Start by patting the chicken breasts dry with a paper towel. This helps the coating stick better. Season the chicken with salt, pepper, garlic powder, and onion powder.

Set up three bowls for a dredging station: one with flour, one with buttermilk, and one with the crushed pretzels.

Dredge each chicken breast in flour, shaking off the excess. Dip it into the buttermilk, letting it drip for a moment, then coat it in the pretzel crumbs, pressing the crumbs onto the chicken to adhere well.

In a large skillet, heat about 1/4 inch of oil over medium heat until a small piece of pretzel dropped in sizzles.

Carefully place the coated chicken into the hot oil. Fry for about 5-7 minutes on each side, or until golden brown and cooked through.

While the chicken cooks, whisk together honey and Dijon mustard in a small bowl until well combined. Adjust the sweetness or tanginess to your preference.

Once the chicken is done, let it rest for a couple of minutes before serving. Drizzle generously with honey mustard sauce and enjoy!