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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. MORE+ LESS-

Dorothy Kern
November 28, 2014

Ingredients

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

Steps

Hide Images
  • 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.

Expert Tips

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.

Nutrition Information

No nutrition information available for this recipe

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