Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

Set up three bowls:

Bowl 1: Combine flour, garlic powder, onion powder, salt, and pepper.

Bowl 2: Whisk the eggs together with Dijon mustard.

Bowl 3: Add the coarsely crushed pretzels.

Dredge each chicken breast in the seasoned flour mixture, making sure it’s evenly coated.

Dip the chicken into the egg and mustard mixture.

Press the chicken into the crushed pretzels so the coating fully covers the surface.

Place the coated chicken breasts on the prepared baking sheet.

Bake for 25–30 minutes until the pretzel crust is golden brown and the internal temperature reaches 165°F (74°C).

In a small saucepan over medium heat, warm the milk and shredded cheddar cheese. Stir continuously until the cheese melts and forms a smooth sauce.

Add the mustard-cheddar sauce and stir until fully combined and creamy.

Place the crispy chicken on serving plates and drizzle with the warm mustard cheddar sauce.

Serve immediately while hot and crunchy.