Making meals that both my daughter and I can enjoy together is not only time-saving, but fun to do together! I used gluten-free Snyder’s pretzels on these Perdue chicken tenders to get a crispy, crunchity, yummy texture you just can’t get from premade tenders. The dose of saltiness is also great to pair with my homemade honey mustard sauce. Pair these tenders with a cup of cooked veggies (my little one LOVES steamed broccoli,) and you have a complete meal.
Serving Size 4 tenders
Servings 4
- Amount Per Serving
- Calories 393
- % Daily Value *
- Total Fat 7.6g12%
- Cholesterol 119mg40%
- Total Carbohydrate 64g22%
- Dietary Fiber 10g40%
- Protein 46g92%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Preheat the oven to 400 degrees F. Cover a baking sheet in parchment paper or a light spray of oil. (TIP: I use an oil mister to save on extra fat + to spray evenly)
Whisk the eggs with the water in a small, but wide-mouthed bowl.
Take each chicken tender + drudge it through the flour; coat evenly. Then drag it through the egg mixture, + finally, roll it into the pretzel mix and place on the baking sheet.
Bake for 15-20 minutes or until browned. Meanwhile, prep the sauce by simply mixing all ingredients in a medium bowl until well-combined.
Ingredients
Directions
Preheat the oven to 400 degrees F. Cover a baking sheet in parchment paper or a light spray of oil. (TIP: I use an oil mister to save on extra fat + to spray evenly)
Whisk the eggs with the water in a small, but wide-mouthed bowl.
Take each chicken tender + drudge it through the flour; coat evenly. Then drag it through the egg mixture, + finally, roll it into the pretzel mix and place on the baking sheet.
Bake for 15-20 minutes or until browned. Meanwhile, prep the sauce by simply mixing all ingredients in a medium bowl until well-combined.