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Golden pretzel crusted chicken tenders resting on a wire rack ready to serve

Pretzel Crusted Chicken Tenders

Crispy, salty, and juicy pretzel crusted chicken tenders made with a seasoned flour dredge, egg wash, and crushed pretzel coating. A family-friendly weeknight dinner ready in under an hour.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 5 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

  • Vegetable oil, for frying enough to fill 2 inches in skillet
  • 1 cup All-purpose flour
  • 1 tsp Dried parsley
  • 1 tsp Ground paprika smoked paprika recommended
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 0.5 tsp Kosher salt
  • 0.5 tsp Ground black pepper
  • 2 Large eggs
  • 0.25 cup Milk whole milk preferred
  • 2 cups Crushed pretzels crush by hand for mixed crumb and chunk texture
  • 1.25 lbs Chicken tenderloins patted completely dry before dredging

Equipment

  • Deep skillet
  • Cooking thermometer
  • Wire cooling rack
  • 3 shallow bowls
  • Tongs
  • Paper towels

Method
 

  1. Pour 2 inches of vegetable oil into a deep skillet. Heat over low-medium heat until the oil reaches 365°F. Use a cooking thermometer to monitor the temperature.
  2. In a shallow bowl, whisk together the flour, dried parsley, paprika, garlic powder, onion powder, salt, and black pepper. Set aside.
  3. In a second shallow bowl, whisk together the eggs and milk until fully combined. Set aside.
  4. Add the crushed pretzels to a third shallow bowl and spread evenly.
  5. Pat the chicken tenderloins completely dry with paper towels. Working one piece at a time, dredge each tender in the seasoned flour, shake off excess, dip in the egg mixture, then press firmly into the crushed pretzels on both sides.
  6. Working in batches of 2 to 3 tenders at a time, fry in the hot oil for 2 to 3 minutes per side until deep golden brown and cooked through to an internal temperature of 165°F. Transfer to a wire cooling rack.
  7. Repeat with remaining tenders, letting the oil return to 365°F between batches. Do not crowd the pan or the oil temperature will drop and the tenders will turn greasy.
  8. Garnish with fresh chopped parsley and serve immediately with your dipping sauce of choice.

Notes

For extra crunch, use a mix of fine pretzel crumbs and larger chunks. Reheat leftovers in the oven or air fryer at 375°F for 8 to 10 minutes. For a baked version, cook at 425°F on a wire rack for 20 to 22 minutes, flipping once.