| Level: | Easy |
| Total: | 25 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 25 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 cup spicy brown mustard
- 1 cup mayonnaise
- 1/2 cup honey
- 1/2 cup all-purpose flour
- 2 cups crushed pretzel twists
- 1 1/2 pounds chicken tenders
- 1 1/2 teaspoons kosher salt
- 4 tablespoons salted butter
- 1/4 cup olive oil
Instructions
- Mix the brown mustard, mayonnaise and honey in a small bowl. Add 1 cup of the mixture to a shallow bowl. Reserve the rest for serving. Place the flour in another shallow bowl, then spread the pretzel crumbs on a plate.
- Season the chicken tenders with the salt. Coat each chicken tender in flour, then dunk in the honey-mustard mixture and coat in the pretzels; set aside on a large plate.
- Heat 2 tablespoons of the butter and 2 tablespoons of the olive oil in a large nonstick skillet over medium-low heat until melted and hot. Add half of the chicken and cook until golden brown and cooked through, 2 to 3 minutes per side. Remove to a rack placed over a sheet pan. Repeat with the remaining butter, oil and chicken.
- Serve alongside the reserved honey mustard.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1148 |
| Total Fat | 68 g |
| Saturated Fat | 15 g |
| Carbohydrates | 111 g |
| Dietary Fiber | 6 g |
| Sugar | 26 g |
| Protein | 27 g |
| Cholesterol | 82 mg |
| Sodium | 2180 mg |
| Serving Size | 1 of 6 servings |
| Calories | 1148 |
| Total Fat | 68 g |
| Saturated Fat | 15 g |
| Carbohydrates | 111 g |
| Dietary Fiber | 6 g |
| Sugar | 26 g |
| Protein | 27 g |
| Cholesterol | 82 mg |
| Sodium | 2180 mg |
Reviews
After reading the reviews, I made this tonight. It was great! I really didn’t change anything, substantial, but I took some advice as to the cooking process.
I used thin strips of chicken breasts instead of tenders. Then I breaded them per the instructions but took an extra step, putting them on a parchment lined sheet pan, spraying them with cooking spray, then placing them in the fridge for 30 minutes. When pan frying, I adjusted the pan temp between medium low and medium being careful not to burn the outside while cooking them to around 155-170. (You really don’t need to cook them to 165)
They turned out very juicy and perfectly browned. I would recommend eating them with a knife and fork, they are a little messy!! Lol!
I used thin strips of chicken breasts instead of tenders. Then I breaded them per the instructions but took an extra step, putting them on a parchment lined sheet pan, spraying them with cooking spray, then placing them in the fridge for 30 minutes. When pan frying, I adjusted the pan temp between medium low and medium being careful not to burn the outside while cooking them to around 155-170. (You really don’t need to cook them to 165)
They turned out very juicy and perfectly browned. I would recommend eating them with a knife and fork, they are a little messy!! Lol!
Tried this last night. The tenders didn’t cook thoroughly, so next time I am going to pound them a little thinner to help them cook better. Otherwise they were a hit
AWFUL. Chicken did not cook in the 2-3 minutes per side recommended, nor after several more minutes once the pretzel breading burned ♀️ Still raw and pink inside. I’m a good cook and don’t usually have any trouble with recipes. This one just sets you up for failure. If I try again I’ll definitely bake them… for now, I’m just left disappointed and out 1.5 lbs of chicken Maybe now I’ve learned my lesson and I’ll stop trying to make Pioneer Woman recipes, they never turn out.
In an effort to make a little healthier, I baked these at 400 degrees for 20 min on a cookie sheet with a rack. Bad idea – 1 star. No amount of delicious honey mustard sauce fixed it. I had a bunch of leftovers so the next night, I fried (the already baked tenders) as instructed and they were so much better.
I love Ree’s recipes but made some changes to this recipe that I hope you will not hold against me. I had shiitake mushrooms that were on sale and I wanted to use them for a mushroom sauce. The pretzel crusted chicken sounded good…so I combined my idea for a mushroom sauce with the pretzel chicken and mustard sauce. I sliced a chicken breast in half, lengthwise and soaked it in buttermilk. I then dredged the pieces in flour, again in the buttermilk, then in the pretzel pieces I fried them per Ree’s directions, about 4 minutes per side then removed the chicken pieces to a plate to rest. I added a couple more TB butter to the pan, 2 TB flour and about 6 ounces of shiitake mushrooms. I cooked them for about 4 minutes and added 1 C of milk to make a nice mushroom roux. I made 1/2 of the mustard sauce recipe (this is quite good). I spooned about 1/2 cup of the mushroom roux onto the plate and topped with 3-4 pieces of the chicken (sliced into 1/2 ” strips). I drizzled about 2 tsp of the mustard sauce onto the chicken and served with a side of asparagus (broccoli would be good as well). I thought my recipe made the best combination of Ree’s pretzel chicken with my desire for a mushroom sauce and a little less mustard sauce that she called for.
I found honey mustard & onion pretzel bits and it was a hit!!!!!!
Nice flavor. My husband went back for seconds. I grabbed an extra bite too. A bit messy to make. I suggest you use a whip to blend the sauce. Make sure you salt your tenders. I tried a few with and without salt. And add about 2/3 of the honey to start then add more to taste. Will definitely try this recipe again.
So easy and delicious! I used ranch flavored pretzels. Yum!
If you like spicy use the Snyder jalapeno pretzel pieces, it was so good
Haven’t tried this yet ! Have to mark a star though! Please Explain why you give a recipe a 1 or 5 star review!