1.5 pounds chicken tenders
24 ounces Sea Salt and Cracked Pepper Pretzel Crisps®
1 cup all-purpose flour
1 teaspoon smoked paprika
1 teaspoon each, kosher salt and cracked pepper
1/2 teaspoon ground cumin
2 eggs
Vegetable oil
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup whole milk
8 ounces cheddar cheese
1/8 teaspoon grated nutmeg
½ teaspoon mustard powder
1/2 teaspoon kosher salt
2 tablespoons Honey Mustard and Onion Pretzel Crisps®, pulverized to a powder


  1. Fill oil half way up in a heavy bottom pot, and slowly bring to 350 degrees. Meanwhile, pulse the Salt & Pepper Pretzel Crisps® in a food processor until it resembles rough bread crumbs, empty into a bowl.
  2. In another bowl add the flour, paprika, salt, pepper, and cumin, stir to combine. In another bowl, beat the eggs. Dredge the chicken tenders in the flour mixture, shake off any excess, and dredge in the eggs, then thoroughly dredge in the pretzels. Let the chicken sit at room temperature for 15 minutes to allow the coating to set thoroughly. For the cheese sauce, melt the butter over medium heat and whisk in the flour, constantly stirring for 3-5 minutes until the mixture is light blonde in color. Slowly whisk in warm milk, and stir fast to prevent lumps. Continue stirring for 10 minutes and add the nutmeg, mustard powder, and salt. Add the cheese one handful at a time and stir to combine.
  3. Turn the heat off and add the Honey Mustard and Onion Pretzel Crisps® powder. Once the oil is at 350 degrees, fry the chicken tenders, working in small batches, for 5-7 minutes, or until golden brown. Serve immediately with cheese sauce on the side.