Pretzel Baked Chicken Tenders
Ingredients
2 lb chicken tenders
1 1/2 tsp kosher salt
2 cups pretzels finely ground
1 cup all purpose flour
1/2 teaspoon garlic powder, onion powder, salt, pepper, and paprika (measure with your heart) each
3 egg whites (Or two whole eggs)
1 Tbsp mustard of choice
Directions
If possible before frying, toss tenders with the 1 1/2 tsp kosher salt, let rest on a cooking rack on a sheet pan in the fridge 30 minutes to an hour. Remove chicken from fridge 30 minutes to frying.
Preheat oven to 425 degrees F.
Set up a breading station, with one shallow pan seasoned flour, one pan egg whites with mustard that have been whisked until frothy, and one pan with pretzel crumbs and seasoning.
Pat chicken dry. Dedicate one hand to dealing with the dry, and one hand with the egg mixture, otherwise, you'll bread your fingers. Coat the chicken with flour, dusting off excess. Then dip in eggs, shaking off excess, then coat in seasoned pretzel mix.
Place on oiled sheet pan, spray tops of tenders with cooking spray, and bake for 20-25 minutes, flipping in between. Leftovers can be frozen and reheated in a 375 degree oven for 25 minutes.
