These chicken strips bake up quickly and easily in the oven for a much healthier, yet still kid-approved version of this classic. I like to kick the honey mustard up a notch by adding 1/2 tsp cayenne to the recipe, but when feeding kids I add 1/4 tsp (or less) to their batch.
Chicken Strips
-2 eggs, beaten
-1 tsp salt
-1/2 tsp pepper
-2 c pretzels, crushed in a food processor until they are mostly dust with a few small pieces
-3 chicken breasts, cut in half lengthwise into thick strips
-cooking oil spray
Honey Mustard Sauce
-1/4 c honey
-1/4 c mayo
-1/4 c dijon mustard
-1 Tbsp red wine vinegar
-1/4-1/2 tsp cayenne
To assemble chicken, set up a dipping station with the beaten eggs in one dish and the pretzels, salt and pepper mixed together in another dish. (I like to use pie dishes for this process.) Dip each chicken strip in the eggs mixture, shaking off the excess. Then roll it in the pretzel mixture, pressing to get them to stick. Place each coated chicken strip on a greased baking sheet. Repeat with remaining chicken strips. Spray strips with cooking oil. Bake at 450 for 12 minutes. Flip each strip, then spray with cooking oil again. Bake an additional 12 minutes, remove from oven and serve with sauce.
While chicken bakes, whisk together sauce ingredients in a small bowl, then set aside until chicken is done.
