Baked Hot Honey Mustard Pretzel Chicken Fingers

From: Half Baked Harvest

Keeping things fun with these tasty baked Spicy Honey Mustard Pretzel Chicken Fingers...the "grown-up" version of chicken fingers...that kids love too!


Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6

Ingredients

• 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
• kosher salt

Instructions

• In a bowl, whisk together the mustard, yogurt, and honey. Add the chicken and toss well to coat.

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment.

• Add the pretzel crumbs, garlic powder, onion powder, paprika, and a pinch of pepper to a medium-sized bowl. Stir to combine.

• 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.

• Meanwhile, make the spicy honey sauce. Melt together the honey, butter, cayenne, chili powder, paprika, and a pinch of salt.

• Serve the chicken topped with flaky salt and spicy honey sauce for dipping. I'd add a side of ranch too. Enjoy!