Description
These pretzel-crusted chicken sliders are the ultimate party appetizer, featuring juicy chicken coated in crunchy pretzel crumbs and topped with a tangy mustard-cheddar drizzle. Perfect for game day, gatherings, or a fun family dinner, they’re easy to make and always a crowd-pleaser.
Ingredients
- 1 lb boneless, skinless chicken breasts or tenders (cut into 12 slider-sized pieces, about 2 oz each)
- 1 cup crushed pretzel twists or sticks
- 1/2 cup panko breadcrumbs (optional, or use more pretzels for gluten-free)
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 1/2 tsp kosher salt
- 2 large eggs
- 2 tbsp milk (dairy or unsweetened non-dairy)
- 1/4 cup all-purpose flour (or gluten-free blend)
- 1 cup shredded sharp cheddar cheese
- 1/3 cup whole milk or half-and-half
- 2 tbsp Dijon mustard (or spicy brown mustard)
- 1 tbsp unsalted butter
- 1 tsp honey
- Pinch of cayenne pepper (optional)
- 12 mini pretzel slider buns
- Butter lettuce leaves
- Thinly sliced red onion (optional)
- Pickle chips
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment or foil and set a wire rack on top if available.
- Slice chicken into 12 evenly sized pieces (about 2 oz each) and pat dry.
- Pulse pretzels in a food processor or crush in a zip-top bag until coarse crumbs form. Mix with panko, garlic powder, smoked paprika, black pepper, and salt in a shallow bowl.
- Set up three shallow bowls: one with flour, one with whisked eggs and milk, and one with the pretzel-breadcrumb mixture.
- Dredge each chicken piece in flour (shake off excess), dip in egg mixture, then coat in pretzel mixture, pressing to adhere. Place on prepared rack.
- Bake chicken for 16-18 minutes, flipping halfway (if not using a rack), until golden-brown and cooked through (internal temp 165°F).
- While chicken bakes, make the drizzle: In a small saucepan over medium-low heat, combine cheddar, milk, mustard, butter, honey, and cayenne. Stir constantly until smooth (about 4-5 minutes). Add more milk if needed for consistency.
- Slice pretzel buns in half. Layer with lettuce, a chicken piece, red onion, and pickle chip. Drizzle mustard-cheddar sauce over chicken and top with bun.
- Serve hot with extra drizzle on the side. Reheat sliders in the oven for 2-3 minutes if needed.
Notes
For extra crunch, double dip chicken in egg and pretzel mixture. Don’t overcrowd the baking sheet to ensure crispiness. Cheese sauce thickens as it cools; keep warm or add milk to loosen. Make ahead by breading chicken and prepping drizzle in advance. For gluten-free, use GF pretzels, flour, and buns. For dairy-free, use vegan cheese and plant-based milk.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1 slider
- Calories: 260
- Sugar: 2
- Sodium: 600
- Fat: 10
- Saturated Fat: 4
- Carbohydrates: 24
- Fiber: 1
- Protein: 17
Keywords: pretzel chicken sliders, party appetizer, mustard cheddar drizzle, game day snacks, easy chicken sliders, crunchy chicken, pretzel crusted chicken, finger food, crowd pleaser, baked chicken sliders