Pretzel-crusted chicken tenders with honey-mustard dip
You'll love the savoury combination of chicken, pretzels, honey mustard, and whole-grain mustard. Perfect for happy hour or for a kid-friendly family dinner, these pretzel-coated chicken tenders are irresistible dunked in an easy dip.
450 g, (500g), fat trimmed
Whole grain mustard
2 x 3 second spray(s)
- Preheat oven to 220°C. Lightly spray a wire rack with oil and place on a large baking tray.
- Using 3 wide shallow bowls, place flour in one bowl and season with salt and pepper. Place pretzels in another bowl, then lightly beat egg in the remaining bowl.
- Working with one tenderloin at a time, lightly dust chicken in flour, shaking off any excess, then dip into egg and coat in crushed pretzels, pressing on lightly and evenly. Arrange chicken in a single layer on the prepared rack. Lightly spray with oil. Bake for about 15 minutes or until golden and cooked through.
- Meanwhile, to make dip, whisk both mustards, mayonnaise, honey and 1 tablespoon warm water in a small bowl. Serve chicken with dip.
TIP: Chicken can be coated several hours ahead. Place on rack and keep covered with foil in the fridge until you’re ready to cook.