Pretzel Chicken

Published March 23, 2012 by jenmatteson

I’ve made pretzel chicken 100+ times (it seems like anyway).  It’s one of the easiest recipes in which you almost always have everything on hand to make in a cinch.  I usually use fat-free Old Dutch pretzels, but the “everything bagel” pretzels caught my eye at the store, plus they were on sale.  Bonus!  Normally, I use milk, but I was out and decided to try non-fat plain Greek yogurt in its place.  Nate said this was the best batch of pretzel chicken I’ve ever made!  We’ve had it several times, so it’s certainly a great compliment.

These are quick to throw together and in the oven. You can serve them as a finger food, appetizer, or a meal in itself.  Experiment with mustards and pretzels to find what combination you like best.

Pretzel Chicken


2 boneless skinless chicken breasts, cut into strips
2 tbsp non-fat plain Greek yogurt
1/4 cup Dijon mustard (I use horseradish Dijon)
salt and pepper
2 cups finely crushed pretzels, (the food processor is ideal)

1. Preheat oven to 425 degrees. Line baking sheet with foil, and place a cooling rack on top.  Spray lightly with olive oil.
2. In a shallow dish, mix yogurt and mustard.  Add salt and pepper to taste.  Dip chicken tenders in mustard mixture, shaking or wiping off any excess.  Dredge in pretzel crumbs, then place on baking sheet topped with cooling rack.  Spray tenders with olive oil.
3. Bake chicken tenders at 425 degrees for 15 minutes, then flip.  Spray topside lightly with olive oil.  Return to oven and bake for another 15 minutes, or until crust begins to brown and chicken is cooked through. Serve with desired dipping sauce.

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