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Crispy Pretzel Crusted Chicken Tenders with Beer Cheese Dip

Crispy Pretzel Crusted Chicken Tenders - featured image
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A nostalgic and flavorful recipe featuring chicken tenderloins coated in a savory, crunchy soft pretzel crust, served with a rich and tangy homemade beer cheese dip.

Ingredients

Scale
  • 2 cups soft pretzel bites, crushed into fine crumbs
  • 1.5 pounds chicken tenderloins, trimmed
  • 1/2 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 large eggs, beaten
  • 2 tablespoons milk
  • Vegetable oil, for frying
  • 2 tablespoons unsalted butter
  • 1 tablespoon all-purpose flour
  • 1/2 cup whole milk
  • 1/4 cup light lager or pilsner beer
  • 1 cup sharp cheddar cheese, freshly grated
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C) if baking, or prepare stovetop for frying.
  2. Crush soft pretzel bites in a food processor until they resemble coarse sand. Set aside in a shallow dish.
  3. In a separate shallow dish, mix 1/2 cup flour, garlic powder, and onion powder.
  4. In a third shallow dish, whisk together eggs and 2 tablespoons milk.
  5. Pat chicken tenderloins dry with paper towels.
  6. Dredge each tender in the flour mixture, shaking off excess.
  7. Dip the tender into the egg wash, ensuring full coverage.
  8. Press the tender into the pretzel crumbs, coating all sides firmly.
  9. Place breaded tenders on a clean plate.
  10. For frying: Heat 1/2 inch of vegetable oil in a heavy skillet over medium-high heat to 350°F (175°C).
  11. Fry chicken in batches for 3-4 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
  12. Transfer fried chicken to a wire rack to drain.
  13. For baking: Place breaded tenders on a wire rack over a baking sheet, spray with oil, and bake for 15-20 minutes, flipping halfway.
  14. For the dip: In a small saucepan, melt butter over medium heat.
  15. Whisk in 1 tablespoon flour and cook for 1 minute.
  16. Gradually whisk in beer and milk, cooking until thickened (about 3 minutes).
  17. Remove from heat and stir in grated cheddar, Dijon mustard, and Worcestershire sauce until smooth.
  18. Season dip with salt and pepper to taste.
  19. Serve chicken hot with the warm beer cheese dip.

Notes

For best results, use soft pretzel bites rather than hard pretzels to avoid a sharp crust. Ensure chicken is completely dry before breading to help the crust adhere. Use a wire rack instead of paper towels to keep the bottom of the chicken crispy. The beer cheese dip can be made ahead and stored in the refrigerator for up to 5 days.

Nutrition

Keywords: chicken tenders, pretzel crust, beer cheese dip, comfort food, game day food, easy dinner, crispy chicken, nostalgic recipe

Find it online: https://milacook.com/crispy-pretzel-crusted-chicken-tenders-best-easy-recipe/