Pretzel-Crusted Chicken Fingers with Honey Mustard Dip

Pretzel-Crusted Chicken Fingers
I don’t eat deep fried stuff anymore, or  limit them to a bite (which is usually of something my sister would be eating– one french fry, one shrimp, one Lays potato chip. I know I’m weird. Often times when I go out to eat with friends, the appetizer just inevitably ends up being deep fried and I’d be damned if I even request grilled shrimp over deep-fried shrimp because “nobody wants to eat grilled shrimps, Izza!”  In those heated moments, I question our friendship.

Pretzel Crusted Chicken Fingers
Though I have yet to convert my friends to grilled shrimps, I know for chicken, these pretzel crusted fingers will always be a winner.  My siblings scarfed these down in ten minutes. They’re a healthier alternative. Sure, I use pretzels but we can afford a few carbs because these are delicious and we can burn off later in the gym, okay? I won’t even start with the honey mustard dip because I want to let your taste buds enjoy that and also because this keyboard is ancient and hurting my fingers.Pretzel-Crusted Chicken Fingers
If you’re more into visuals, check out how I make this!
5.0 from 1 reviews
Pretzel-Crusted Chicken Fingers with Honey Mustard Dip
Prep time
Cook time
Total time
These chicken fingers are a must try if you're on a health kick, specially if you're on a health kick. They are baked to crisp perfection and can we ever say no to pretzels?!
Recipe type: Appetizer
Serves: Approx 21 chicken fingers
  • Chicken fingers:
  • 1 chicken breast cut into thin strips
  • ½ tsp salt or to taste
  • ½ tsp black pepper
  • ½ tsp paprika
  • ½ cup flour (enough to coat the chicken strips)
  • 1 large egg
  • 4-5 cups Pretzels (coarsely crushed)
  • Honey Mustard Dip:
  • ½ cup Mayonnaise
  • 114 Yellow Mustard
  • 2 tbsp Honey
  • Salt and pepper to taste
  • Add a few teaspoons of hot sauce to make a spicy dip
  1. Preheat oven to 375 degrees.
  2. Season chicken strips with salt, pepper and paprika.
  3. Dredge each strip first in flour, then dip in egg and generously coat in the crushes pretzels.
  4. Bake for no more than 15-16 minutes because chicken breast tends will dry up if left in the oven for too long.
  5. For the Honey Mustard dip, mix all the ingredients together.


  1. Oh man, I’ve made these three times now and I can’t get enough of them. Pretzel crust is an awesome idea — these turn out good and salty and crunchy, satisfying my fast food chicken tender cravings. The honey mustard dip is very tasty, too; they’ve also gone well with a copycat Raising Cane’s sauce.

    Can’t wait to try more of your recipes! Thank you for sharing them!

    1. Thanks for trying this out, Emily. One of my favorite appetizers:) I hope you get a chance to try other recipes on my blog!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: