Sweet Mustard Pretzel Chicken Tenders

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May West Harrison

May is a Tulsan, top relator, mom, wife, fashionista, foodie, and all around cool-girl next store. She’ll got everything you’re looking for, and more. Including this delicious, must-try weeknight recipe!


1/4 cup Head Country Bar-B-Q Sauce, Sweet Mustard + extra for dipping
1/4 cup plain yogurt, sour cream, or olive oil mayo
1/4 cup spicy honey (or regular honey)
2 pounds boneless chicken tenders
2 cups finely crushed salted pretzel
1 teaspoon each garlic and onion powder
1/2 teaspoon smoked paprika
1 teaspoon black pepper
extra virgin olive oil for brushing


425 degrees F


20 Mins


1. In a bowl, whisk together the Head Country Bar-B-Q Sauce, Sweet Mustard, yogurt, and spicy honey. Add the chicken and toss well to coat.
2. Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
3. Add the pretzel crumbs, garlic powder, onion powder, paprika and a pinch of pepper to a medium sized bowl. Stir to combine.
4. Remove each piece of chicken from the honey mustard mixture, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary use two baking sheets. Lightly brush/drizzle the chicken with olive oil. Transfer to the oven and bake for 15-20 minutes or until the chicken is cooked through.
5. Serve the chicken topped with flaky salt and extra Head Country Bar-B-Q Sauce, Sweet Mustard. Enjoy!