Prepare Cheddar Ranch Sauce by combining all the sauce ingredients in a small mixing bowl. Cover and refrigerate while preparing chicken tenders. May be prepared a day ahead.

Place the 3 cups of mini pretzels in a heavy duty zipper bag. Seal the bag and crush/roll the pretzels until most of the crumbs are a bit larger than Panko bread crumbs.(You can see the size of the crumbs in the photos.) Place the pretzel crumbs in a shallow dish large enough to add the chicken tenders individually and coat with crumbs.

Preheat oven to 375F - if using convection bake setting. If using standard baking settings, preheat to 400F.

Prepare a rimmed baking sheet with parchment paper. Place the baking rack on the lined baking sheet, and spray lightly with cooking spray.

Prepare the batter in a bowl large enough to hold all the chicken tenders. (Note: I’m using a “hybrid” dredging/breading method here because it’s easier and this all-in-one “batter” is more effective at keeping the crumbs on the chicken, and keeping the chicken from drying out!) Once the batter is prepared, add the tenders to the bowl and toss to coat completely.

Using a fork, your hands, or a kitchen tongs, place one chicken tender at a time into the pretzel crumbs. Flip the tender and repeat until both sides are completely coated. Place the coated tender on the oiled baking rack. Repeat until all tenders are coated and lined up on the baking rack pan.

Bake the tenders for 10 minutes, then check and rotate the pan. Bake for an additional 8– 10 minutes until pretzel crust is fragrant. Tenders should be firm and reach an internal temperature of 165F.

Prepare the tortillas (if using) by rolling them into a cone shape and holding the narrow end of the cone together by “stitching” the tortilla together with a toothpick.

Prepare fresh veggies (if using).

Place Cheddar Ranch Sauce in a small serving bowl, and sprinkle with finely grated cheddar and dried parsley (optional).

When tenders are cooked, place one tender + one or two of each of the veggies in each tortilla cone. Serve warm.

NOTE: Leftover tenders can be refrigerated with layers of parchment in between to avoid sticking. Re-heat in a 350F oven for 3 – 5 minutes until crisp and warm.