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Pretzel Chicken Fingers with Spicy Honey Mustard Sauce—a family favorite loved by all! Simple pretzel-crusted chicken baked on a sheet pan until crispy and delicious. The salty pretzel crumbs are the secret. But my spicy honey mustard cheese sauce—well, it’s even more special. Melty cheddar cheese with mustard, honey, and cayenne for some spiciness. It’s the perfect appetizer for game day snacking that doubles as a fun family dinner.
And just like that, Monday night football is back. Sunday, Monday, and even Thursday nights in September and October have always held some special memories for me. Any night there’s a football game on, my dad and brothers always have the game on in the background. For me, this is comfort. It reminds me of those cozy fall nights back home in Cleveland.
On game nights, my dad would often make his homemade chicken fingers, or on very rare occasions, we’d actually order out and pick up BW3’s boneless chicken wings and baskets of fries.
I used to love those easy effortless meals. They certainly made game night more fun!
Very excited to have these fall nights back! My mom suggested some boneless wings for dinner a few weeks back and that’s when I thought up this recipe. She LOVES a boneless breaded chicken.
I make mine with the yummiest pretzel coating and a spicy honey mustard cheese sauce that really gets everyone excited. You can serve these just as is, enjoy them as an appetizer, or make them into a dinner with a big fall salad, and maybe a side of rice or homemade french fries.
YUM!
These are the details
Step 1: prepare the coating
Take a whole bunch of salted pretzel twists and blend them into crumbs using a food processor. To the pretzels, add flour, onion powder, garlic powder, and paprika.
Using a bit of flour in the mix ensures the chicken gets coated.
Step 2: coat the chicken
Next beat an egg in a shallow bowl. Add the crumbs to another bowl. Toss the chicken with the egg, then dredge each piece of chicken through the salty pretzel crumbs.
I like to use chicken tenders for this. Tenders are super easy because you won’t have to cut the chicken. They’re ready to go!
Bake the chicken with olive oil until they’re crispy all around, usually about 20 minutes.
Step 3: to make the cheese sauce
I warm together butter and flour, then add milk and a melty cheddar cheese. Finish with dijon mustard, honey, and cayenne pepper and stir until everything is warm and melty.
Absolutely nothing fancy, but oh so good! It’s a bit spicy but sweet, tangy, and cheesy too! Oslo loves hot sauce, so he loves this sauce too. For anyone who doesn’t love a little heat, ketchup works too!
Step 4: serve
Serve the chicken with the warm cheese sauce. You can drizzle the sauce on the chicken or dip the chicken in the sauce. It’s so delicious, you might as well just do both!
Looking forward to making these chicken fingers throughout the fall. My family certainly seems to love them!
Looking for other Monday night/game night recipes? Try these!
One Skillet Saucy Chicken Tortilla Enchilada Rice Bake
Crockpot Crispy Chicken Tinga Tacos with Avocado Jalapeño Crema
Sheet Pan Honey Mustard Salmon with Caesar Roasted Potatoes
One Skillet Cheesy Green Chile Chicken
Sheet Pan Honey Buffalo Chicken with Broccoli
Baked Garlic Parmesan Boneless Wings
Lastly, if you make Pretzel Chicken Fingers, be sure to leave a comment and/or give this recipe a rating! Above all, I always love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Pretzel Chicken Fingers with Honey Mustard Cheese Sauce.
Servings: 6
Calories Per Serving: 421 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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1. Preheat the oven to 425° F. Line a baking sheet with parchment paper.2. In a shallow bowl, mix the pretzel crumbs, garlic powder, onion powder, paprika, pepper, and flour. In a separate bowl, beat the egg, add the chicken, and toss well to coat.4. Dredge the chicken through the crumbs, covering fully. Place on the prepared baking sheet. Drizzle with olive oil. Bake for 20-25 minutes, until crisp all around.5. Meanwhile, make the cheese sauce. In a saucepan, melt the butter over medium heat. Whisk in the flour. Reduce the heat to medium-low and cook for 1 minute. Gradually whisk in the cider and cheese until the sauce is smooth. Stir in the dijon, honey, and cayenne. 6. Serve the chicken with lots of warm cheese sauce for dipping.
