Pretzel-crusted chicken tenders with honey-mustard dip
White all-purpose flour
Plain salted hard pretzel
3½ oz, crushed (coarse or fine)
Uncooked boneless skinless chicken breast(s)
1 pound(s), tenderloins
Olive oil cooking spray
- Preheat oven to 450°F. Place a wire rack over a baking sheet; lightly coat rack with cooking spray.
- Combine flour, salt and pepper in a small shallow bowl. Beat egg in a second shallow bowl. Place crushed pretzels in a third shallow bowl. Dip each chicken tender first in flour mixture; shake off any excess. Next dip in egg and then in crushed pretzels; turn to coat. Place on prepared rack in a single layer. Repeat with remaining ingredients; bake until cooked through, about 15 minutes.
- While chicken cooks, whisk together both mustards, mayonnaise and water; serve with chicken.