Awesome Pretzel Chicken Tenders with Spicy Honey Dijon Sauce

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Delicious, I made this with Sunny's Mac and Cheese, I baked in oven along side Macaroni 350 degrees for about 25 mins...it turned out wonderful.

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Haven't tried this yet, but the one star is for the lack of Dipping recipe.

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Gotta say I was a little disappointed with this recipe. I only made the chicken tenders, not the dipping sauce to go with, so this review is only in regards to the chicken. I was really looking forward to the pretzel and smoked almond coating, but didn't get any of their flavors. The chicken was moist and the recipe was easy to make, however I would say not to waste your money on these flavorless tenders.

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These were nice and moist and the dipping sauce was great, but it was a bit expensive for the coating ingredients. They really didn't impart that much more flavor than a breadcrumb coating. (I guess fried is fried! I might try this recipe again if I have leftover sourdough pretzels and smoked almonds but I probably won't purchase pricey ingredients again for chicken tenders. All of that aside, the recipe is good and we enjoyed the chicken tenders at a picnic. Thanks Guy.

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this was a great recipe I made it exactly how guy said to and it turned out awesome. I didn't have any problem with flavors or the breading sticking I put the pretzel and nut mixture in a big zip lock and put 3-4 tenders in at a time and shook it up. I cooked them at medium to medium high heat for 2 1/2 minutes a side. they cooked up perfect and they were nice and tender from marinating them in the buttermilk. I will absolutely be making this one again

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this chicken turned out great! i'm 15 years old and a huuge fan of guy's show and his recipes. i just made this tonight and my whole family loved it including me! the sauce was a great touch, too. thanks again guy! (:

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We REALLY enjoyed this chicken. I made some changes though after reading the other reviews. The recipe doesn't say what to do with reserved herbs so we added it to the buttermilk.

I pulsed my almonds and pretzels to more of a panko consistency. I did not fry the tenders, we melted two tablespoons and drizzled and baked.

The spicy honey dijon is not attached to the recipe, but search for it. We really liked that too! I can't get chipolte peppers so we made our own, with 2 roasted jalepenos, removing seeds after roasting, 1 T of tomato paste, 1/4 t chipolte spice and followed the recipe after that. Well worth the effort

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This chicken was delicious. The chicken coats pretty easily if you dredge it in flour then an eggwash before rolling in the pretzel and almond mixture. When we made this we cooked it in approx. 2 tablespoons of oil rather than an inch and a half and they still turned out crispy. These would definitely make a good appetizer with the dipping sauce. Will probably make again.

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The pretzel/almond mixture did not stay on well. This is a little expensive to make since the almonds alone are almost $5 per 6 oz. can. I think when I make this again I will bake them instaed of frying cause again the batter/crust mixture does not stay on well when frying.

The other thing is that I would make the almonds and pretzels more of a powder consistancy cause when simply chunky it does not stay on the chicken very well. So basically you lose a lot of product.

The sauce was great and goes well with this. Again re: pirce the honey kicks the cost of this up there.

This is a little pricey to serve on a regular basis. Will make for special occasions

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I love chicken and I loved this dish but what I discovered was you can't put the chicken straight into the butter milk blend you put in flour then in egg then in the pretzel mix. What I also did that made it good I toasted the almonds and blended them together in a food processor makes it so much easier. I also soaked the chicken in the butter milk and spices overnight giving it a great flavor. It was just good food.