briefly while you preheat the air fryer to 400°F (205°C).
- Air Fry the Tenders: Lightly spray the tenders with avocado oil or your preferred neutral oil spray. Arrange them in the air fryer basket in a single layer. Cook for 6 to 8 minutes, flipping halfway through, until the internal temperature reaches 165°F and the coating is golden brown and crispy.
- Make Honey Mustard Dipping Sauce: In a small bowl, whisk together Greek yogurt, Dijon mustard, honey, lemon juice, and season with salt and pepper to taste until well combined.
- Serve: Serve the warm pretzel crusted chicken tenders immediately with the honey mustard dipping sauce for a perfect bite every time.
Notes
- Do not over-process pretzels in the food processor to avoid powdery texture.
- Use a meat thermometer to ensure chicken reaches a safe 165°F internal temperature.
- Resting tenders after coating helps the crust adhere better during air frying.
- Hot honey in the dipping sauce adds a subtle spicy kick but can be substituted with regular honey.
- Use avocado or another neutral oil to prevent overpowering the pretzel flavor.
- These tenders can be doubled for a larger batch but cook in batches to avoid overcrowding the air fryer.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Chicken
- Method: Air Frying
- Cuisine: American
