Ingredients
- 6 ounces thin pretzel sticks
- 1/2 cup all-purpose flour
- 2 large eggs
- 2 Tbsp plus 1/2 cup Dijon mustard
- 3 Tbsp honey
- 1 1/2 labs chicken tenderloins, trimmed
- Salt and pepper
- 6 Tbsp vegetable oil
Preparation
Step 1
1. Process pretzels in food processor until finely ground, about 20 seconds (you should have about 1.5 cups crumbs); transfer to shallow dish. Spread flour in second shallow dish. Beat eggs and 2 Tbsp mustard in third shallow dish. Whisk remaining 1/2 cup mustard with honey in bowl and set aside.
2. Pat chicken dry with paper towels bad season with salt and pepper. Dredge chicken in flour, dip in egg mixture, then coat with pretzel crumbs pressing gently to adhere.
3. Heat 3 Tbsp oil in 12-inch nonstick skillet over medium-high heat until shimmering. Cook half the tenderloins until golden brown and cooked through, about 5 minutes per side, adjusting heat if crust begins to burn. Transfer to paper towel-lined plate, discard oil, and wipe out skillet with paper towels. Repeat with remaining 3 Tbsp oil and remaining tenderloins. Serve with honey mustard.