Begin by taking your boneless, skinless chicken breasts and slicing them into even strips, approximately 1 inch wide. Season each strip generously with salt and black pepper.

Create a neat workstation by placing three bowls in a row. In the first bowl, add all-purpose flour; in the second, whisk together a couple of eggs; and in the third bowl, mix crushed pretzel crumbs with any spices or Parmesan cheese.

Take each seasoned chicken strip and dredge it in the flour, shaking off any excess. Dip it into the whisked eggs, allowing the excess to drip back, and roll in the pretzel crumbs, pressing gently to ensure a thick coating.

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Arrange chicken strips in a single layer and bake for about 20 minutes, flipping halfway, until golden brown and reaching an internal temperature of 165°F (74°C).

Combine equal parts honey and spicy mustard in a small bowl, stirring until smooth. Adjust the spice level to your liking by adding more mustard or honey.

Serve the baked chicken strips hot alongside the spicy honey mustard dipping sauce.