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

Place the crushed pretzels in a shallow dish. In another shallow dish, combine the flour, garlic powder, onion powder, paprika, salt, and black pepper. In a third dish, beat the eggs.

Pat the chicken breasts dry with paper towels. Dredge each chicken breast in the flour mixture, shaking off any excess. Dip into the beaten eggs, then coat thoroughly with the crushed pretzels.

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

Transfer the browned 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 honey, Dijon mustard, and apple cider vinegar in a small bowl.

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