1-Preheat the oven and prepare baking sheet: Start by preheating your oven to 400 degrees F and lining a baking sheet with parchment paper for easy cleanup. This method keeps things simple and helps achieve that golden crunch without a lot of fuss.

2-Prepare the honey mustard sauce: Whisk together 2 tablespoons mayonnaise, 2 tablespoons honey, 2 tablespoons Dijon mustard, 1 teaspoon white vinegar, and 1/8 teaspoon cayenne pepper in a small dish; cover and refrigerate it until serving.

3-Crush pretzels and prepare coating mixture: Crush 3 cups of small twisted pretzels finely and place them in a shallow dish for the coating. Then, in a second shallow dish, mix 1/3 cup all-purpose flour with 3/4 teaspoon table salt, 1/4 teaspoon ground black pepper, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, and 1/2 teaspoon smoked paprika.

4-Prepare the binding mixture: In a third shallow dish, whisk 1 large egg with 1 tablespoon Dijon mustard and 1 tablespoon honey to create the binding mixture. If you’re using chicken breasts, slice them into cutlets and pound to an even thickness for uniform cooking. Pat the 1 pound of chicken dry, then dredge each piece in the flour mixture, dip fully into the egg mixture, and coat completely with the crushed pretzels, pressing gently to adhere.

5-Bake or pan-fry the chicken: Place the coated chicken on the prepared baking sheet, spacing pieces 2 inches apart, and drizzle with 2 tablespoons melted salted butter. Bake until the internal temperature reaches 165 degrees F, which takes about 15-16 minutes for tenders or 16-18 minutes for breasts. For a pan-frying option, cook the coated chicken in batches in avocado or neutral oil over medium heat for 2-3 minutes per side until it reaches 165 degrees F. Each step can be adjusted for dietary preferences, like using gluten-free crumbs, and the total preparation time is about 15 minutes prep plus 16 minutes cook time.