This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
SMF Kitchen
@smfchicken
00:10
Prep
00:20
Cook
00:30
Total Time
Ingredients & Directions
Directions
Pretzel Crusted Chicken
1 lb
Springer Mountain Farms Chicken Tenders or Boneless Skinless Breast Strips
1/4 cup
Flour
1 teaspoon
Garlic Powder
1 teaspoon
Onion powder
1/2 teaspoon
Paprika
1 teaspoon
Salt
1/2 teaspoon
Black pepper
2
Eggs, whisked
3 oz
Pretzels, crushed
Olive oil spray (or other non-stick spray)
- Preheat oven to 400°F.
- Place a cooking screen/rack in a baking sheet and spray with non-stick cooking spray. (If you don't have a cooking screen, you can place chicken straight on coated baking sheet, but recommend turning chicken tenders halfway through the cooking time for even browning.)
- Mix the flour and seasonings in a shallow dish.
- Set up breading station with seasoned flour, whisked eggs and crushed pretzels (in that order).
- Dip all chicken tenders in the seasoned flour and shake off excess.
- Next, move to the egg wash making sure all of the chicken is coated in egg.
- Finally, roll the chicken in the crushed pretzel pieces, coating evenly.
- Place on cooking screen or baking sheet.
- Once all chicken is coated, spray evenly with additional olive oil/non-stick cooking spray and place in the pre-heated oven for 20 minutes. (If not cooking on the screen, remember to turn the chicken about halfway through the cook time.)
- Chicken is done when it reaches an internal temperature of 165°F.
- Serve with your favorite dipping sauce-we recommend honey mustard!
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
JOIN The FLOCK
Get coupons, recipes, and more
delivered straight to your inbox.
Yield: 4
00:10
Prep
00:20
Cook
00:30 Total Time
Ingredients
Directions
Pretzel Crusted Chicken
1 lb
Springer Mountain Farms Chicken Tenders or Boneless Skinless Breast Strips
1/4 cup
Flour
1 teaspoon
Garlic Powder
1 teaspoon
Onion powder
1/2 teaspoon
Paprika
1 teaspoon
Salt
1/2 teaspoon
Black pepper
2
Eggs, whisked
3 oz
Pretzels, crushed
Olive oil spray (or other non-stick spray)
- Preheat oven to 400°F.
- Place a cooking screen/rack in a baking sheet and spray with non-stick cooking spray. (If you don't have a cooking screen, you can place chicken straight on coated baking sheet, but recommend turning chicken tenders halfway through the cooking time for even browning.)
- Mix the flour and seasonings in a shallow dish.
- Set up breading station with seasoned flour, whisked eggs and crushed pretzels (in that order).
- Dip all chicken tenders in the seasoned flour and shake off excess.
- Next, move to the egg wash making sure all of the chicken is coated in egg.
- Finally, roll the chicken in the crushed pretzel pieces, coating evenly.
- Place on cooking screen or baking sheet.
- Once all chicken is coated, spray evenly with additional olive oil/non-stick cooking spray and place in the pre-heated oven for 20 minutes. (If not cooking on the screen, remember to turn the chicken about halfway through the cook time.)
- Chicken is done when it reaches an internal temperature of 165°F.
- Serve with your favorite dipping sauce-we recommend honey mustard!
