Pretzel-Crusted Chicken Fingers

pretzel-crusted chicken fingers Entree
Pretzel-Crusted Chicken Fingers
  • Prep 15 min
  • Total 35 min
  • Ingredients 7
  • Servings 4

Kids will love this twist on chicken fingers using crushed pretzels and barbecue sauce.

Updated November 28, 2014


  • 3/4
    to 1 lb uncooked chicken breast tenders (about 8 pieces)
  • 1/2
    cup barbecue sauce
  • 2
    tablespoons water
  • 3
    cups pretzels, finely crushed
  • 1/4
    teaspoon pepper
  • 1
    tablespoon olive oil
  • Cooking spray


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  • 1
    Heat oven to 425°F. Line cookie sheet with foil; spray with cooking spray.
  • 2
    If desired, lightly salt chicken tenders. In medium bowl, stir together barbecue sauce and water. Place chicken in mixture; turn to coat.
  • 3
    In shallow bowl or pie plate, place crushed pretzels, pepper and olive oil; stir with fork to combine. Dip chicken tenders in pretzel mixture, pressing to coat chicken. Turn chicken over; repeat to coat other side. Place on cookie sheet.
  • 4
    Spray tops of chicken with cooking spray. Bake 10 minutes.
  • 5
    Turn chicken; spray again with cooking spray. Bake 10 minutes longer or until chicken is no longer pink in center. Serve with additional barbecue sauce for dipping.

  • Turn this into an adult-friendly meal by topping a salad with the Pretzel-Coated Chicken Fingers.
  • Serve chicken fingers with baked Pillsbury™ refrigerated crescent dinner rolls and a steamed vegetable for a well-rounded meal.

No nutrition information available for this recipe

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