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Pretzel-Crusted Chicken Fingers

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  • Prep 15 min
  • Total 35 min
  • Ingredients 7
  • Servings 4
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Kids will love this twist on chicken fingers using crushed pretzels and barbecue sauce.
By Dorothy Kern
Updated Nov 28, 2014
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  • 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


  • 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.

Tips from the Pillsbury Kitchens

  • tip 1
    Turn this into an adult-friendly meal by topping a salad with the Pretzel-Coated Chicken Fingers.
  • tip 2
    Serve chicken fingers with baked Pillsbury™ refrigerated crescent dinner rolls and a steamed vegetable for a well-rounded meal.

Nutrition Information

No nutrition information available for this recipe
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