Pretzel-Crusted Chicken With Mustard-Dill Dipping Sauce

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Washington Post


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1/2 cup flour

2 large eggs

1/4 cup plus 1 tablespoon Dijon-style mustard

3 cups salted pretzels or broken pretzel pieces

3 boneless, skinless chicken breast halves, trimmed of excess fat and tenderloins (about 1 1/2 pounds total; reserve tenderloins for another use)

Freshly ground black pepper

1/2 cup vegetable oil, for frying

1/2 cup regular or low-fat mayonnaise

2 tablespoons finely chopped fresh dill

1 teaspoon honey

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