Instruction

1

In a small bowl combine Dijon mustard, honey, 1/2 teaspoon onion powder and 1/8 teaspoon kosher salt. Transfer 1/4 cup of the honey mustard to a large bowl and reserve the remaining (1/2 cup).

2

Add chicken tenders to the large bowl with 1/4 cup of honey mustard and marinate, 15 to 30 minutes minimum or as long as overnight. When ready to bake, preheat oven to 425F.

3

Make pretzel breadcrumbs. Blend pretzels to a coarse, breadcrumb like texture and combine with breadcrumbs, garlic powder and remaining onion powder. Transfer to a shallow dish.

4

Add egg to the marinating chicken and mix well to coat.

5

Press each tender into the crumb mixture, slightly squeezing the breading onto each tender with the back of a fork to ensure it sticks and is well-coated. 6- Prepare a baking sheet with parchment and cooking spray. Place coated tenders on the sheet and spray the tops with cooking spray as well. Bake 8 to 10 minutes in each side. 7- Serve with remaining honey mustard. 8- Air Fryer Method: Air fry 400F in an even layer, in batches as needed 5 to 6 minutes on each side, until the chicken is cooked through and crispy and golden on the outside.