Pretzel Chicken Fingers

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I'm a San Francisco city girl who loves to cook and enjoy the outdoors. My cooking style focuses on healthy recipes, but I have a huge sweet tooth that I am constantly fighting! When I'm not cooking/eating/photographing/writing about food, I'm at the hospital full-time or running. I'm addicted to blogging about food -

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This chicken finger recipe brings out the inner kid in me. I used to love chicken fingers as a kid, and still do! Every now and then, I like to mix it up a little. Sometimes, I’ll make cornflakes chicken fingers or cracker chicken fingers. This time, however, I mixed it up a little and made them with crushed pretzel twists. The pretzels are salty and crunchy, which make them the perfect coating for chicken!

The Magic Bullet does a great job chopping up those mini pretzel twists, which you can use to coat the chicken fingers before baking them in the oven. Now, tell me: do you eat them with your fingers? You can knife-and-fork these guys, but where’s the fun in that?



Pretzel Chicken Fingers


  • 2 chicken breasts, sliced in 3 parts each
  • 1 egg
  • 1 tsp. Dijon mustard
  • 1/4 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 cup mini pretzel twists


  1. Preheat the oven to 350 degrees F.
  2. Add the mini pretzels to a Magic Bullet cup and pulse a few times until crushed enough for coating. Transfer to a plastic ziplock bag.
  3. Add the egg, mustard, and garlic powder to a bowl and beat together with a fork.
  4. Sprinkle the salt and pepper over the chicken breast pieces, then dip each piece in the egg and then place in the bag and shake to coat with pretzel.
  5. Place on a baking tray and bake in the oven for 30 minutes, or until internal temperature reaches 165 degrees F.

Makes 6 chicken fingers.