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Pretzel Pecan Chicken Fingers With Hot Honey Special Sauce

I'm HEN-thusiastic for these
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 424kcal

Ingredients

For The Chicken Fingers:

  • 1½ pounds chicken tenderloins (patted dry with paper towels and generously sprinkled with salt and pepper)
  • 2 large eggs
  • 1 tsp water
  • 2½ cups pretzel sticks
  • ½ cup pecan pieces
  • 1 tsp garlic powder
  • ½ tsp paprika
  • cooking spray

For The Hot Honey Special Sauce:

  • ⅔ cup mayo (tested with Dukes)
  • ⅓ cup BBQ sauce
  • ⅓ cup hot honey
  • 1½ Tbsp yellow mustard
  • 1½ Tbsp spicy brown mustard
  • 1 tsp lemon juice
US Customary - Metric

Instructions

For The Chicken Fingers:

  • Preheat oven to 450°F.
  • In a food processor fitted with an S blade, add pretzels, pecans, garlic powder and paprika. Pulse until mixture is mostly fine crumbs.
  • In a shallow bowl or dish, beat eggs well with water. In a second shallow bowl or dish, add the pretzel mixture.
  • Line a baking sheet with aluminum foil and place a wire baking rack over top.
  • Dredge chicken first in egg (shaking off excess) then roll in pretzel mix to coat well.
  • Coat both sides of chicken fingers with a light spritz of cooking spray. Add chicken fingers to backing rack.
  • Bake chicken for 20-25 minutes, or until cooked through and browned. Serve immediately.

For The Hot Honey Special Sauce:

  • While the chicken is baking, combine all ingredients in a large measuring cup with a whisk. Mix until completely combined and no streaks of different colors remain. Add to serving dish or small ramekins for dipping.

Nutrition

Calories: 424kcal | Carbohydrates: 30g | Protein: 41g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 109mg | Sodium: 641mg | Potassium: 742mg | Fiber: 2g | Sugar: 6g | Vitamin A: 70IU | Vitamin C: 3mg | Calcium: 24mg | Iron: 3mg