Pretzel Chicken Bites with Buffalo Honey Mustard Dip

1. Add the chicken to a large bowl and mix in the buttermilk and mustard. Toss well to coat and marinade for 2-4 hours. 
2. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
3. In a food processor, add the 4 cups of pretzels and blitz until fine with some coarse bits. You should have about 1½ cups of crumbs. 
4. Add the pretzel crumbs, panko and spices to a medium sized bowl. Stir to combine. Remove each piece of chicken from the buttermilk mixture and roll to dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been coated. Be sure to not overcrowd the pan, use two baking sheets if you need. Lightly mist the chicken with non-stick cooking spray. Transfer to the oven and bake for 18-20 minutes or until the chicken is cooked through.
5. Serve the popcorn chicken with the sauce on the side. 

Tip: You can also cut the chicken into long strips to make chicken fingers! Follow the same steps and cooking time.