Keeping things fun and easy with these baked Spicy Honey Mustard Pretzel Chicken Fingers. They’re seasoned with homemade honey mustard, breaded in salty pretzel crumbs, oven baked, then dipped in a spicy-hot honey sauce, followed up with a cooling ranch. These are the “grown up” version of chicken fingers…that kids love too. And yes, they’re even healthier (these tenders are baked, not fried), and so much tastier. Serve with oven baked french fries and veggies for an easy dinner that’s different, sweet and spicy, and full of flavor.

overhead photo of Spicy Honey Mustard Pretzel Chicken Fingers

So what do you do when life tells you to stay and home and work with what’s in your pantry? You make chicken fingers…breaded in pretzel crumbs…and you serve them with your favorite spicy honey sauce. At least that’s what I do. When you don’t have a lot to work with, you gotta try and make the best of what you got. And these chicken fingers are some of the best I’ve made.

Tangy from the honey mustard glaze, salty from the pretzel coating, and sweet from the spicy honey sauce, these flavors are hard to beat. Not only are these chicken fingers fun to eat, but they’re pretty easy too! Perfect for a quarantined Wild Wednesday night.

overhead prep photo of Spicy Honey Mustard Pretzel Chicken Fingers before baking

The story.

If you look back through past HBH recipes, you’ll see a handful of chicken finger and popcorn chicken recipes. There’s also my beloved (and popular) southern hot honey chicken as well. Yes, breaded chicken recipes are big favorites in my family. Personally, I love to bake the chicken fingers…and then add plenty of sauces for dipping. They’re so good, fun, and a nice switch up from the average weeknight dinner. You know?

But these chicken fingers are extra special, they’re a mash-up of a few oldie recipes I’ve shared in year’s past. For those of you who’ve been following along all the way back since the start of HBH (in 2012). You might remember that I once shared a pretzel crusted chicken salad with honey mustard. For whatever reason, as I was staring at the back of a pretzel bag I had in the pantry, I thought back to that chicken. And then, I knew I was making pretzel coated chicken fingers. I mean why not? I had frozen chicken tenders in the freezer. What else would I make with those two ingredients? It was a no brainer.

From there, I added the seasonings, plus the spicy honey sauce. In less than a few hours, I had these pretzel chicken fingers perfected. From there, I sent photos to my older brother Creighton, who loves chicken fingers more than anyone I know. Wishing he could have been here to enjoy them. Very much missing the rest of the family these days.

Creighton loved the photos and said to freeze some for his next trip out to Colorado.

overhead prep photo of Spicy Honey Mustard Pretzel Chicken Fingers sitting on baking sheet after baking

The steps.

To start, mix up the honey mustard and toss it with trimmed chicken tenders. The honey mustard is our flavor and our “glue” that helps adhere the pretzel crumbs onto the chicken tenders.

Next, finely crush the pretzels into crumbs to bread the chicken. The finely crushed pretzels are key. They flavor the chicken with the perfect amount of salt, which pairs wonderfully with the sweet and tangy honey mustard.

Tip? Pulse the pretzels in the food processor to really break them down into a fine crumb. If you don’t have a food processor, just add the pretzels to a ziplock bag, then step on the bag with your feet to finely crush them. Trust me, this works. You can even just use the actual pretzel bag and step on that. It’s what dad used to do when he’d make potato chip chicken when I was a kid. This trick is an oldie but a goodie.

Next, bake the chicken in the oven until it crisps all over. My secret is to gently dab/brush the chicken with olive oil before it bakes. This helps the coating to really crisp up nicely in the oven. You can’t skip this step, it’s crucial.

overhead close up photo of Spicy Honey Mustard Pretzel Chicken Fingers

On to the sauce.

No chicken finger is complete without a dipping sauce…our two. In this family, you can never have enough sauce.

So first…the Spicy Honey Sauce. It’s inspired by the famous Nashville Hot Chicken and it’s the same sauce I use on my southern oven fried chicken. It’s spicy, but balanced with a touch of sweetness. The classic way to add sweetness to this spicy sauce is with brown sugar, but I prefer using honey for better flavor and texture.

In addition to the spicy honey sauce, I wanted to pair the fingers with something cooling…

Enter the cool ranch. I like to simply mix up a quick homemade ranch, but you can easily use your favorite store-bought ranch too. I like to use both sauces. Then you get a little buttery sweet and spicy sauce mixed in with a little creamy cooling ranch.

It is SO GOOD!

Spicy Honey Mustard Pretzel Chicken Fingers | halfbakedharvest.com

Once the chicken is done cooking, serve it up along with the sauces. I like to add these Tuscan style fries. If you’re going to do a chicken finger night, you might as well add the fries. Hey, this is quarantine life, we have to try to make some fun. Plus, just like the chicken, these fries are baked, not fried.

To sum things up, the chicken is a touch tangy and perfectly salted. The sauce is spicy, yet buttery. Put everything together and you’ll have tangy, salty, sweet, and spicy chicken fingers. So much (really) good flavor.

The best part about this recipe is that you’ll hopefully be able to find all of the ingredients in your pantry and your freezer. With such a large family, I always try to keep chicken tenders in the freezer at all times. They thaw much quicker than chicken breasts, and they make for a great last-minute protein source. The rest of the ingredients are all taken from the pantry shelves… honey, mustard, spices, and dried herbs.

Simple and easy!

overhead photo of Spicy Honey Mustard Pretzel Chicken Fingers with sauce on chicken fingers

Lastly, if you make these spicy honey mustard pretzel chicken fingers, be sure to leave a comment and/or give this recipe a rating! Above all, I 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!

Baked Hot Honey Mustard Pretzel Chicken Fingers.

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6
Calories Per Serving: 359 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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Ingredients

Spicy Honey Sauce

Instructions

  • 1. In a bowl, whisk together the mustard, yogurt, and honey. Add the chicken and toss well to coat.
    2. Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
    3. Add the pretzel crumbs, garlic powder, onion powder, paprika and a pinch of pepper to a medium sized bowl. Stir to combine.
    4. Remove each piece of chicken from the honey mustard, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary use two baking sheets. Lightly brush/drizzle the chicken with olive oil. Transfer to the oven and bake for 15-20 minutes or until the chicken is cooked through.
    5. Meanwhile, make the spicy honey sauce. Melt together the honey, butter, cayenne, chili powder, paprika, and a pinch of salt. 
    6. Serve the chicken topped with flaky salt and spicy honey sauce for dipping. I'd add a side of ranch too. Enjoy!

overhead horizontal photo of Spicy Honey Mustard Pretzel Chicken Fingers

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Comments

  1. It was a little bit too “mustardy” and dry… I was a little bit disappointed because it burnt a little at 425 degrees.

    1. Hey Emilie,
      So sorry you did not enjoy the recipe, please let me know if I can help in anyway! xTieghan

  2. 5 stars
    This is third time I’ve made this recipe – delicious.
    Wondering if you can marinade the chicken for 2-3 hours in the honey sauce prior to cooking ?
    Also has anyone tried this recipe in an airfryer?

    1. Hey Sue,
      Awesome!! I am so glad this recipe was enjoyed, thanks a bunch for making it. Sure, you could definitely marinate the chicken for a few hours. I haven’t tested the air fryer, but I bet it would work well. Have the best weekend:) xTieghan

  3. 5 stars
    Halved the recipe to try out for just 2 of us and we loved it. I didn’t have chicken tenders so just cut up 2 boneless skinless breasts into strips. We used sour cream this time and may try the olive oil mayo next which we also have. The only thing I’d change is making double of the honey sauce! I drizzled it onto our finished chicken rather than using it for a dip. Would also consider adding some cayenne to the dredging mix because we like spicy. We didn’t make as a salad, just had the chicken with a side of rice. We never used a side ranch dressing (or I might try with blue cheese dressing). Good recipe and easy!

    1. Hey Deb,
      Happy Monday! I am so glad this recipe was enjoyed, thanks a bunch for making it! xTieghan

  4. 5 stars
    My guess LOVED this dish! The chicken was tender and flavorful and for a newbie chef I felt like it was just the right amount of work.

    1. Hey Bailey,
      Awesome! I am so glad this recipe was enjoyed, thanks a lot for making it! xTieghan

  5. 4 stars
    Good recipe. Chicken was tasty and everyone loved the sauce. I found spraying each tender with olive oil spray, was easiest. I flipped the tenders mid cycle and they were perfectly cooked. Thanks!

    1. Hey Pam,
      Thanks so much for giving this recipe a try, I am so glad it was enjoyed! Happy Monday! xTieghan

  6. 5 stars
    These were outstanding! My husband and I loved them! Can’t wait to make as an appetizer when we can finally entertain family!

    1. Hey Carrie,
      Wonderful!! I am so so glad that this recipe was enjoyed, thanks a lot for giving it a try! Happy Sunday! xTieghan

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