Even the pickiest eater won't be able to resist this crunchy pretzel-coated chicken recipe, with a nutty dipping sauce (made from peanut butter or your family’s favorite nut butter) that’s enlivened with just a touch of sweet grape jelly. Works great with marinara sauce, too!
step 1 Place the chicken tenders in a one-gallon
Ziploc® Fresh Shield® Easy Zipper Expandable Bottom Storage Bag. In a measuring cup or a small bowl, stir together 1 cup of buttermilk and the paprika and then pour the buttermilk mixture over the chicken in the bag. Seal the bag and allow the chicken to marinate for 1 hour in the refrigerator.
step 2 Meanwhile, preheat the oven to 350 degrees F. Line two baking sheets with foil and spray with nonstick cooking spray.
step 3 While the chicken tenders marinate, prepare the dipping sauce. Combine the peanut butter, the remaining 2 Tablespoons of buttermilk, the melted jelly (see Chef’s Note), vinegar and water in a medium-size bowl. Stir with a whisk or a fork until smooth. Add about half the chopped peanuts and stir to combine. Transfer the sauce to a serving dish and sprinkle the remaining peanuts and the parsley on top. Set aside.
step 4 After the chicken tenders have marinated for an hour, remove them from the marinade, allowing any excess buttermilk to drip off. Dredge the chicken tenders in the crushed pretzels, tapping off any excess coating. Place the chicken tenders on the prepared baking sheets and spray the chicken lightly with nonstick spray.
step 5 Bake in the oven for 20 minutes. Serve with the peanut butter and jelly dipping sauce.