Ingredients
Chicken and Coating
- 8 chicken tenders (more or less to fit pan lengthwise)
- 1 egg
- 2 cups crushed salted pretzels
- 1/2 teaspoon dried parsley
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Nonstick cooking spray
Honey Mustard Sauce
- 3/4 cup light mayonnaise
- 1/4 cup honey
- 2 tablespoons yellow mustard
- 2 tablespoons Dijon mustard
- 1 tablespoon cider vinegar
- 1-2 teaspoons hot sauce
Potatoes
- 3 cups chopped red potatoes (1/2” cubes)
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon Honey Mustard Sauce (from above)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 400°F (204°C). Line a baking sheet with foil and lightly spray it with nonstick cooking spray to prevent sticking.
- Make Honey Mustard Sauce and Egg Wash: In a medium bowl, whisk together the honey mustard sauce ingredients—light mayonnaise, honey, yellow mustard, Dijon mustard, cider vinegar, and hot sauce. Remove 1/4 cup of this sauce into a small bowl and whisk in one egg; this mixture will serve as your honey mustard egg wash. Set aside.
- Prepare and Partially Bake Potatoes: On the prepared baking sheet, toss the chopped red potatoes with olive oil, salt, pepper, and 1 tablespoon of the honey mustard sauce until evenly coated. Spread them out in an even layer and bake in the preheated oven for 10 minutes.
- Prepare Pretzel Coating and Chicken: While potatoes bake, combine the crushed salted pretzels, dried parsley, onion powder, garlic powder, paprika, salt, and pepper in a shallow dish. Pat the chicken tenders thoroughly dry using paper towels. Dip each chicken tender into the honey mustard egg wash, allowing excess to drip off, then dredge it into the pretzel mixture, pressing firmly so the crumbs stick well. Set the coated chicken aside on a rack if the potatoes are still baking.
- Finish Baking Chicken and Potatoes: After the potatoes have baked for 10 minutes, stir them and push them to one side of the pan. Arrange the coated chicken tenders in a vertical row on the open side of the pan and lightly spray them with nonstick cooking spray. Return the pan to the oven and bake for an additional 12-18 minutes until the chicken is fully cooked and the potatoes are tender. If the potatoes need longer to soften, remove the chicken once done and continue cooking the potatoes.
- Serve: Plate the chicken tenders with the roasted potatoes and serve with the remaining honey mustard sauce for dipping or drizzling. Enjoy your flavorful sheet pan meal!
Notes
- You can adjust the hot sauce quantity to your liking to make the honey mustard sauce milder or spicier.
- Using light mayonnaise in the sauce reduces fat but maintains creaminess.
- Patting chicken dry is essential for the pretzel coating to stick well.
- If you want extra crispy chicken, broil for 1-2 minutes at the end but watch carefully to avoid burning.
- Red potatoes hold up well during roasting and provide a nice texture contrast to the crispy chicken.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
