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Pretzel Chicken Tenders

Pretzel Chicken Tenders

5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Equipment

  • Food Processor

Ingredients
  

Chicken

  • 1 ½ lbs chicken

Wet Ingredients

  • 3 eggs
  • ¼ cup + 2 tbsp cup cassava flour (I use Otto's)
  • ¼ cup milk or nut milk of choice (I use canned coconut milk)

Dry Ingredients

  • 3 cups pretzels (I use Quinn)
  • 2 tbsp cassava flour  (I use Otto's)
  • 1 tbsp Italian seasoning
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • salt & pepper, to taste

Instructions
 

  • Preheat your oven to 400° F and line a baking sheet with parchment paper.
  • Cut chicken into desired size, depending on if you want chicken tenders or chicken nuggets. I recommend thinner slices as well. Set aside.
  • In a food processor, crush pretzels until they turn into a combination of powder and small pieces.
  • In a bowl, combine all dry ingredients and mix together. Set aside.
  • In another bowl, preferably with a flat bottom surface, combine all wet ingredients and whisk together until completely mixed. Set bowl with wet ingredients next to the bowl with dry ingredients.
  • Piece by piece, dredge chicken into wet ingredients until completely covered.
  • Transfer the piece of chicken into the bowl with the dry ingredients and roll into it's completely coated. Once coated, place on baking sheet.
  • After coating each piece of chicken and spacing them out on the baking sheet, bake in the oven for 15-20 minutes.
  • Serve immediately with dipping sauce of choice.

Notes

To reheat leftovers, opt for using an air fyer or conventional toaster oven to keep them crispy.