Pretzel Crusted Chicken Bites.

Looking for a fun way to serve up some chicken? Coat in crushed pretzels and bake to crisp perfection. Tender on the inside, crunchy on the outside. Everyone loved these!

Super crunchy Pretzel Crusted Chicken Bites on sallysbakingaddiction.com. These are SO easy and delicious!

Chicken fingers are a food everyone seems to love. And we eat them in many different ways – baked (my favorite!), fried, chopped up in salads, lunch, dinner, with ketchup, BBQ, honey mustard, all the condiments.

I recently got in touch with Safeway for a little collaboration. Safeway asked me to make a couple recipes using some of my favorite products from their grocery aisles. Surely you know how much I love pretzels by now, so a recipe combining my beloved chicken fingers and my favorite snack food was an easy choice.

And these awesome pretzel crusted chicken bites blew my mind.

Super crunchy Pretzel Crusted Chicken Bites on sallysbakingaddiction.com. These are SO easy and delicious!

I used the same recipe as my Honey BBQ Chicken Fingers. It’s definitely the crunchy factor that makes them a reader favorite. We make the recipe on the regular and there was no need to alter it here. I simply swapped crushed pretzels for the Panko.

If you want an ultra crunchy coating for your baked chicken fingers – go with crushed pretzels. The crust stays crispy, while the chicken inside stays moist and tender. The texture is the BEST part about the recipe. We ate the whole plate in about 15 seconds flat.

What I love most about this recipe, besides the texture, is that these chicken bites are baked not fried. We felt a little better eating these compared to pretzel coated chicken served at a restaurant. There’s just really no need for oil clogging the coating and taking away from the crunchy, salty pretzel taste.

Super crunchy Pretzel Crusted Chicken Bites on sallysbakingaddiction.com. These are SO easy and delicious!

Super crunchy Pretzel Crusted Chicken Bites on sallysbakingaddiction.com. These are SO easy and delicious!

Use your favorite pretzels, such as Rold Gold® Pretzel Thins. I was feeling a little jazzy in Safeway, so I bought the Three Cheese version. What a great flavor! Regular pretzels will be just fine, though. Save yourself a mess by crushing them up in a large ziplock bag. The less dishes crowding my sink, the better. You don’t want to see what my sink looked like when I was writing my cookbook last summer. So embarrassing. If I hired a dishwashing fairy, he/she would never get a break.

Coating the chicken is a simple 3 step process. My best tip for this is to do it in three separate bowls using two hands. 1 dry hand, 1 wet hand. In other words – use 1 hand to dip into the flour. Use the second hand to dip into the beaten egg. Use the first hand to coat in the crushed pretzels. This will save you from losing your mind/washing your hands between each chicken bite.

Why so many coatings? The flour allows the egg to stick, the egg allows the pretzels to stick, the pretzels give all the mouthwatering I-want-to-make-these-everyday flavor. Don’t leave any of these imperative ingredients/steps out!

Get it? Got it. Good.

Super crunchy Pretzel Crusted Chicken Bites on sallysbakingaddiction.com. These are SO easy and delicious!

I cut the chicken into bite sized pieces so there could be more pretzel coating on each piece of chicken. The second time I made them (in only two days. shocking.), I served them as a little appetizer on toothpicks. With plenty of honey mustard and spicy cheese sauce. I really just wanted another excuse to make the spicy cheese sauce. Try it yet?

If you want to make full size chicken fingers using this pretzel crust, that’s totally fine. Just follow the same recipe but cut your chicken into strips not bites. Duh.

These pretzel crusted chicken bites only take about 10 minutes to prep and 15 minutes to bake and 15 seconds to eat. All making this a recipe that is quick AND easy AND soooo dang tasty.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Pretzel Crusted Chicken Bites

Yield: serves 3-4

Prep Time: 30 minutes

Total Time: 50 minutes

Print Recipe

Looking for a fun way to serve up some chicken? Cut into bites, coat in crushed pretzels, and bake to crisp perfection. Tender on the inside, crunchy on the outside. Everyone loved these!

Ingredients:

  • 1 and 1/2 pounds skinless, boneless chicken breasts or tenders
  • 1/2 cup whole wheat flour (or all-purpose) (measured correctly)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 large eggs
  • 1 and 1/2 cups finely crushed Rold Gold Pretzel Thins (or more, as needed)
  • nonstick spray like PAM, olive oil spray, or coconut oil spray (found mine at Trader Joes)

Directions:

  1. Preheat oven to 400°F (204°C). Line a large baking sheet with a silicone baking mat or coat heavily with nonstick spray.
  2. If using chicken breasts, pound down and cut into little 1-1.5 inch pieces. If using boneless, skinless chicken tenders (chicken tenders are the lean strips of meat found attached to the underside of chicken breasts - they can also be purchased separately.) - simply cut into 1-1.5 inch pieces.
  3. Combine flour, salt, and pepper in a shallow dish. Beat eggs in another shallow dish. Pour pretzels into a third shallow dish. Coat each chicken piece in flour, shaking off any excess. Then, dip in egg and let any excess drip off. Then generously roll in the pretzels, shaking off any excess. Add more crushed pretzels to the dish if you are running low. Place the chicken bites on the prepared baking sheet. Lightly spray each with nonstick spray to "seal" the breading, which will prevent the breading from staying raw and allows it to bake onto the chicken fingers.
  4. Bake for 8 minutes. Turn each piece over and continue baking until the outside is crisp and the centers are cooked through, about 6-8 minutes more. Baking times may vary, just make sure yours are cooked through. If you like them more brown, bake longer. Serve chicken bites with toothpicks (if using as an appetizer), honey mustard, or this kicked-up cheese sauce. Store any leftovers in the refrigerator for up to 2 days. I chopped them up and put on top of a salad. It was so good!
  5. Make ahead tip: Baked chicken bites freeze well up to 2-3 months. Bake frozen chicken in a 350°F (177°C) oven for 20 minutes or until warmed through.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Try my Baked Honey BBQ Chicken Fingers next.

Baked Honey BBQ Chicken Fingers by sallysbakingaddiction.com

And my Crispy Coconut Chicken!

Crispy Coconut Chicken

And serve with a side of Baked Sweet Potato Fries.

Baked Sweet Potato Fries

See more savory recipes.

Pretzel Crusted Chicken Fingers - a fun way to serve up some chicken for the family and guests. These disappear quickly! sallysbakingaddiction.com

This post was sponsored by Safeway. Thanks for working with me, Safeway!

   

81 Responses to “Pretzel Crusted Chicken Bites.”

  1. #
    41
    Kirstyposted August 14, 2014 at 4:38 pm

    Why have I never thought of this before?? What a great idea – thanks Sally!

    Reply

  2. #
    42
    Andrea Mposted August 14, 2014 at 11:26 pm

    I made these for dinner tonight! My two year old loved them! We like a lot of flavor in our house, and we only had plain pretzels, so I added some honey, yellow mustard, thyme, and red pepper flakes to the egg bath. I wish I would have seasoned the flour a bit more. I think these would be GREAT with the flavored pretzels. Thanks for a great recipe!

    Reply

    • Sallyreplied on August 15th, 2014 at 12:07 pm

      Great to hear, Andrea! We love these too.

      Reply

  3. #
    43
    Laura (Tutti Dolci)posted August 15, 2014 at 1:14 am

    That pretzel crust is brilliant, what a crowd pleaser!

    Reply

  4. #
    44
    Hayley @ The Domestic Rebelposted August 15, 2014 at 10:51 am

    I’m most definitely making these ASAP — they look exactly like chicken nuggets but BETTER because A) I know exactly what’s going into them, and B) because they’re coated with cheesy pretzels — so genius!

    Reply

  5. #
    45
    Jamieposted August 17, 2014 at 9:17 pm

    I made these tonight. I did not get my pretzel crumbs small enough to look quite as nice as yours. But my family loved them. They were great and easy. Even my picky you gets son really liked them. Love how crunchy they are. Congratulations on your wedding too!

    Reply

  6. #
    46
    Lisaposted August 19, 2014 at 10:16 pm

    Tried these tonight and they were great. I ended up doing larger strips, and I added dijon mustard with the egg to give a bit more flavor. Thanks for the great idea!

    Reply

  7. #
    47
    Allysonposted August 21, 2014 at 10:19 am

    Yum! And, totally adaptable for my little one with Celiac! When Daddy has a night meeting, the boys often get a “snack-y dinner” so last night it was this (with tater tots and green beans). It’s a KEEPER!

    For gluten-free flour, I used Arrowhead Mills Organic Brown Rice Flour, which I seasoned with some onion powder and garlic powder (I skipped the salt since the pretzels are so salty). I put a little pepper on the chicken, and tried to remember your “hands” trick, but wound up using a fork, instead. I used Gratify GF pretzels, which I could not get to look as nice as yours – in fact, the end result looked somewhat like a big, hairy spider. But, as I said, I have boys…so that’s a good thing!

    I searched GF recipes for pretzel chicken and none looked as complete as yours (the four/egg/pretzel steps, the baking spray), so yours is a clear winner! If I can get the pretzels into a finer crush without pulverizing them into powder, I will even use this as a snack/appetizer for friends/family!

    Thanks again, Sally!

    Reply

    • Sallyreplied on August 21st, 2014 at 2:39 pm

      Thanks so much for reporting back, Allyson! I’m so glad you were able to make these GF for your little one!

      Reply

  8. #
    48
    Thalia @ butter and briocheposted August 21, 2014 at 5:07 pm

    i am so loving the look of these chicken bites! they look SO crisp and delicious.. loving the idea of a pretzel crust. pinned and saved to recreate, thanks sally!

    Reply

  9. #
    49
    maria sposted August 21, 2014 at 7:31 pm

    thanks for the dry/wet hand tip! love this, cant wait to try it!

    I’ve just discovered your blog and i really love it! Here’s my blog if you have a chance to take a look!

    Reply

  10. #
    50
    Amy @ Amy's Healthy Bakingposted August 21, 2014 at 9:53 pm

    3-cheese pretzel chicken?? That sounds incredible Sally!! Much better than boring fried chicken. My guy’s addicted to that stuff (the fried version, not the baked), and although I really wish he wasn’t… At least it comes with lots of fries I can steal! 😉

    Reply

  11. #
    51
    Eileenposted August 23, 2014 at 1:11 pm

    These look awesome! Will definitely try these and freeze them for my kids’ lunches at school. My daughter’s middle name has become chicken nugget (for all you haters – I know if I didn’t buy them she wouldn’t be eating them. Hate all you want until you step into my shoes!) These look like they will go far in getting her away from less healthy choices and giving me a better choice on those crazy, time-crunched mornings.

    Reply

  12. #
    52
    Beckyposted August 24, 2014 at 8:33 am

    I cannot wait to make these!! I’ve been looking for something other than panko crumbs and pretzels are suuuuuch a good alternative! I’m positive my step-daughter is going to enjoy these chicken bites as well! Hooray for finger foods!

    Reply

  13. #
    53
    Allisonposted August 24, 2014 at 9:27 pm

    These are so yummy!!!! Perfectly crispy with just the right amount of saltiness! Thanks for sharing!

    Reply

  14. #
    54
    Bob Fairlaneposted August 29, 2014 at 6:26 am

    You can use tongs for coating the chicken, instead of your hands. You may need a spoon or something to help spread the ingredients or stir them in the bowls.

    Reply

  15. #
    55
    Brandiposted September 1, 2014 at 12:20 pm

    Can you substitute the eggs with buttermilk? I have a child who is allergic to eggs but would love to try this recipe..

    Reply

    • Sallyreplied on September 1st, 2014 at 5:14 pm

      I’ve never tried it, but I assume the buttermilk is thick enough to allow the pretzels to stick.

      Reply

  16. #
    56
    kathrynposted September 11, 2014 at 2:56 pm

    i made these last night for my ultra picky boyfriend and i and they turned out SO AMAZING. the texture of the crust is perfection. i just used regular rold gold pretzel sticks (next time i make them i’m gonna add in some garlic powder and cayenne, couldn’t this time cos the boy doesn’t like those).

    and thank you so much for the coating tips! made it go so much faster.

    Reply

  17. #
    57
    Jen Grenierposted September 28, 2014 at 7:08 pm

    I made these tonight and my picky 5 yr old loved them! Can’t wait to try different flavored pretzels!!

    Reply

  18. #
    58
    Colleenposted November 5, 2014 at 7:53 pm

    Oh my gosh! I just made these and am eating them right now! delish! I also made your cheese dip today, your crunchy chick peas AND your apple chips!! You are amazing ! thanks for sharing all of these amazing recipes!!
    -Colleen

    Reply

  19. #
    59
    Katelynposted January 25, 2015 at 9:42 am

    Made these last night for my boyfriend and I; we devoured them! I used the jalapeño jack pretzel thins, so yummy! Thank you for sharing! So easy and absolutely delicious.

    Reply

  20. #
    60
    Amyposted February 6, 2015 at 6:47 pm

    how do you get the pretzel crushed so small?

    Reply

  21. #
    61
    Aposted March 1, 2015 at 4:30 pm

    I thought these would have tasted better! I was disappointed. The pretzels weren’t a good substitute for bread crumbs. Unfortunately, I won’t be making these again 🙁

    Reply

  22. #
    62
    Trishaposted June 3, 2015 at 6:21 pm

    Just made these tonight and my husband and two young daughters gobbled them right up!! We have celiac, so I used gluten free pretzels and dredged in brown rice flour. They were perfectly browned and crispy on the outside and moist and tender on the inside! Definitely making again! 

    Reply

  23. #
    63
    Anjposted June 15, 2015 at 4:21 pm

    This recipe sounds delicious !! We are trying to eat healthier and although the crunch factor is very appealing, I’m going to season up some panko crumbs and give this a whirl !!! I’m thinking Jamaican jerk spice !!! with veggies on the side…ohhhhhhhhhhh ya

    Reply

  24. #
    64
    Erinposted August 20, 2015 at 4:39 pm

    Love these!! Almost as good as the ones at Cheesecake Factory!

    Reply

  25. #
    65
    GGposted August 27, 2015 at 7:26 pm

    These were really good.  I used regular pretzels and pretzel sticks but will look for the thin pretzels next time – and there will be a next time!

    Reply

  26. #
    66
    Heather M. Whippleposted February 8, 2016 at 1:10 pm

    can i use any brand of pretzels for this recipe? does it have to be rolled gold pretzel thins?
    and silpat baking mat? how about baking parchment paper ?

    Reply

    • Sallyreplied on February 8th, 2016 at 7:30 pm

      Yes, any brand pretzels work! You can use parchment.

      Reply

      • Heather M. Whipplereplied on February 9th, 2016 at 10:30 pm

        thank you sally, i am going to be pining this on my pinterest cooking board. and definitely trying this .

Leave a Comment