Pretzel-Crusted Chicken Tenders

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. (Prep time: 5 minutes)

In a small bowl, whisk together the mayonnaise, honey, Dijon mustard, and garlic powder for the dipping sauce. Set aside to allow the flavors to meld. (Prep time: 3 minutes)

In a separate small dish, combine the paprika, garlic powder, onion powder, salt, and pepper. Sprinkle this spice mixture evenly over both sides of the chicken tenders, ensuring each piece is well-seasoned. (Prep time: 5 minutes)

Pulse the miniature pretzels in a food processor or blender until you achieve evenly crushed crumbs. Avoid over-processing into a powder. Transfer the pretzel crumbs to a shallow dish. In a second shallow dish, lightly whisk together the egg and water. Place the flour in a third shallow dish. Arrange the dishes in the following order to create a breading station: flour, egg mixture, pretzel crumbs. (Prep time: 10 minutes)

Dip each chicken tender first into the flour, shaking off any excess. Next, dip it into the egg mixture, allowing any excess to drip off. Finally, coat the chicken generously in the pretzel crumbs, pressing gently to ensure they adhere. Place the breaded tenders onto the prepared baking sheet and spray liberally with cooking spray. (Prep time: 15 minutes)

Bake in the preheated oven until the chicken is cooked through and the juices run clear when pierced with a fork, approximately 13 to 15 minutes. Turn the tenders over halfway through cooking and spray with additional cooking spray to ensure even browning. An instant-read thermometer inserted into the center of a tender should register at least 165°F (74°C). (Cook time: 13-15 minutes)

Serve the pretzel-crusted chicken tenders immediately with the honey-mustard dipping sauce. Enjoy! (Prep time: 2 minutes)