Save on Pinterest

Popcorn & Pretzel Chicken Tenders

Total Time

Prep: 25 min. + marinating Bake: 20 min.


6 servings (1 cup sauce)

Updated: Jan. 24, 2023
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
Popcorn & Pretzel Chicken Tenders Recipe photo by Taste of Home
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.


  • 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 6 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-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.

Nutrition 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.

Recommended Video