Best Pretzel-Crusted Chicken Breast
Servings: 4 serving(s)

CHICKEN:
Cooking spray
2 (6- to 8-oz.) boneless, skinless chicken breasts
3/4 cup (90 g.) all-purpose flour
2 tsp. kosher salt
1 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. mustard powder
Freshly ground black pepper
2 large eggs
1 Tbsp. mayonnaise
3 cups mini pretzels, coarsely crushed

HONEY MUSTARD:
1/2 cup mayonnaise
3 Tbsp. honey
3 Tbsp. stone-ground mustard
2 Tbsp. Dijon mustard
Pinch of cayenne pepper
Kosher salt
Freshly ground black pepper

CHICKEN:
Arrange a rack in center of oven; preheat to 425°. Grease a baking sheet with cooking spray. Using a sharp knife, cut chicken breasts in half through thickest side parallel to the cutting board to create 4 thin breasts.

In a shallow bowl, combine flour, salt, chili powder, garlic powder, mustard powder, and a few cranks of black pepper. In another shallow bowl, whisk eggs and mayonnaise. Place crushed pretzels in a third bowl.

Toss chicken in flour mixture, then dip into eggs, letting excess drip off, then place in pretzels, pressing to adhere. Arrange on prepared sheet.
Bake chicken until cooked through and an instant-read thermometer inserted into thickest part of chicken registers 165°, 12 to 15 minutes.

HONEY MUSTARD:
Meanwhile, in a medium bowl, combine mayonnaise, honey, stone-ground mustard, Dijon mustard, and a pinch of cayenne; season with salt and black pepper.

Arrange chicken on a platter. Serve with honey mustard alongside.

Make Ahead: Honey mustard can be made 1 week ahead. Transfer to an airtight container and refrigerate.