Pretzel Crusted Honey Mustard Chicken Fingers

Half Baked Harvest just keeps killin it with the recipes! Tiegen recently posted this recipe for chicken fingers that I immediately bookmarked. It’s very similar to how I typically make chicken fingers but with one or two teeny changes that feel groundbreaking in the “why in the world have I not always done this” way.

Just before going in the oven

Check out the offish recipe if you’d like but I made a few adaptations based on what I had in the house and it worked out perfectly. Basically, coat chicken tenders in honey mustard (greek yogurt, dijon or ground mustard, honey, and cayenne – all to taste) and then roll them in crushed pretzels that you’ve spiced up with onion powder, garlic powder, and smoked paprika. Feel free to give them a generous coating of both that creamy honey mustard and the pretzel breading. Spread the chicken fingers on a baking sheet, drizzle with some olive oil, sprinkle with a bit of course salt, and bake at 400 for 25 minutes. While they’re cooking, make your dipping sauces: ranch dressing (I used store-bought) and hot honey. Hot honey can be made three ways: 1) literally just hot sauce and honey, warmed together on the stove, 2) honey + butter + cayenne, warmed on the stove or 3) buy some hot honey.

Chicken plus breading is standard. Using pretzels for that breading is just as easy but soooo much extra goodness. Same with the dipping sauces. I always eat my chicken fingers with ranch and honey…but hot honey? I should have always been doing that.