Pretzel-Crusted Chicken Tenders with PB&J Sauce

Pantry staples come together to create this delicious finger food.

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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!

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Total Time : 1 hour 35 minutes
Prep Time : 15 minutes
Cook Time : 20 minutes
Servings : 4

Ingredients

For the chicken

16 chicken tenders, about 1 1/4 pounds
1 cup plus 2 Tablespoons light buttermilk
1 teaspoon paprika
4 cups crushed low-sodium pretzels

For the dipping sauce

1 cup creamy peanut butter
2 Tablespoons grape jelly, melted
1/4 cup white wine vinegar
6 Tablespoons water
1/4 cup chopped peanuts
Fresh parsley, chopped, or dried parsley (for garnish)

Directions

step 1 Place the chicken tenders in a one-gallon Ziploc® Brand Slider Storage Bag with the Smart Zip™ Seal. 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.

chef's notes

The chicken tenders can be prepared, cooked ahead of time and stored in Ziploc® Brand Storage Bags with the Smart Zip™ Seal in the refrigerator for up to 2 days.

The peanut butter and jelly sauce can be made ahead and stored in a Ziploc® Brand Twist 'n Loc® Container for up to 2 weeks. Bring to room temperature before serving.

To melt the jelly, heat it in the microwave in 15-second increments until it is liquid (approximately 30–45 seconds). Or heat it in a saucepan over medium-low heat, stirring until it is liquid. (Safety tip: Melted jelly is very hot, so take lots of care when handling it.)

To crush the pretzels, put them in the bowl of a food processor and pulse several times until they are evenly ground to the consistency of bread crumbs. Alternately, place the pretzels in a Ziploc® Brand Storage Bag with the Smart Zip™ Seal, zip closed and crush with a rolling pin or a large can that you roll over the pretzels.

Create your own variation on the dipping sauce by replacing the peanut butter with an equal amount of your family’s favorite nut butter. Or try dipping the baked chicken tenders in marinara sauce instead.

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Nutrition Facts

Serving Size: 4 tenders & sauce
Serving Amount	4
Calories	880
Calories From Fat	370
Total Fat	41g
Saturated Fat	6g
Trans Fat	0g
Cholesterol	85mg
Sodium	590mg
Total Carbohydrates	70g
Dietary Fiber	7g
Sugars	13g
Protein	57g