Ingredients:

  • 1 lb chicken breast tenders, patted dry
  • 2 cups hard pretzels, crushed
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 4 tbsp Dijon mustard
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp black pepper
  • 2 tbsp olive oil spray
  • 1/2 cup mayonnaise
  • 3 tbsp honey
  • 1 tbsp lemon juice
  • 1/4 tsp smoked paprika

Instructions:

  1. Pulse the pretzels in a food processor until they resemble coarse sand with a few larger chunks remaining.
  2. In a shallow bowl, combine the crushed pretzels, garlic powder, and paprika. Stir until the spices are evenly distributed.
  3. Set up a dredging station: place the flour in the first bowl, the beaten eggs whisked with 2 tbsp of Dijon mustard in the second, and the pretzel mixture in the third.
  4. Lightly coat each chicken tender in flour, shaking off any excess.
  5. Dip the floured chicken into the mustard-egg mixture, ensuring every inch is submerged.
  6. Place the chicken into the pretzel crumbs and firmly press the crumbs into the meat with your palms to create a thick, secure shell.
  7. Arrange chicken on a baking sheet lined with parchment paper or a wire cooling rack. Spray lightly with olive oil.
  8. Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
  9. Prepare the sauce by whisking together mayonnaise, honey, the remaining 2 tbsp of Dijon mustard, lemon juice, and smoked paprika until smooth.