Community recipe
Pretzel-Crusted Chicken Strips with Smoky Honey Carrots
Crunchy oven-baked chicken strips get a salty pretzel-and-panko crust, paired with sweet, paprika-scented roasted carrots and a quick honey-Dijon dip. A familiar family-friendly dinner with plenty of crisp texture and a tangy-sweet finish.
- Serves
- 4
- Prep
- 20 min
- Cook
- 30 min
- Difficulty
- easy
Get ready
Ingredients
- 1.5 lb carrots, washed, peeled, trimmed, and cut into ½-inch sticks
- 1 tbsp olive oil
- 0.5 tsp fine salt
- 0.25 tsp black pepper
- 0.5 tsp smoked paprika
- 0.5 cup all-purpose flour
- 2 eggs, beaten
- 1.5 lb chicken breast tenderloins, patted dry; thick pieces gently flattened to even thickness
- 4 oz salted pretzel twists, crushed into coarse crumbs
- 0.33 cup panko breadcrumb
- 1 tsp garlic powder
- 0.5 tsp paprika
- 0.75 tsp fine salt
- 0.25 tsp black pepper
- 1 tbsp olive oil
- 0.33 cup mayonnaise
- 1 tbsp dijon mustard
- 2 tsp honeies
Make it
Instructions
- 01
Heat the oven and roast the carrots
Heat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment and set out a medium bowl. Wash and dry 1½ lb carrots, peel them, trim the ends, and cut them into evenly sized sticks about ½ inch thick. Toss with 1 tbsp olive oil, ½ tsp fine salt, ¼ tsp black pepper, and ½ tsp smoked paprika. Spread in one layer and roast for 25–30 minutes, turning once halfway through, until browned at the edges and easily pierced with a fork. Remove from the oven and keep loosely covered while the chicken bakes. | Why: Cutting evenly helps the carrots soften and brown at the same rate.
- 02
Set up the chicken coating station
While the carrots roast, set a wire rack over a second rimmed baking sheet and lightly grease the rack. Set out two shallow dishes. In the first, measure ½ cup all-purpose flour. In the second, beat 2 large eggs until smooth. Pat 1½ lb chicken breast tenderloins dry with paper towels; if any pieces are much thicker than the rest, gently flatten them to an even thickness. Keep the raw chicken and its utensils separate from the finished food. | Why: Dry, evenly sized pieces take a more uniform coating and bake at the same rate.
- 03
Coat and bake until crisp
In a food processor or a sealed bag, crush 4 oz salted pretzel twists into coarse crumbs, then combine with ⅓ cup panko breadcrumbs, 1 tsp garlic powder, ½ tsp paprika, ¾ tsp fine salt, and ¼ tsp black pepper in a third shallow dish. Work with one piece at a time: turn it in the flour, dip it in the egg, then press it firmly into the crumb mixture. Arrange the coated pieces on the rack with space between them and drizzle over 1 tbsp olive oil. Bake at 425°F (220°C) for 15–18 minutes, turning the pan once, until deeply golden and crisp and the thickest piece reaches 165°F (74°C) on an instant-read thermometer. If the carrots are not already tender and browned, leave them in the oven until done. Rest the chicken for 3 minutes before serving. | Why: A rack lets hot air circulate underneath, helping the crust turn crisp without deep-frying.
- 04
Mix the dip and serve
While the chicken bakes, stir together ⅓ cup mayonnaise, 1 tbsp Dijon mustard, and 2 tsp honey in a small bowl until smooth. Taste and adjust the dip with a little extra pepper if desired. Serve the rested chicken while crisp, with the roasted carrots and dip alongside. | Why: Mixing the dip as the chicken bakes keeps the final serving quick and the crust hot and crunchy.
