- 3 Tbsp white all-purpose flour
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1 large egg(s)
- 3 1/2 oz plain salted hard pretzel, crushed (coarse or fine)
- 1 pound(s) uncooked boneless skinless chicken breast, tenderloins
- 5 spray(s) cooking spray
- 2 Tbsp honey mustard
- 1 Tbsp whole-grain mustard
- 1 Tbsp light mayonnaise
- 1 Tbsp water, warm
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.
Serving size: 2 1/2 oz chicken plus 2 1/2 tsp sauce