Popcorn & Pretzel Chicken Tenders Recipe

Popcorn & Pretzel Chicken Tenders Recipe
Popcorn & Pretzel Chicken Tenders Recipe photo by Taste of Home
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Popcorn & Pretzel Chicken Tenders Recipe

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My daughter, Alivia, thought it would be tasty fun to coat chicken tenders with two of our favorite movie-watching snacks, popcorn and pretzels. Crunchy and crispy, they bring on a lot of smiles when served with a creamy and sweet mustard sauce. —Suzanne Clark, Phoenix, Arizona
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. + marinating Bake: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. + marinating Bake: 20 min.

Ingredients

  • 1-1/2 pounds chicken tenderloins
  • 1 cup buttermilk
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1/2 teaspoon pepper
  • 3/4 cup fat-free plain Greek yogurt
  • 1/4 cup peach preserves
  • 1 tablespoon prepared mustard
  • 4 cups miniature pretzels, crushed
  • 2 cups air-popped popcorn, crushed
  • Cooking spray

Directions

In a large bowl, combine the first six ingredients; toss to coat. Refrigerate, covered, at least 30 minutes. In a small bowl, mix yogurt, preserves and mustard; refrigerate until serving.
Preheat oven to 400°. In a large shallow dish, combine crushed pretzels and popcorn. Remove chicken from marinade, discarding marinade. Dip both sides of chicken in pretzel mixture, patting to help coating adhere. Place on a parchment paper-lined baking sheet; spritz with cooking spray.
Bake 20-25 minutes or until coating is golden brown and chicken is no longer pink. Serve with sauce. Yield: 6 servings (1 cup sauce).
Originally published as Popcorn & Pretzel Chicken Tenders in Taste of Home September/October 2013, p2-8

Nutritional Facts

1 serving with about 2 tablespoons sauce: 296 calories, 3g fat (0 saturated fat), 67mg cholesterol, 636mg sodium, 36g carbohydrate (11g sugars, 2g fiber), 33g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

  • 1-1/2 pounds chicken tenderloins
  • 1 cup buttermilk
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1/2 teaspoon pepper
  • 3/4 cup fat-free plain Greek yogurt
  • 1/4 cup peach preserves
  • 1 tablespoon prepared mustard
  • 4 cups miniature pretzels, crushed
  • 2 cups air-popped popcorn, crushed
  • Cooking spray
  1. In a large bowl, combine the first six ingredients; toss to coat. Refrigerate, covered, at least 30 minutes. In a small bowl, mix yogurt, preserves and mustard; refrigerate until serving.
  2. Preheat oven to 400°. In a large shallow dish, combine crushed pretzels and popcorn. Remove chicken from marinade, discarding marinade. Dip both sides of chicken in pretzel mixture, patting to help coating adhere. Place on a parchment paper-lined baking sheet; spritz with cooking spray.
  3. Bake 20-25 minutes or until coating is golden brown and chicken is no longer pink. Serve with sauce. Yield: 6 servings (1 cup sauce).
Originally published as Popcorn & Pretzel Chicken Tenders in Taste of Home September/October 2013, p2-8

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