Pretzel Crusted Chicken

w/ Honey Mustard Sauce

1.5 lbs chicken tenders

1-egg

1-Tbsp water

6-Tbsp melted butter

3-cup crushed pretzels

salt and pepper

Sauce:  1/2 cup Dijon Mustard, 1/2 cup sour cream, 1 Tbsp honey

Heat the oven to 425˚ F. Line a baking sheet with foil and lightly oil the foil. (Alternatively, place a wire cooling rack on a baking sheet and lightly oil the rack. This is my preferred method.)  Season the chicken pieces with salt and pepper. In a bowl, combine the egg with the water and whisk until well combined. Place the pretzel crumbs in a shallow dish such as a salad plate or pie plate. Add in the melted butter and toss with a fork until evenly combined.

Dip a piece of the chicken in the egg mixture, letting the excess drip off before transferring to the bowl with the pretzel crumbs. Spoon some of the crumbs over the exposed portion of the chicken, spreading the crumbs as necessary, and then press down gently to adhere the crumbs to the chicken. Transfer the coated piece of chicken to the prepared baking sheet. Repeat with the remaining pieces of chicken.

Transfer the baking sheet with the chicken to the oven and bake, about 6-8 minutes per side, turning the chicken pieces once halfway through the total baking time. Bake until the outside is golden brown and an instant read thermometer inserted into the thickest part of the chicken reads 160˚ F. Set aside and let cool briefly.

In a small bowl, combine the Dijon, sour cream, and honey in a bowl and mix well until evenly blended. Season if desired with salt and pepper.  Serve in a small dipping bowl with chicken.