Pretzel Crusted Chicken Tenders with Maple Almond Dijon Dipping Sauce on a black cooling rack on top of a round wooden tray

Pretzel Crusted Chicken Tenders with Maple Almond Dijon Dipping Sauce

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Making a meal that everybody is sure to love, is one of the most satisfying feelings ever. Pretzel Crusted Chicken Tenders with Maple Almond Dijon Dipping Sauce are exactly that kind of dish. Everyone can get behind delicious, crunchy, gluten-free chicken tenders. And the maple almond dijon dipping sauce complements the tenders with a burst of sweet-and-savory flavors. Even the most dedicated ketchup-lovers won’t be able to resist this sauce.

Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

3

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PREP TIME:

25 minutes

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COOK TIME:

22 minutes

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TOTAL TIME:

47 minutes

INGREDIENTS

Chicken Tenders:
1 pound Boneless Skinless Chicken Tenders
¼ teaspoon Salt
¼ teaspoon Pepper
2 cups Gluten-Free Pretzels, crushed
1 teaspoon Garlic Powder
¼ teaspoon Paprika
2 Eggs, lightly beaten
Avocado Oil Spray

Maple Almond Dijon Sauce:
3 tablespoons JUSTIN’S® Maple Almond Butter
3 tablespoons Avocado Oil Mayo
2 tablespoons Dijon Mustard
2-3 teaspoons Sriracha
3 tablespoons Water

DIRECTIONS

For the Chicken Tenders:
1. Preheat the oven to 450°F.

2. Line a baking sheet with foil and place a wire rack on top. Spray the rack with nonstick spray.

3. Season the chicken with salt and pepper.

4. Place the pretzels in a food processor and pulse into fine crumbs.

5. Place the crumbs in a bowl with the garlic powder and paprika.

6. Place the eggs in a shallow dish.

7. Dip each chicken tender in the egg, then into the pretzel bowl, pressing crumbs gently onto the chicken.

8. Place on the wire rack and repeat with remaining tenders.

9. Once all the chicken is finished, spray with avocado oil spray and bake for 20-22 minutes.

For the Maple Almond Dijon Sauce:
1. While the chicken is baking, make the dipping sauce by combining all ingredients in a small bowl. Stir to combine.

2. Allow chicken tenders to cool 2-3 minutes before enjoying.

This Recipe Serves 3

INGREDIENTS

Chicken Tenders:
1 pound Boneless Skinless Chicken Tenders
¼ teaspoon Salt
¼ teaspoon Pepper
2 cups Gluten-Free Pretzels, crushed
1 teaspoon Garlic Powder
¼ teaspoon Paprika
2 Eggs, lightly beaten
Avocado Oil Spray

Maple Almond Dijon Sauce:
3 tablespoons JUSTIN’S® Maple Almond Butter
3 tablespoons Avocado Oil Mayo
2 tablespoons Dijon Mustard
2-3 teaspoons Sriracha
3 tablespoons Water

DIRECTIONS

For the Chicken Tenders:
1. Preheat the oven to 450°F.

2. Line a baking sheet with foil and place a wire rack on top. Spray the rack with nonstick spray.

3. Season the chicken with salt and pepper.

4. Place the pretzels in a food processor and pulse into fine crumbs.

5. Place the crumbs in a bowl with the garlic powder and paprika.

6. Place the eggs in a shallow dish.

7. Dip each chicken tender in the egg, then into the pretzel bowl, pressing crumbs gently onto the chicken.

8. Place on the wire rack and repeat with remaining tenders.

9. Once all the chicken is finished, spray with avocado oil spray and bake for 20-22 minutes.

For the Maple Almond Dijon Sauce:
1. While the chicken is baking, make the dipping sauce by combining all ingredients in a small bowl. Stir to combine.

2. Allow chicken tenders to cool 2-3 minutes before enjoying.

This Recipe Serves 3

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