Parmesan and Pretzel Crusted Chicken Bites with Honey Mustard Dipping Dauce

Parmesan & Pretzel Crusted Chicken Bites

 with Honey Mustard Dip

2 lbs boneless chicken breast cut into bite sized pieces

2 cups buttermilk

1 teaspoon salt

1/4 teaspoon cayenne pepper

1 teaspoon garlic powder

1/2 tsp paprika

1/4 tsp dry mustard

2 cups flour

4 eggs

1 package Pretzel Crisps Parmesan and Garlic 

1/2 shredded aged Parmesan cheese

In a medium sized bowl combine chicken pieces with buttermilk, cover and refrigerate while preparing other steps.

Mix salt, cayenne pepper, garlic powder and paprika in small bowl or shaker.

Pour flour into a zip bag or bowl

Crack eggs into a shallow bowl for dipping.

Spread pretzel crumbs and shredded cheese on a plate.

Drain buttermilk from chicken and arrange on wire rack.

I use 2 racks so they don't slip through

Dust with spice blend, flip, and dust again. Leave for 2 minutes to set. 

Put chicken into flour bag and shake, about 5 at a time, then return to rack and again, leave for 2 minutes to set. 

Dip each piece into egg, then into pretzel mix, then lay on a foil  covered, greased cookie sheet.

Bake for  22 minutes at 375.

Serve with honey mustard dip.

Mix 1/4 cup honey with 1/4 cup honey-mustard for honey mustard dip.