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


  1. Preheat oven to 400 degrees.
  2. Prepare the dredging station with three bowls: first- flour + spices, second- eggs, third- pretzel crumbs + parmesan cheese.
  3. 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.
  4. Mix together the mustard and honey until smooth. Dip the tenders and enjoy!

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