Spicy pretzel chicken fingers with hot honey from Half Baked Harvest Every Day: Recipes for Balanced, Flexible, Feel-Good Meals (page 181) by Tieghan Gerard

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Quick Greek yogurt ranch; Spicy honey mustard sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sophie_cxjkmz on March 01, 2026

    Very good but not as good as my dad’s chicken strip recipe.

  • jessica_iia7a3 on January 20, 2026

    Split breasts horizontally vs. doing fingers and served with arugula salad tossed in mustard vinaigrette

  • averythingcooks on January 07, 2023

    Two chicken breasts gave me 6 good sized "fingers" (to serve 2) and we really enjoyed these. I was surprised that my food processor (which I use for all kinds of things) did not handle the pretzels well at all and I quickly bailed and used a zip lock & meat pounder to get my crumbs. The chicken was really well seasoned (the salty pretzels, the additions to the crumbs & the hot sauce in the egg) and the hot honey (a 1st for us) is a delicious addition. I checked the chicken early (thanks to other comments) and I also made a "sorta ranch" for dipping. I would absolutely make these again.

  • ezwriternc on November 29, 2022

    This was a hit. I used boneless chicken thigh (thought I’d taken chicken breasts out of the freezer). I only had large pretzel rods and think i would have done better with smaller pretzels but it worked out fine. Just had to grind them up longer. I made the hot honey and ranch. I agree that mine may have been a little over cooked since i went past the 15 minute mark but nobody complained. I’ll definitely ate this again.

  • Emily Hope on May 11, 2022

    Made with sliced chicken breast, as written but omitted the hot sauce (cooking for the spice-averse). This was the rare meal these days that everyone in the family liked, and it's pretty easy to put it together (though trying to brush oil onto the coated chicken was a pain--this would be easier with a spray). Made both the honey sauce (which the adults liked) and the ranch dressing (which the kids liked). Only thing to watch for is that mine were cooked and verging on overcooked at the 15 minute mark -- I image this would depend on the size of your tenders. Served with a romaine/tomato salad w/mustard dressing. Will repeat!

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