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Crispy Pretzel-Crusted Chicken Tenders with Beer Cheese Dip

pretzel-crusted chicken tenders - featured image
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These chicken tenders feature a shatteringly crunchy pretzel crust and are served with a creamy, tangy beer cheese dip. They’re perfect for game day or a weeknight dinner, using simple pantry ingredients for an unforgettable crunch.

Ingredients

Scale
  • 1.5 lbs chicken tenders (or boneless, skinless chicken breasts cut into strips)
  • 2 cups salted pretzels (mini-twist or pretzel sticks)
  • 1 cup all-purpose flour
  • 2 large eggs
  • 2 tablespoons milk or buttermilk
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon black pepper
  • Vegetable oil or peanut oil (for frying)
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • ½ cup beer (pale ale or lager)
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • Pinch of cayenne pepper (optional)
  • Salt and pepper to taste

Instructions

  1. Prepare the pretzel crust: Place 2 cups salted pretzels in a food processor and pulse until you have a coarse crumb. Transfer to a shallow bowl.
  2. Set up breading station: In the first shallow bowl, mix 1 cup flour with 1 teaspoon garlic powder, 1 teaspoon smoked paprika, and ½ teaspoon black pepper. In the second, whisk together 2 eggs and 2 tablespoons milk. In the third, place the crushed pretzel crumbs.
  3. Prep the chicken: Pat chicken tenders dry with paper towels and season lightly with salt and pepper.
  4. Bread the chicken: Dredge each tender in seasoned flour, then dip in egg wash, then press firmly into pretzel crumbs. Place on a clean plate or baking sheet. Repeat with all chicken.
  5. Heat oil: Pour about 1.5 inches of oil into a large skillet or pot. Heat over medium-high heat to 350°F (175°C).
  6. Fry the chicken: Carefully place 3-4 breaded tenders in hot oil. Fry for 3-4 minutes per side until deep golden brown and internal temperature reaches 165°F (74°C).
  7. Drain and keep warm: Transfer cooked tenders to a wire rack set over a baking sheet. Let rest for a couple of minutes.
  8. Make the beer cheese dip: In a small saucepan over medium heat, melt 2 tablespoons butter. Whisk in 2 tablespoons flour and cook for 1-2 minutes until lightly golden.
  9. Finish the dip: Slowly whisk in 1 cup whole milk, then ½ cup beer. Whisk until smooth and thickened, about 3-4 minutes. Reduce heat to low. Add 2 cups shredded cheddar cheese a handful at a time, whisking until melted. Stir in 1 teaspoon Dijon mustard, ½ teaspoon garlic powder, and cayenne (if using). Season with salt and pepper. Keep warm.
  10. Serve immediately: Arrange chicken tenders on a platter with warm beer cheese dip.

Notes

Don’t skip the resting step after breading; it helps the coating adhere. Watch oil temperature carefully to avoid greasy or burnt chicken. Shred your own cheese for a smooth dip. For a lighter version, bake or air-fry the tenders.

Nutrition

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

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