Print

Crispy Pretzel-Crusted Chicken Tenders with Beer Cheese Dip

crispy pretzel-crusted chicken tenders with beer cheese dip - featured image
Print Recipe

These crispy pretzel-crusted chicken tenders are crunchy, salty, and perfectly paired with a creamy beer cheese dip. Baked or air-fried, they’re a crowd-pleasing snack or weeknight dinner.

Ingredients

Scale
  • 1½ pounds chicken breast tenders (or boneless, skinless chicken breasts cut into strips)
  • 2 cups mini pretzels (about 6 ounces)
  • ½ cup all-purpose flour
  • 2 large eggs
  • 2 tablespoons milk (whole or 2%)
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper (optional)
  • Salt (to taste, but go easy due to pretzel saltiness)
  • 3 tablespoons olive oil or melted butter
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • ½ cup beer (lager or pale ale)
  • 1½ cups shredded sharp cheddar cheese
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • Pinch of cayenne pepper (optional)

Instructions

  1. Prepare the pretzel coating: Place 2 cups mini pretzels in a food processor and pulse until fine, sand-like crumbs form. Transfer to a shallow bowl and mix with ½ cup flour, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, ½ teaspoon black pepper, and ¼ teaspoon cayenne (if using).
  2. Set up the coating station: In three shallow bowls, place ½ cup all-purpose flour (Bowl 1), 2 large eggs beaten with 2 tablespoons milk (Bowl 2), and the pretzel-flour mixture (Bowl 3). Line a baking sheet with parchment paper and place a wire rack on top.
  3. Coat the chicken: Pat chicken tenders dry. Working one at a time, dredge in flour (shaking off excess), dip in egg wash (letting excess drip off), then press into pretzel mixture, coating all sides. Place on wire rack. Let rest for 10-15 minutes.
  4. Bake the chicken: Preheat oven to 400°F (200°C). Brush tops of tenders with olive oil or melted butter. Bake for 12-15 minutes, flipping halfway, until internal temperature reaches 165°F (74°C) and coating is golden brown. For extra crunch, broil for 1-2 minutes at the end.
  5. Make the beer cheese dip: In a medium saucepan over medium heat, melt 2 tablespoons butter. Whisk in 2 tablespoons flour and cook for 1-2 minutes. Slowly whisk in 1 cup whole milk and ½ cup beer. Cook until thickened, about 3-4 minutes. Reduce heat to low and add 1½ cups shredded cheddar cheese a handful at a time, stirring until melted. Stir in 1 teaspoon Dijon mustard, ½ teaspoon garlic powder, ¼ teaspoon salt, and a pinch of cayenne (if using). Keep warm over low heat.
  6. Serve: Arrange tenders on a platter with warm beer cheese dip. Garnish with fresh parsley or chives if desired.

Notes

Let the coated tenders rest for 10-15 minutes before baking to prevent the coating from sliding off. Shred your own cheese for a smooth dip. Use a crisp lager or mild pale ale for the dip; avoid dark stouts or IPAs. For air fryer: cook at 375°F (190°C) for 8-10 minutes, flipping halfway.

Nutrition

Keywords: pretzel crusted chicken tenders, beer cheese dip, baked chicken tenders, game day appetizer, crispy chicken tenders

Find it online: https://gleefulfork.com/crispy-pretzel-crusted-chicken-tenders-with-beer-cheese-dip/