Honey Mustard Pretzel Chicken Fingers

It's not often you get to eat pretzels for dinner.

Marinade:
•1 Cup yellow mustard
•¼ Cup honey
•1 Tsp. dried dill weed
•9-12 Chicken breast strips

Coating:
•2 Cups crushed salted pretzels
•1 Tsp. garlic salt
•1 Tsp. dried dill weed
•Pinch kosher salt & black pepper
•2 Tbsp. melted butter


Dip:
•½ Yellow mustard
•3 Tbsp. honey
•1-2 Tbsp. mayonnaise (optional)

Preheat oven to 350°. Combine the marinade ingredients in a ziploc bag. Make sure each piece of chicken is thoroughly coated, and store in the fridge for an hour or so. While the chicken is marinating combine all the coating ingredients in a dish. After the chicken is done marinating coat each piece with the pretzel mixture, pressing the mix into each piece. Arrange the strips on a sheet pan lined with foil or parchment and a wire rack. Bake the chicken for about 30 minutes or until firm to the touch and they have reached an internal temperature of 165°. While the chicken is baking prepare the dip. Stir together the mustard and honey, and the optional mayonnaise. While I don't prefer to add mayo to mine, many people do...so try it, you may like it.

*If you want these extra crispy, you can drizzle over extra melted butter or spray with cooking spray prior to baking.