Pretzel Chicken Bites with Honey Mustard

• 1 1/2 lb cut into 1" pieces
• 5 C gluten free pretzel sticks
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1/2 C gluten free all purpose flour
• 2 eggs
• 2 T water

Honey Mustard

• 3/4 C avocado oil
• 3 T apple cider vinegar
• 5 T stone ground mustard
• 6 T honey
• 3/4 tsp sea salt

1. Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
2. Add the pretzels to a reusable silicone or Ziplock bag, and use a rolling pin to break the pretzels into small pieces. Transfer the pretzel pieces to a medium bowl.
3. In a medium bowl, whisk the eggs with the water and set aside. In a separate medium bowl, add the gluten-free flour.
4. Sprinkle the chicken pieces with sea salt and pepper.
5. Set up a breading station with the three bowls. Beginning with the gluten-free flour, in the second bowl, the egg mixture; in the third bowl, the pretzel pieces.
6. Start with the chicken in the gluten-free flour and move through the following two stations. It’s best to do only a couple of chicken pieces at a time. After removing them from the pretzel bowl, set them on the parchment-lined sheet pan and continue until all the chicken pieces are breaded.
7. Place the sheet pan in the oven for 10-12 minutes.
8. While the chicken is cooking, make the honey mustard by combining all the ingredients in a high-speed blender or large jar for the immersion blender and blend until thoroughly combined for about 2-3 minutes.
9. Serve the chicken bites with the honey mustard.