Pretzel-Crusted Chicken Fingers with Honey Mustard Dip
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?!
Servings 20 fingers
Ingredients
Chicken Fingers
- 1 chicken breast cut into thin strips
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ cup flour or enough to coat the chicken strips
- 1 large egg
- 4-5 cups pretzels coarsely crushed
Honey Mustard Dip
- ½ cup mayonnaise
- 114 yellow mustard dijon mustard works well too
- 2 tablespoon honey
- salt and pepper to taste
- hot sauce to taste, if you like the dip spicy
Instructions
- Preheat oven to 375 degrees.
- Season chicken strips with salt, pepper and paprika.
- Dredge each strip first in flour, then dip in egg and generously coat in the crushes pretzels.
- Bake for no more than 15-16 minutes because chicken breast tends will dry up if left in the oven for too long.
- For the Honey Mustard dip, mix all the ingredients together. Serve it up!
Notes
- Instead of baking, you can also shallow fry or even airfry. For airfrying, spray a generous coating of oil.