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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
Ingredients Equipment Method Notes

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

Equipment

  • Food Processor

Method
 

  1. Preheat your oven to 400° F and line a baking sheet with parchment paper.
  2. Cut chicken into desired size, depending on if you want chicken tenders or chicken nuggets. I recommend thinner slices as well. Set aside.
  3. In a food processor, crush pretzels until they turn into a combination of powder and small pieces.
  4. In a bowl, combine all dry ingredients and mix together. Set aside.
  5. 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.
  6. Piece by piece, dredge chicken into wet ingredients until completely covered.
  7. 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.
  8. After coating each piece of chicken and spacing them out on the baking sheet, bake in the oven for 15-20 minutes.
  9. 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.