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Crispy Pretzel-Crusted Chicken Tenders with Beer Cheese Dip

pretzel crusted chicken tenders - featured image
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These crispy pretzel-crusted chicken tenders are coated in crushed salted pretzels for a uniquely salty, crunchy crust, then served with a creamy, tangy beer cheese dip. Perfect for game days, lazy Sundays, or any time you need a crowd-pleasing comfort food that comes together in under 30 minutes.

Ingredients

Scale
  • 1.5 lbs chicken breast tenders (or boneless, skinless chicken breasts, cut into strips)
  • 2 cups salted pretzels (classic twist-shaped)
  • 1/2 cup all-purpose flour
  • 2 large eggs, room temperature
  • 1 tablespoon milk
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 teaspoon salt
  • Vegetable oil for frying (about 2 cups)
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1/2 cup beer (pale ale or lager)
  • 2 cups sharp cheddar cheese, shredded
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • Pinch of cayenne pepper (optional)
  • Salt to taste

Instructions

  1. Crush the pretzels: Place pretzels in a zip-top bag and crush with a rolling pin into fine crumbs with some small pieces remaining. Alternatively, pulse in a food processor until breadcrumb-like consistency. Set aside in a shallow bowl.
  2. Set up breading station: In first shallow bowl, whisk together 1/2 cup flour, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1/2 teaspoon black pepper, and 1/2 teaspoon salt. In second bowl, whisk 2 eggs and 1 tablespoon milk until smooth. In third bowl, place crushed pretzel crumbs.
  3. Prep the chicken: If using whole chicken breasts, cut into 1-inch wide strips. Pat dry with paper towels. Season lightly with salt and pepper.
  4. Bread the chicken: Coat each strip in seasoned flour, shaking off excess. Dip into egg wash, letting excess drip off. Press into pretzel crumbs until fully coated. Place on a plate or baking sheet. Repeat with all chicken.
  5. Heat the oil: Pour about 1/2 inch vegetable oil into a large skillet. Heat over medium-high heat until oil shimmers and a pinch of flour sizzles immediately (about 350°F).
  6. Fry the chicken: Carefully place 3-4 breaded strips in hot oil without overcrowding. Fry 3-4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a wire rack set over a baking sheet.
  7. Make the beer cheese dip: In a small saucepan, melt 2 tablespoons butter over medium heat. Whisk in 2 tablespoons flour and cook 1 minute, stirring constantly. Slowly pour in 1 cup milk while whisking, then add 1/2 cup beer. Cook 2-3 minutes until thickened.
  8. Add cheese: Reduce heat to low. Add 2 cups shredded cheddar cheese a handful at a time, whisking until melted before adding more. Stir in 1 teaspoon Dijon mustard, 1/2 teaspoon garlic powder, and pinch of cayenne (if using). Season with salt to taste. Keep warm over low heat.
  9. Serve immediately: Arrange chicken tenders on a platter with warm beer cheese dip on the side. Garnish with chopped fresh parsley or chives if desired.

Notes

Don’t skip the flour step—it helps the egg wash stick. Crush pretzels to a mix of fine crumbs and small pea-sized pieces. Maintain oil temperature around 350°F; too low makes greasy tenders, too high burns the crust. Work in batches to avoid overcrowding. For beer cheese, use low heat and stir constantly to prevent graininess. Let chicken rest on a wire rack for 60 seconds before serving to keep crust crispy.

Nutrition

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

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