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Recipe Review: Honey Mustard Prezel-Coated Chicken Fingers by Hungry Girl


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 I have not been cooking lately.  Or watching what I eat.  Well, I have been watching myself eat mounds of chocolate.  I just have no will power right now.  Not real sure what is going on with that.  But I have gained about 20 lbs since my lowest weight back in October.

But the other night I made Hungry Girl’s Honey Mustard Pretzel-Coated Chicken Fingers.  They were delicious!  I’m not a big fan of cooking chicken myself.  It always turns out dry.  But these were awesome.  Moist, flavorful – and fairly easy to make.  I bought the boneless skinless chicken tenderloins that were already in small strips.  Cutting up raw chicken is not on my to-do list.  My only hiccup in these directions were the pretzel twists – apparently I did get the mini ones – so I did 40 instead of 20.  Still not enough pretzel coating.  I ran out of pretzel before I ran out of chicken.  So make sure you get the big pretzels, or use about 50-60 mini pretzels.

I have coated chicken before – and never had I thought to use tongs.  But it worked great, and my fingers didn’t get all messy.

I love Hungry Girl, and I loved this recipe.  This is on our make all the time list now.  And at 8 Weight Watchers Points Plus, it’s a pretty good dinner bargain.  Pair it with a nice side salad, or some steamed veggies.

Honey Mustard Pretzel-Coated Chicken Fingers

Source: www.hungry-girl.com

Course: Main Course

Prep Time: 15 Min

Cook Time: 20 Min

Total Time: 35 Min

Serves: 2


  • 10 oz. raw boneless skinless lean chicken breast cut into 8 strips
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 cup plus 2 tbsp. honey mustard
  • 1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
  • 20 standard-sized (not mini) hard salted thin pretzel twists
  • 1 tbsp. plus 1 tsp. granulated sugar


  • Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray and set aside.
  • Season chicken strips with salt and pepper. Set aside.
  •  In a large bowl, combine honey mustard with egg substitute and whisk well. Submerge chicken in mustard-egg mixture, and set aside to marinate for at least 5 minutes.
  •  Meanwhile, place pretzels in a sealable plastic bag, seal, and finely crush through the bag with a meat mallet or other heavy utensil. Add sugar, reseal, and shake to mix. Spread the mixture out on a large plate or in a large dish. Set aside.
  •  Using tongs, transfer chicken strips to the pretzel-sugar mixture and thoroughly coat. Then transfer them to the baking sheet. (Discard excess mustard-egg mixture.) Mist the tops of the strips with nonstick spray. Bake in the oven for about 20 minutes, flipping chicken halfway through baking, until the chicken is cooked through.
  •  Eat and enjoy!




Amount Per Serving

Weight Watchers Points Plus: 8
Calories: 349
Fat: 2.5
Sodium: 928
Sugar: 13.5
Carbohydrate: 39
Fiber: 1
Protein: 37

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1 thought on “Recipe Review: Honey Mustard Prezel-Coated Chicken Fingers by Hungry Girl”

  1. Carey Hughes says:

    Thanks for the recipe! I just found your blog today and love how colorful and full of info it is! Are you still doing WW?

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