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Preheat oven to 400F and line & grease a baking sheet. Set aside.
Make the honey mustard sauce: Whisk together the mayonnaise, honey, dijon mustard, white vinegar and cayenne pepper in a small dish. Cover and refrigerate until ready to serve.
Crush pretzels: Place pretzels in a food processor and pulse until broken into fine pieces (or beat with a rolling pin until thoroughly crushed). Pour into a shallow dish and set aside.
Prepare the flour coating: In another shallow dish, whisk together flour, salt, pepper, onion powder, garlic powder, and paprika. Set aside.
Prepare egg dip. In another shallow dish, whisk together egg, dijon mustard, and honey.
Prepare the chicken: Cut each breast into cutlets (cut in half lengthwise and, if needed, pound to an even thickness).
Pat the chicken dry then dredge through the flour mixture, then dip in the egg, then finally coat with the pretzel mixture. Top with another layer of salt.
Bake: Transfer chicken to baking sheet at least 2” apart on baking sheet. Drizzle chicken with melted butter then transfer to center rack of 400F preheated oven and bake until chicken is cooked to 165F (15-16 minutes for tenders, 16-18 for chicken breast.)