Preparation

1. Preheat oven to 400 F on convection mode if available. Line a baking sheet with foil. Place wire racks on prepared baking sheets. Spray racks with vegetable oil spray. Set aside. Arrange 3 shallow bowls or plates on counter to set up for dredging.
2. In one bowl combine the flour, chili powder, garlic granules and pepper. Whisk to combine. In the second bowl whisk the eggs and add the mustard. Whisk again until smooth.
3. In a food processor pulse the pretzels until very small pieces. This can be done in smaller batches with a smaller food processor.There are many ways to crush the pretzels...place in zip top bag and press out excess air from bag before sealing. Crush pretzels with rolling pin, meat tenderizer, or just jump on it - carefully. Place crushed pretzels into the 3rd bowl.
4. Cut chicken breasts into strips - about 6 pieces for each to total 18 pieces.
5. Dip each chicken piece into the seasoned flour (shake off excess) then egg mixture and finally the pretzel crumbs. Transfer each piece to the prepared rack on the baking sheet, allowing space between each piece for better air circulation and more even cooking. Spray prepared chicken lightly with vegetable cooking spray. Bake for 10 minutes, rotating pan halfway through (at around 5 minutes).
6. Turn pieces of chicken over, spray this side lightly with vegetable cooking spray and return to oven to cook and additional 10 minutes - again rotating pan about halfway through. Transfer to a serving platter and drizzle with hot honey as desired - or serve on the side.
7. These are great with your favorite dipping sauce if desired. They are an excellent addition to a salad or to make into a sandwich. Leftovers hold well for about 5 days in a sealed container and refrigerated.
8. * less than half of the flour is used so the nutrient calculations were done as if only 1/4 cup flour used in recipe but easier to dredge if in amounts given in recipe