Pretzel-Crusted Chicken Tenders with Honey Mustard Dip

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Got this from Weight Watchers. It’s 3 points.  And VERY delicious!


  • 3 tablespoons white all-purpose flour
  • 1 teaspoon Kosher salt
  • ¼ teaspoon black pepper
  • 1 large egg, beaten
  • 3-1/2 ounces, crushed (I like it coarse) plain salted hard pretzel
  • 1 pound chicken tenderloins
  • 5 sprays cooking spray
  • 2 tablespoons honey mustard
  • 1 tablespoon whole-grain mustard
  • 1 tablespoon light mayonnaise
  • 1 tablespoon warm water


Preheat oven to 450 degrees. Place a wire rack over a baking sheet; lightly coat rack with cooking spray.

Combine flour, salt and pepper in a small shallow bowl. Beat egg in a second shallow bowl. Place crushed pretzels in a third shallow bowl. Dip each chicken tender in flour mixture; shake off any excess. Next dip in egg and then crushed pretzels; turn to coat. Place on prepared rack in a single layer. Repeat with remaining ingredients; bake until cooked through, about 15 minutes.

While chicken cooks, whisk together both mustards, mayonnaise and water; serve with chicken.

Serving size -1/2 ounce plus 2-1/2 teaspoons sauce.


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