Preheat your oven to 400°F. Line a baking sheet with parchment paper.

In a shallow bowl, combine the crushed pretzels, garlic powder, onion powder, paprika, salt, and black pepper.

In another shallow bowl, place the flour. In a third bowl, beat the eggs until well combined.

Take each chicken breast and coat it in flour, shaking off the excess. Then dip it into the beaten eggs, allowing any excess to drip off, and finally coat it in the pretzel mixture, pressing gently to adhere.

Heat the vegetable oil in a large skillet over medium heat. Once hot, add the coated chicken breasts and cook for about 3-4 minutes on each side, or until golden brown.

Transfer the chicken to the prepared baking sheet and bake in the preheated oven for 15-20 minutes, or until the internal temperature reaches 165°F.

While the chicken is baking, prepare the honey mustard sauce by whisking together the honey, Dijon mustard, and apple cider vinegar in a small bowl.

Once the chicken is done, let it rest for a few minutes before slicing. Serve with the honey mustard sauce drizzled on top or on the side.