Prep Time



Cook time




  • 2 cups mini pretzels, finely crushed
  • 1/2 cup flour
  • 5 tablespoons Frank’s RedHot® Stingin’ Honey Garlic Seasoning, divided
  • 2 eggs
  • 1 pound chicken tenderloins
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 6 tablespoons vegetable oil, divided


  1. PLACE crushed pretzels in shallow dish. Mix flour and 2 tablespoons of the Honey Garlic Seasoning in separate shallow dish. Beat eggs in another shallow dish.
  2. PAT chicken dry with paper towels. Season on both sides with salt and pepper and remaining 3 tablespoons of the Honey Garlic Seasoning. Coat chicken in flour, one piece at a time, shaking off any excess. Dip in egg, then press into pretzel mixture until evenly coated.
  3. HEAT 3 tablespoons of the oil in large nonstick skillet on medium heat. Place half of the chicken in skillet. Cook about 3 to 5 minutes per side, until golden brown and cooked through. (Reduce heat to medium-low if coating starts to get too dark.) Transfer chicken fingers to paper towel-lined plate. Wipe skillet clean with paper towels and repeat with remaining 3 tablespoons oil and chicken. Serve with ranch dressing for dipping, if desired.