On a clean surface, use a meat tenderizer or place the flat side of a large knife over one chicken tender, and use your fist to pound the tender to thin it out slightly. Repeat with the rest of the chicken tenders.

Place the pretzels in a plastic zip top bag and lay flat on a hard, even surface. Use a rolling pin to crush the mini pretzels into crumbs that are about the size of panko breadcrumbs.

Set 3 shallow, medium-sized bowls next to each other. To the first bowl, add the crushed pretzels and oil and stir until well coated.

To the second bowl, add the flour, cornstarch, salt, onion powder, mustard powder, and black pepper and whisk to combine.

To the third bowl, add the eggs, dijon mustard and water and whisk together.

Place one tender into the flour dredge, flip it over, then shake off any excess. Using your other hand, place the flour-coated tender into the egg mixture, flip, then place into the pretzel crumbs, and flip over, making sure both sides are well coated. Move to a baking rack set atop a rimmed baking sheet and repeat with the other tenders.

Let the tenders sit on the rack for a few minutes while you preheat the air fryer to 400˚F / 205˚C.

Spray the tenders evenly with avocado oil or another neutral-tasting oil spray and air fry for 6-8 minutes, until chicken reaches an internal temperature of about 165˚F and the pretzel coating is golden brown.

To make the honey mustard, add all of the ingredients to a small bowl and whisk to combine. Dip and enjoy!