In a shallow dish whisk together ½ cup honey mustard dressing, 2 eggs and 1/2 tsp. paprika, 1/2 tsp. garlic powder and 1/4 tsp. pepper.

Add your chicken tenders to the egg mixture to coat.

Crush up the pretzels to a fine consistency (I used a food processor).

Mix the crushed pretzels with the bread crumbs and remaining paprika, garlic salt and pepper.

Coat each tender in the pretzel mix and set aside.

Spray the inside of your air fryer basket with oil.

Place chicken tenders in a single layer, not touching in the basket. I can do about 4 in my basket.

Spray the tops of the tenders with oil.

Air fry at 400 for 5-6 minutes, flip and air fry another 5-6 minutes or until the internal temperature reaches 165 degrees F.

Repeat with remaining tenders.

Serve with honey mustard dipping sauce.

Preheat oven to 400 degrees and grease a baking sheet.

In a shallow dish whisk together ½ cup honey mustard, 2 eggs and 1/2 tsp. paprika, 1/2 tsp. garlic powder and 1/4 tsp. pepper.

Add your chicken tenders to the egg mixture to coat.

Crush up the pretzels to a fine consistency (I used a food processor).

Mix the crushed pretzels with the bread crumbs and remaining paprika, garlic salt and teaspoon pepper.

Coat each tender in the pretzel mix and set aside.

Place the chicken tenders on a baking sheet.

Spray the tops of the tenders with oil.

Bake the chicken for 15-20 minutes until cooked through and browned and an internatl temperature of 165 degrees F. Serve with your favorite dipping sauce.