Pretzel Crusted Chicken with Peach Honey Mustard
Serves: 3
  • 6 chicken tenderloins (0.67 lb)
  • ½ cup gluten-free all-purpose flour (I used King Arthur Multi-Purpose Flour)
  • ½ cup olive oil
  • 2 cups gluten-free pretzels (I used gluten-free Snyder’s mini pretzels)
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • ¼ cup Dijon mustard
  • ¼ cup honey
  • 1 peach, peeled and pitted
  • 6 skewers
  1. Place the peach, Dijon mustard, and honey into a blender or food processor and blend until smooth. Set aside.
  2. Preheat the oven to 425 degrees F.
  3. Crush the pretzels in a large plastic bag with the bag of a spoon, or grind them in a food processor until coarsely ground. Add the pepper and salt and mix together. Pour into a medium sized bowl.
  4. Pour the flour and olive oil into two separate medium sized bowls.
  5. Dredge the chicken tenders in the flour first, then olive oil, and then pretzels.
  6. Stick the skewers into the chicken and place the chicken on a greased baking sheet.
  7. Bake the chicken for 10 minutes, then lightly flip them over and bake 10-15 minutes on the other side, or until the chicken is fully cooked through and there is no pink left.
Recipe by Vivian & Me at