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Easy Pretzel Crusted Air Fryer Chicken Tenders

Air Fryer Pretzel Crusted Chicken Tenders

4.41 from 5 votes
Author: Laurie Fleming
Prep Time: 10 minutes
Cook Time: 12 minutes
5 minutes
Total Time: 27 minutes
Servings: 4 Servings

Description

Crispy, crunchy chicken tenders coated in salted pretzels and air fried to golden perfection in 12 minutes. Juicy inside, ridiculously crunchy outside — served with the easiest 3-ingredient honey mustard.

Ingredients 

For the chicken tenders:

  • 1 lb boneless, skinless chicken tenders (or breasts cut into 1-inch strips)
  • 3 cups salted pretzels, about 4 oz
  • ¼ cup all-purpose flour
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 large egg
  • 1 tablespoon mayonnaise
  • 1 tablespoon Dijon mustard
  • Olive or avocado oil spray

For the honey mustard dipping sauce:

  • 3 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 1 tablespoon mayonnaise

Instructions

  • Crush the pretzels. Pulse 3 cups of salted pretzels in a food processor until they reach a coarse, sandy texture (or place them in a zip-top bag and crush with a rolling pin). Transfer to a shallow bowl.
  • Set up the dredging station. In a second shallow bowl, whisk together the flour, garlic powder, smoked paprika, salt, and pepper. In a third bowl, whisk together the egg, mayonnaise, and Dijon mustard until smooth.
  • Bread the chicken. Pat the chicken tenders dry with paper towels. Working one at a time, dredge each tender in the seasoned flour (shake off excess), dip into the egg mixture (let excess drip off), then press firmly into the crushed pretzels, coating both sides. Press the crumbs onto the surface so they stick.
  • Rest the tenders. Place breaded tenders on a plate or rack and let them rest for 5 minutes while you preheat the air fryer. This step helps the coating set.
  • Preheat the air fryer to 400°F (200°C) for 3–5 minutes.
  • Air fry. Lightly spray the air fryer basket with oil. Arrange the tenders in a single layer with space between each — work in batches if needed. Spray the tops generously with oil. Air fry at 400°F for 5–6 minutes, flip, spray the other side with oil, then cook another 5–6 minutes, until the internal temperature reaches 165°F (74°C) and the coating is deep golden brown.
  • Make the honey mustard. While the chicken cooks, whisk together the Dijon, honey, and mayonnaise in a small bowl until smooth.
  • Rest and serve. Let the tenders rest for 2 minutes, then serve hot with honey mustard for dipping.

Equipment

  • Air Fryer
  • Cooking Spray, or olive oil spray, or nonstick cooking spray
  • Parchment Paper, optional

Notes

Notes

  • For gluten-free: Use gluten-free pretzels and 1:1 gluten-free flour.
  • For oven baking: Bake at 425°F for 15–18 minutes, flipping halfway, on a parchment-lined sheet pan.
  • Storage: Refrigerate cooked tenders for up to 3 days. Reheat at 375°F for 3–4 minutes in the air fryer.
  • Freezer: Freeze cooked tenders on a parchment-lined tray until solid, then transfer to a freezer bag for up to 3 months. Reheat from frozen at 375°F for 5–6 minutes.
  • Why mayo in the egg wash? It thickens the wash so the pretzel crumbs adhere better. You can substitute Greek yogurt.

Nutrition

Serving: 1ServingCalories: 562kcalCarbohydrates: 64gProtein: 31gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 111mgSodium: 1189mgPotassium: 603mgFiber: 3gSugar: 10gVitamin A: 198IUVitamin C: 1mgCalcium: 45mgIron: 6mg