Spicy Honey Mustard Pretzel Chicken Fingers



RICK FUGE #eatsouth

Grown-up chicken dippers! Chicken, honey mustard, breaded in salty pretzel crumbs, oven baked, then dipped in a spicy-hot honey sauce, followed up with a cooling ranch. This recipe comes from halfbakedharvest.com



  • 1/4 cup dijon mustard
  • 1/4 cup plain yogurt, sour cream, or olive oil mayo
  • 2 tablespoons honey
  • 2 pounds boneless chicken tenders
  • 2 cups finely crushed salted pretzel twists
  • 1 teaspoon each garlic and onion powder
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon black pepper
  • extra virgin olive oil for brushing
  • ranch dressing for serving (optional)
  • Spicy Honey Sauce
  • 1/4 cup honey
  • 3 tablespoons salted butter
  • 1 teaspoon cayenne pepper using more or less to your taste
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Salt

Serves: 6


  1. In a bowl, whisk together the mustard, yogurt, and honey. Add the chicken and toss well to coat.
  2. Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
  3. Finely crush the pretzels and add pretzel crumbs, garlic powder, onion powder, paprika and a pinch of pepper to a medium sized bowl. Stir to combine.
  4. Remove each piece of chicken from the honey mustard, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary use two baking sheets. Lightly brush/drizzle the chicken with olive oil. Transfer to the oven and bake for 15-20 minutes or until the chicken is cooked through.
  5. Meanwhile, make the spicy honey sauce. Melt together the honey, butter, cayenne, chili powder, paprika, and a pinch of salt.
  6. Serve the chicken topped with flaky salt and spicy honey sauce for dipping along with a ranch dressing too.