Pretzel-Crusted Chicken Breasts with Mustard-Dill Dipping Sauce

Ingredients

• 1 tsp. honey
• 2 large eggs
• ½ cup all-purpose flour
• ½ cup vegetable oil
• 2 Tbs. finely chopped fresh dill
• ½ cup mayonnaise
• Freshly ground black pepper
• + 3 more ingredients
• • 3 boneless, skinless chicken breast halves (about 1-½ lb.)
  • 3 cups pretzels (not low-sodium)
  • ¼ cup plus 1 Tbs. Dijon mustard

Put the flour in a wide, shallow bowl. In another wide, shallow bowl, lightly beat the eggs and 1 Tbs. of the mustard. Process the pretzels in a food processor until a coarse flour forms, about 30 seconds. Transfer the pretzel flour to a third wide, shallow bowl. Line up the flour, egg, and pretz...

View full recipe at Fine Cooking