Honey Mustard Pretzel-Coated Chicken Fingers

I was hungry and needed to eat but didn't have any food so I made do with what was in my fridge/freezer. I had all the ingredients to make this though!! It was good, but not as good as the cheese it chicken fingers.

Ingredients:

• 8 raw chicken tenders
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• 1/4 cup plus 2 tbsp. honey mustard
• 2 eggs
• 20 standard-sized (not mini) hard salted thin pretzel twists
• 1 tbsp. plus 1 tsp. granulated sugar

Directions:

1. Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray and set aside.
2. Season chicken strips with salt and pepper. Set aside.
3. In a large bowl, combine honey mustard with egg substitute and whisk well. Submerge chicken in mustard-egg mixture, and set aside to marinate for at least 5 minutes.
4. Meanwhile, place pretzels in a sealable plastic bag, seal, and finely crush through the bag with a meat mallet or other heavy utensil. (I didn't have either of those so I used an empty bottle of captain haha) Add sugar, reseal, and shake to mix. Spread the mixture out on a large plate or in a large dish. Set aside.
5. Using tongs, transfer chicken strips to the pretzel-sugar mixture and thoroughly coat. Then transfer them to the baking sheet. (Discard excess mustard-egg mixture.) Mist the tops of the strips with nonstick spray. Bake in the oven for about 20 minutes, flipping chicken halfway through baking, until the chicken is cooked through.