Pretzel Honey Mustard Coated Chicken
We start with white meat chicken tenders that marinade in a tangy honey mustard sauce. You’ll dip these in our crunchy, seasoned pretzel mixture and cook them in 15 minutes. The whole family is gonna love them!
Thaw in the refrigerator for 2 to 3 days or until completely thawed. Heat a large skillet over a medium heat and add 1 Tbsp of oil. One at a time, remove the chicken from their bag, dredge and press them in the pretzel mixture, and add them to the hot skillet. Cook the chicken for 5-8 minutes on each side, until the chicken is 165 degrees using your meat thermometer. Discard the chicken marinade. Serve tenders with the clean honey mustard sauce.
Serve with a garden salad and French fries.