Pretzel-crusted baked chicken fingers with honey mustard sauce

Cut a thick chicken breast into pieces of even thickness if chicken tenders are not available.

Soak the chicken in buttermilk with pickle juice, a little salt and a little pepper about half an hour, or the day before.

Pulse the pretzels with the spices, no salt, in a food processor until like breadcrumbs, leaving some larger pieces for crunch; transfer to a bowl.

Line a baking sheet with parchment and drizzle the bottom with a little olive oil.

Coat each piece of chicken in the pretzel crumbs and lay on the sheet.

Drizzle the tops with olive oil, about a quarter cup in all.

Bake at 425 degrees, said as 'about 20 minutes' going in and '25 minutes' when done; no need to flip.

Stir together equal parts mayo, honey and Dijon mustard with a splash of pickle juice, a pinch of salt and a pinch of hot pepper flakes; chill.

Move the chicken straight onto a cooling rack so the bottoms do not go soggy. Serve with the honey mustard.