Yield: 3-4 servings
1 lb chicken tenders, boneless/skinless
2 eggs, whisked
1 cup flour
1 tsp each: pepper, dried mustard powder, chili powder
2 cups pretzel, crushed
1/2 cup parmesan cheese, shredded
1/4 cup mustard
1/4 cup honey
- Preheat oven to 400 degrees.
- Prepare the dredging station with three bowls: first- flour + spices, second- eggs, third- pretzel crumbs + parmesan cheese.
- Dip each tender in the flour, then egg and then pretzel mixture to coat evenly. Place on a greased baking sheet and cook for 20-25 minutes, flipping halfway through until the tenders are crispy.
- Mix together the mustard and honey until smooth. Dip the tenders and enjoy!