Description
These Pretzel Chicken Fingers with a delectable Honey Mustard Cheese Sauce are sure to be a hit at your next gathering. Crunchy pretzel-crusted chicken tenders paired with a creamy, tangy cheese sauce make for a delicious and crowd-pleasing dish.
Ingredients
Units
Scale
For the Chicken Fingers:
- 3 cups finely crushed salted pretzel twists
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and black pepper, to taste
- 2 tbsp all-purpose flour or gluten-free flour
- 1 large egg, beaten
- 2 lbs boneless chicken tenders
- 2 tbsp extra virgin olive oil
For the Cheese Sauce:
- 3 tbsp salted butter
- 3 tbsp all-purpose flour
- 1 cup hard cider or apple cider (whole milk can be substituted)
- 1 1/2 cups shredded cheddar or Monterey jack cheese
- 2 tbsp Dijon mustard
- 1 tbsp honey
- 1/2 tsp cayenne pepper
Instructions
- Preheat the oven: Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Prepare the Chicken: In a shallow bowl, combine the pretzel crumbs, onion powder, garlic powder, paprika, salt, pepper, and flour. In a separate bowl, beat the egg, add the chicken, and coat well. Dredge the chicken in the pretzel mixture, ensuring even coverage, then place on the baking sheet. Drizzle with olive oil and bake for 20-25 minutes until crispy.
- Make the Cheese Sauce: In a saucepan, melt the butter, whisk in the flour, then gradually add the cider and cheese until smooth. Stir in the Dijon mustard, honey, and cayenne.
- Serve: Serve the crispy chicken fingers with the warm cheese sauce for dipping.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 380 kcal
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 110mg
