Baked Honey-Mustard Pretzel Chicken Tenders

If Cooking in Oven: Adjust oven rack to middle position and preheat the oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil or parchment paper, then set a wire rack in baking sheet. Spray rack with cooking spray and set aside.

For the Chicken: Pat chicken tenders dry with paper towels and season evenly with 1 1/2 teaspoons salt. Set aside while you prepare the dredge.

Spread flour in a shallow dish. In a second shallow dish, whisk mustard, mayonnaise, honey, and remaining 1/2 teaspoon salt until well combined. Transfer 1/2 cup sauce to a small serving bowl, cover, and set aside in refrigerator.

Add pretzels to the bowl of a food processor. Process until mostly finely ground with some larger pieces remaining, about 20 seconds.

Transfer pretzel crumbs to a third shallow dish (you should have about 2 cups). Add oil and use fingers to toss until crumbs are evenly coated in oil.

Working with one chicken tender at a time, dredge in flour, shaking off excess. Dip chicken in honey-mustard sauce, let excess drip off, then dredge in pretzel crumbs, pressing gently to help crumbs adhere; transfer chicken to greased rack set in baking sheet. Repeat the process with remaining tenders, then discard remaining flour, sauce, and crumbs.

For Cooking in the Oven: Bake tenders until golden brown, pretzel coating is crunchy, and internal temperature reaches 160°F (75°C), 20 to 25 minutes. Transfer chicken to a serving platter and let rest for 5 minutes.

For Cooking in the Air Fryer: Lightly spray the cooking basket of a 6-quart air fryer with cooking spray. Transfer half of prepared tenders to greased air-fryer basket and cook at 375°F (190°C) until chicken has reached an internal temperature of 160°F (70°C) and pretzel coating is crunchy, 12 to 18 minutes. Repeat with remaining tenders. Let second batch of tenders rest for 5 minutes.

Serve chicken tenders with reserved honey-mustard sauce for dipping.