Crunchy Baked Chicken Strips Recipe Coated in Pretzels

Fifteen.Spatulas's picture

Sep. 28, 2015

These Baked Chicken Strips take only 15 minutes to cook and are coated in crunchy, delicious crushed pretzels! It's my favorite coating for baked chicken strips when you still want crunch but don't want to deep fry.


Salted pretzels 3 Cup (48 tbs)
Chicken strips 1 1/4 Pound ((or chicken cutlets, or chicken tenders))
Egg 2 Large
All purpose flour
Salt and pepper To Taste


Getting Ready

Preheat the oven to 425F.


Place the pretzels in a resealable plastic bag, and use a rolling pin or measuring cup to crush them up into small pieces.

Set out three wide, shallow bowls, then put the flour in the first one, the eggs in the second one, and the crushed pretzels in the third. Whisk to combine the eggs.

Season the chicken strips all over both sides with salt and pepper, then dip each piece first into the flour, shake off the excess, then into the egg, shake off the excess, then into the pretzels. Place on a sheet tray.

When all the chicken is coated, you should have the chicken on a single layer on a baking sheet. Make sure they have room and aren't on top of each other or touching. Bake for about 15 minutes, until fully cooked through. You can double check that they're cooked by reading a 165F temperature with a thermometer.


Serve with the dipping sauce, and enjoy!

Recipe Summary

Difficulty Level: Easy