✨HONEY MUSTARD PRETZEL CHICKEN FINGERS✨ what’s better than that?! feels like a Friday kind of meal to me. chicken tenders are such a comfort food for me ☺️ they remind me of being a little kid. i feel like the older we get the less we order/eat chicken fingers as an adult, but why?! 🤷🏼♀️ adulting is hard enough, we don’t need to omit chicken fingers from our diet now too! these honey 🍯 mustard pretzel 🥨 chicken 🍗 fingers are gluten free, dairy free, paleo, crispy & crunchy and totally delicious! 😋
if you’re looking for dinner ideas for this weekend or for your menu next week these are a must! they go with almost everything! salads 🥗, sweet potato fries🍟(alexia’s are my favvvv), dipped in your favorite sauce, in a wrap 🌯 - you could even serve these as an appetizer at a get together with a honey mustard sauce on the side! yummy! 🥰
WHAT YOU NEED:
+ 1.5 lbs organic chicken tenders
+ 1/4 cup natural honey
+ 1/4 cup spicy brown mustard
+ 1/2 fresh squeezed lemon
+ 1 tsp garlic powder
+ 1/2 tsp black pepper
+ 3 cups pretzels, chopped
+ 1/2 cup oat flour (+ more if needed)
+ 2 cage free eggs
.
HOW TO:
In a small bowl, mix together honey, mustard, lemon, garlic powder and pepper. Place raw chicken tenders in a separate bowl or tubber ware. Pour marinate over chicken tenders and let marinate in the fridge for at least 2 hours (or up to overnight).
Preheat the oven to 350 degrees and line a baking sheet with parchment paper and set aside.
Pulse pretzels in a food processor until chopped into small pieces. Pour onto a large plate and set aside. Pour flour on a separate large plate and set aside. Whisk 2 eggs in a medium bowl and set aside.
Remove chicken from the fridge. Roll/dip each chicken tender from marinate to oat flour, to egg wash, to pretzel crumbs, then place on baking sheet and repeat for each chicken tender.
Bake for 30 minutes at 350 degrees. Serve with your choice of sides, on a salad, or as is! ENJOY!
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