A Fun and Easy Weeknight Dinner the Whole Family Will LOVE

By Sugar Spun Run · 40 min

Ingredients

Instructions

1. Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper or lightly grease it with butter.
2. Whisk together the mayonnaise, honey, Dijon mustard, white vinegar and cayenne in a small dish, then cover and refrigerate.
3. Crush the pretzels in a food processor until finely broken up (or bag them and crush with a rolling pin), then pour into a shallow dish.
4. In another shallow dish, whisk together the flour, salt, black pepper, onion powder, garlic powder and smoked paprika.
5. In another shallow dish, whisk together the egg, Dijon mustard and honey.
6. If using chicken breast, cut each breast in half lengthwise and pound to an even thickness if needed.
7. Pat the chicken dry, coat it in the flour mixture, dip it in the egg mixture, then coat it fully in the crushed pretzels.
8. Drizzle the coated chicken with the melted butter, arrange on the prepared sheet at least 2 inches (5 cm) apart, and bake on the center rack until the center reaches 165°F (74°C) on a meat thermometer, about 15–16 minutes for tenders or 16–18 minutes for breasts.

Summarized from Sugar Spun Run's video. Watch it for the details.

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