Preheat oven to 400 degrees.

In a food processor or high powered blender (like Blendtec) combine the canola oil, mustard, honey, water, and vinegar. Pulse until well combined. Add salt and peper to taste.

Place half of the mustard sauce in a shallow bowl, and set the other half aside. This reserved half will be used to serve with the cooked chicken.

In another bowl, combine the crushed pretzels and bread crumbs together.

Place a oven safe wire rack on a baking sheet.

Dip the chicken into the mustard sauce you have place in the shallow bowl. Then dredge in toe pretzel mixture. You may need to help pat the pretzel mixture onto the chicken,

Once chicken is coated place it on the wire rack on the baking sheet. Continue process until all of the chicken is coated. Disgard any of the mustard sauce or pretzel mixture that was used in coating the chicken.

Bake at 400 degrees for 20-25 minutes until fully cooked( internal temp of 165-174 degrees)

Let chicken sit for 5 minutes. Serve chicken with reserved honey mustard sauce that was set aside (do not use any that the raw chicken was dipped in). Serves 6.