Instructions

1. 1

   In a small mixing bowl, whisk together Dijon mustard, honey, 1/2 teaspoon of onion powder, and 1/8 teaspoon of kosher salt. Pour 1/4 cup of this honey mustard mixture into a larger bowl and set aside the remaining 1/2 cup for later use.

2. 2

   Place the chicken tenders into the larger bowl containing the 1/4 cup of honey mustard and allow them to marinate for a minimum of 15 to 30 minutes, or up to overnight if you prefer a deeper flavor.

3. 3

   When you're ready to cook, preheat your oven to 425°F (220°C).

4. 4

   Prepare the pretzel breadcrumbs by processing the pretzels until they reach a coarse, breadcrumb-like consistency. Mix these with regular breadcrumbs, garlic powder, and the leftover onion powder. Transfer this mixture to a shallow dish.

5. 5

   Incorporate an egg into the bowl with the marinating chicken, stirring until the tenders are thoroughly coated.

6. 6

   Dredge each chicken tender in the breadcrumb mixture, gently pressing the crumbs onto the surface using the back of a fork to ensure they adhere well.

7. 7

   Line a baking sheet with parchment paper and lightly coat it with cooking spray. Arrange the breaded tenders on the sheet and give the tops a light spray of cooking spray as well. Bake for 8 to 10 minutes on each side.

8. 8

   Serve the chicken tenders alongside the reserved honey mustard for dipping.

9. 9

   Air Fryer Method: If using an air fryer, cook the tenders at 400°F (204°C) in a single layer, in batches if necessary, for 5 to 6 minutes on each side, or until the chicken is fully cooked and has a crispy, golden exterior.

Nutrition Information

Notes & Tips

• *Breading before using: 1 cup / Breading tossed after: 3 tablespoons, this was subtracted from n.i.