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 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 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 These are SO easy and delicious!

Super crunchy Pretzel Crusted Chicken Bites on 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 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!


  • 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)


  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

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!

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


78 Responses to “Pretzel Crusted Chicken Bites.”

  1. #
    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.


  2. #
    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!


  3. #
    Allisonposted August 24, 2014 at 9:27 pm

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


  4. #
    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.


  5. #
    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..


    • 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.


  6. #
    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.


  7. #
    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!!


  8. #
    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!!


  9. #
    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.


  10. #
    Amyposted February 6, 2015 at 6:47 pm

    how do you get the pretzel crushed so small?


  11. #
    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 :(


  12. #
    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! 


  13. #
    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


  14. #
    Erinposted August 20, 2015 at 4:39 pm

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


  15. #
    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!


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