friday night dinner

Pretzel Crusted Chicken Breast Tenders with Garlicky Dipping Sauce


A crunchy coating from a snack time favorite is sure to win big with the whole family.


5 tablespoons yellow cornmeal, divided

1/4 cup 1% low-fat milk

3 teaspoons Dijon mustard, divided

1 large egg, lightly beaten

1 cup finely crushed unsalted pretzel twists

3/4 teaspoon garlic powder, divided

1/2 teaspoon sugar

1/4 teaspoon kosher salt, divided

1/4 teaspoon freshly ground black pepper

8 chicken breast tenders (about 1 1/4 pounds)

Cooking spray

2 teaspoons canola oil

1/4 cup canola mayonnaise

1/4 cup plain Greek yogurt

1 tablespoon chopped fresh chives

2 teaspoons fresh lemon juice



  1. Preheat oven to 375°.
  2. Place 4 tablespoons cornmeal in a shallow dish. Combine milk, 2 teaspoons mustard, and egg in a separate shallow dish, stirring with a whisk. Combine pretzels, remaining 1 tablespoon cornmeal, 1/4 teaspoon garlic powder, sugar, 1/8 teaspoon salt, and pepper in a third shallow dish, stirring with a whisk. Lightly dredge chicken in cornmeal, dip in milk mixture, and dredge in pretzel mixture, pressing gently to coat thoroughly. Lightly coat chicken with cooking spray.
  3. Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken; cook 3 minutes or until browned. Turn chicken over, and place pan in oven. Bake at 375° for 7 minutes or until done.
  4. While chicken cooks, combine mayonnaise, yogurt, chives, lemon juice, remaining 1 teaspoon mustard, remaining 1/2 teaspoon garlic powder, and remaining 1/8 teaspoon salt in a medium bowl, stirring with a whisk. Serve sauce with tenders.



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