Baked Hot Spicy Honey Mustard Pretzel Chicken Fingers

In the event that you think back through past HBH plans, you’ll see a bunch of chicken tender and popcorn chicken plans. There’s likewise my dearest (and famous) southern hot nectar chicken also. Truly, breaded chicken plans are large top picks in my family. By and by, I love to heat the chicken strips… and afterward include a lot of sauces for plunging. They’re so acceptable, fun, and a pleasant switch up from the normal weeknight supper. You know?

Yet, these chicken strips are additional exceptional, they’re a concoction of a couple of oldie plans I’ve partaken from quite a while ago. For those of you who’ve been tracking with right back since the beginning of HBH (in 2012). You may recollect that I once shared a pretzel crusted chicken plate of mixed greens with nectar mustard. Out of the blue, as I was gazing at the rear of a pretzel pack I had in the wash room, I recollected that chicken. And afterward, I realized I was making pretzel covered chicken tenders. I mean why not? I had solidified chicken fingers in the cooler. What else would I make with those two fixings? It was an easy decision.

From that point, I included the seasonings, in addition to the zesty nectar sauce. In under a couple of hours, I had these pretzel chicken tenders idealized. From that point, I sent photographs to my more established sibling Creighton, who adores chicken strips more than anybody I know. Wishing he could have been here to appreciate them. Especially missing the remainder of the family nowadays.

Honey Mustard Pretzel Chicken Fingers

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Recipe by halfbakedharvest Course: MainCuisine: AmericanDifficulty: Easy


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Honey Mustard Pretzel Chicken Fingers: An addictive pretzel snack transforms itself into a superlative breading for chicken fingers that are toasted quickly in an air fryer.


  • 1/4 cup dijon mustard

  • 1/4 cup plain yogurt, sour cream, or olive oil mayo

  • 2 tablespoons honey

  • 2 pounds boneless chicken tenders

  • 2 cups finely crushed salted pretzel twists

  • 1 each each garlic and onion powder

  • 1/2 teaspoon smoked paprika

  • 1 teaspoon black pepper

  • extra virgin olive oil for brushing

  • ranch dressing for serving (optional)

  • 1/4 cup honey

  • 3 tablespoons salted butter

  • 1 teaspoon cayenne pepper using more or less to your taste

  • 1/2 teaspoon chili powder

  • 1/2 teaspoon smoked paprika

  • kosher salt


  • In a bowl, whisk together the mustard, yogurt, and honey. Add the chicken and toss well to coat.
  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
  • Add the pretzel crumbs, garlic powder, onion powder, paprika and a pinch of pepper to a medium sized bowl. Stir to combine.
  • Remove each piece of chicken from the honey mustard, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary use two baking sheets. Lightly brush/drizzle the chicken with olive oil. Transfer to the oven and bake for 15-20 minutes or until the chicken is cooked through.
  • Meanwhile, make the spicy honey sauce. Melt together the honey, butter, cayenne, chili powder, paprika, and a pinch of salt.
  • Serve the chicken topped with flaky salt and spicy honey sauce for dipping. I’d add a side of ranch too. Enjoy!


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