Honey Mustard Pretzel-Coated Chicken Fingers

 We served the chicken tenders with Annie's white cheddar mac 'n cheese and roasted asparagus. 

We served the chicken tenders with Annie's white cheddar mac 'n cheese and roasted asparagus. 

Ingredients:

  • 1 pkg boneless skinless chicken tenders (about 1 lb.) OR 1 pkg of 4 thin chicken breasts
  • Salt
  • Pepper
  • 1/4 cup natural honey mustard (no high fructose corn syrup) + more for dipping
  • 1/4 cup liquid egg whites
  • A few big handfuls of regular sized salted pretzel twists
  • 1 TB coconut sugar (or sub other granulated sugar)
  • Olive oil nonstick spray
  • Large ziplock bag

Directions:

  1. Preheat oven to 375 degrees F.
  2. Sprinkle chicken tenders or breasts with salt and pepper.
  3. Spray a baking sheet with olive oil nonstick spray. Set aside
  4. In a large bowl, combine the honey mustard with the egg whites.
  5. Place the chicken in the bowl and let it marinate for at least 5 minutes.
  6. Meanwhile, get out a large ziplock bag and put a few large handfuls of pretzels in. Seal it completely. With some sort of hard object, like a meat mallet, crush the pretzels. 
  7. Open the bag and add the sugar. Close the bag and shake to mix.
  8. Get out a big shallow dish and pour the pretzel mixture into it. 
  9. Set up your assembly line: Marinated chicken --> pretzel-sugar mix --> sprayed baking sheet
  10. Coat each piece of chicken in the pretzel-sugar mixture and place on the baking sheet. Spray the tops of the chicken with nonstick spray.
  11. Depending on the size of your chicken (whether they're in strip-form or full breasts) bake for 20-30 minutes or until they reach 160 degrees F. Flip the chicken halfway through the baking process.
  12. EAT!

{Recipe adapted from foodnetwork.com}