HOT HONEY: Combine the honey, jalapeño slices, cayenne, and hot sauce in a small saucepot. Bring to a simmer over medium heat, lower the heat to low, and let simmer for 4-5 minutes. You can strain the peppers and discard them or just pour it all into a jar and let cool a bit before serving. I usually leave the jalapeños and store leftover honey, covered with a tight lid, for about a week or so at room temperature!

PREP: In a medium bowl, combine the honey mustard dressing, egg, and ¼ teaspoon of each kosher salt and black pepper. Allow the chicken to marinate for at least 15 minutes and ideally, 3-4 hours in advance. If you’re making these in the oven, position a rack in the center of the oven and preheat the oven to 425ºF. Line a baking sheet with foil and place a wire baking rack on top; set aside for now.

DREDGE: Combine the crushed pretzels, garlic powder, onion powder, and cayenne in a bowl. Lift a tender, drip off excess, and dredge through the pretzel crumb, press gently so the crumbs adhere. Place the chicken on the prepared wire rack and continue dredging the remaining tenders. Spray the chicken with oil spray (high heat oil works best.)

BAKE: tenders for 15-20 minutes, flipping halfway carefully with a pair of tongs.

OR AIR FRY: Preheat the air fryer to 400ºF. Add the sprayed side of the tenders down in a single layer. Cook tenders in at least two batches. Spray the other side with oil. Bake tenders for 12-15 minutes, flipping halfway or until they reach 165ºF on a meat thermometer.