You don't have to possess superpowers to pack a punch of crunch into a wholesome family meal. This recipe offers crispy-coated fun without deep-frying!
Spice up chicken tenders with a baseball park favorite: pretzels and mustard. Hard sourdough pretzels provide the crunchiest of crunches. And the Honey Mustard Dipping Sauce is simple enough for little sous chefs to tackle on their own.
Whisk together the mayonnaise and mustard in a small bowl. Place the chicken tenders in a shallow dish and pour the mixture over them, turning them to coat. Let the tenders sit for 15 minutes.
Put the pretzels in a gallon-size ziplock freezer bag. Crush them with a rolling pin until the nuggets are a mix of coarse crumbs and pea-sized chunks. Transfer roughly two-thirds of the pieces to a shallow dish.
Heat the oven to 425º. Line a large baking sheet with aluminum foil and spray it lightly with cooking spray. Dredge the tenders in the pretzel crumbs. Add some of the reserved pieces to the dish of crumbs after every 3 to 4 tenders to keep the coating crunchy. Arrange the tenders on the baking sheet and spray them lightly with cooking spray. Bake until they are just cooked through, about 18 minutes.
Whisk together all of the dipping sauce ingredients in a small bowl until well blended. Serves 6.
Per serving (2 chicken tenders and 1 tablespoon of sauce):
Total Fat 20 g (31% DV)
Saturated Fat 4 g (18% DV)
Cholesterol 42 mg (14% DV)
Sodium 1,146 mg (48% DV)
Total Carbohydrate 35 g (12% DV)
Fiber 2 g (7% DV)
Sugars 6 g
Protein 16 g (32% DV)
Percent daily values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.