Pretzel Crusted Chicken + Hot Honey Mustard Drizzle

I've always been skeptical of pretzel crusted chicken recipes and finally had the desire to try things out because I had a feeling the flavor and texture would be so perfect to pair with creamy honey mustard sauce! The end result was WAY better than I had hoped - truly one of my favorite ways to eat chicken from here on out!!

WHAT YOU NEED:
for the hot honey mustard 

• 1/4 + 1 tbsp cup dijon mustard
• 1/4 cup hot honey
• 1/2 cup mayo

**If you want to use Maille Mustard's Hot Honey Dijon - do 3/4 cup of that and 1/2 cup mayo!
for the chicken

• 6 boneless skinless chicken breasts pounded super thin
• 16 oz (on standard size bag) pretzels of choice
• 6 eggs - to be seasonsed with 3 tbsp dijon mustard
• 3 cups flour - to be seasoned with 1 tbsp garlic powder, 1 tsp salt, 1 tsp pepper
• Neutral oil for frying - amount depends on what size pan/skillet you use

WHAT TO DO:

1. Combine the honey mustard ingredients in a jar and mix until smooth and fully combined - feel free to adjust the texture with half a teaspoon of water if needed, you want it to be pourable. Set aside until it's time to drizzle at the end.
2. ​Pound out the chicken breasts until super thin.
3. Crush up the pretzels until they turn into a breading texture - food processor is best.
4. You'll need three large shallow bowls for breading the chicken, place each of the breading ingredients into each bowl. One for the eggs, one for the flour and one for the pretzel crumbs. (Ps - the eggs need to be whisked in their bowl!)
5. Whisk 2 tbsp dijon mustard and a pinch of salt into the eggs.
6. Season the bowl of flour with 1 tbsp garlic powder, 1 tsp salt and 1 tsp black pepper.
7. Now it's time to bread the chicken - dip each chicken breast into the flour until it's coated. Then dip it into the egg until covered, and then straight into the pretzel crumbs until covered. Transfer the completely coated chicken to a wire rack until it's time to fry.
8. We're going to do a shallow fry, so fill a deep skillet with enough oil so that it's at least 1/2 inch thick. (I use light olive oil for frying.)
9. Fry as many pieces of chicken that fit comfortably into your pan without crowding too much. The chicken should need about 5 minutes per side - the crumbs will turn golden brown and the center of the chicken should be fully cooked and not pink anymore.
10. I like to place the pieces of cooked chicken on paper towels in order to absorb any excess oil from frying.
11. Once the chicken has slightly cooled, plate it drizzle the hot honey mustard sauce on top and garnish with micro greens or herbs of choice.