Pretzel Chicken Bites with Buffalo Honey Mustard Dip

Pretzel Chicken Bites with Buffalo Honey Mustard Dip


Chicken Bites

  • 2 lbs boneless, skinless chicken breasts, cut into 2-inch cubes
  • ½ cup buttermilk
  • 3 tbsp Smak Dab Mustard (any flavour will do!)
  • 4 cups pretzels, regular or gluten free (you can also use corn flakes)
  • ½ cup breadcrumbs, regular or gluten free
  • 2 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp dried thyme
  • 1/8 tsp cayenne pepper
  • 1 tsp Kosher salt
  • 1 tsp ground black pepper

Buffalo Honey Mustard Dip

  • ¼ cup liquid honey
  • ¼ cup Smak Dab Beer Chipotle Mustard
  • ¼ cup mayo, sour cream or Greek yogurt
  • 1 tbsp hot sauce
  • 1 tsp white vinegar
  • ½ tsp ground black pepper

(Combine all the ingredients in a bowl and mix well.)


  1. Add the chicken to a large bowl and mix in the buttermilk and mustard. Toss well to coat and marinade for 2-4 hours. 
  2. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  3. In a food processor, add the 4 cups of pretzels and blitz until fine with some coarse bits. You should have about 1½ cups of crumbs. 
  4. Add the pretzel crumbs, panko and spices to a medium sized bowl. Stir to combine. Remove each piece of chicken from the buttermilk mixture and roll to dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been coated. Be sure to not overcrowd the pan, use two baking sheets if you need. Lightly mist the chicken with non-stick cooking spray. Transfer to the oven and bake for 18-20 minutes or until the chicken is cooked through.
  5. Serve the popcorn chicken with the sauce on the side. 

Tip: You can also cut the chicken into long strips to make chicken fingers! Follow the same steps and cooking time.