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  • Writer's pictureKtking511

Double the Recipe if You are Looking for Leftovers

One of my favorite meals my mom would make when I was a kid, was fried chicken tenders. Which sometimes she would turn into Chicken Parmesan. But I liked them without all the sauce and cheese, just little chicken fried tendies ((with homemade honey mustard)). And if I was lucky, there were leftovers for the thermos to bring to school the next day. I added a little twist to this batch and there were no leftovers. I would call that a successful dinner.

This was another one of H’s requests “Pretzel Chicken Tenders”. I served them with roasted purple sweet potatoes from Misfits Market, and glazed carrots with coconut sugar and cinnamon.


  • Small pack of chicken tenders ((mine was less than 2 lbs)) trimmed

  • 2 eggs

  • 3 Tbl Favorite tangy BBQ

Whisk BBQ into your eggs, and marinade your chicken bites for one hour ((This will tenderize your chicken, if you do not have an hour, marinade while you smash the pretzels))

  • ¼ Lb of pretzels ((add to Ziplock bag and smash with rolling pin, or pulse in a food processor))

  • 1 Tbl granulated garlic

  • ½ Tbl granulated onion

  • 1 tsp smoked paprika

  • 1 tsp mustard powder

  • 1 tsp parsley flakes

Line a cookie sheet with foil and then parchment paper ((The raw chicken will go on top of parchment and as you cook you can pick up the parchment and put on the foil- or you can get two pans))


  • Mix your pretzel crumbs and seasonings together in a shallow dish for dredging

  • In batches dip chicken bites into the pretzels, press in on either side

  • Once you have a tray full of pretzel covered chicken, place into the fridge to let set ((This helps keep the breading attached to the chicken, if you don’t have time it is okay to skip this step))

I usually prepare my sides and then go back to my chicken.

  • Add enough oil to fill the bottom of the cast iron skillet

  • Once the oil is hot ((you may start to see little bubbles around the edge of the pan))

  • Fry for a minute or two until golden brown

  • Once all the chicken has been cooked, place in the oven at 400 for an additional 5 minutes ((Increase cooking time in pan and in the oven if they are bigger pieces, I choose to cut them small for this so the pretzel coating did not burn))

Glazed Cinnamon and Garlic Carrots

  • ½ Lb carrots peeled and sliced on a bias

  • 1 swirl of EVOO

  • 1 tsp butter

  • 4- 6 Cloves of garlics, skins removed and smashed

  • 1 tsp cinnamon

  • Paprika

  • Salt and Pepper

  • 2 Tbl coconut sugar

  • ½ cup water


  • Add the oil and smashed garlic to the cast iron skillet

  • Sauté until fragrant

  • Add the carrots and sauté

  • Add cinnamon and a sprinkle of paprika, a little salt and pepper

  • Add the coconut sugar and water simmer until the carrots are cooked through and the water is gone ((I like my carrots a little al dente

Roasted Sweet Potatoes

  • Whole baby (purple) sweet potatoes

  • EVOO

  • Cinnamon

  • Garlic

  • Onion

  • Paprika

  • Salt and pepper

Toss the potatoes with oil and seasonings, roast at 400 for 25-40 minutes depending on the size of your potatoes

Serve with your favorite dipping sauce- we love honey mustard. I do not really measure, just add a bunch of honey, a little Dijon, some yellow mustard, garlic powder, salt, pepper, and a little squeeze of lemon juice. Then let chill in the fridge

Happy Cooking!

If you are looking to try Misfits Market for fresh Organic Produce use code COOKWME-HM7AJW for 25% off your first box today!

((Not located in all states))

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