Wash your hands with soap and water before beginning.

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

For the dipping sauce, combine mayonnaise, honey, grainy Dijon mustard, and garlic powder in a small bowl and set aside.

In a small dish, combine paprika, garlic powder, onion powder, salt, and pepper. Sprinkle evenly on both sides of the chicken tenders.

Pulse the Glutino gluten-free pretzels in a small food processor until they are evenly crushed but not powdery. Place the pretzel crumbs in a shallow dish.

Lightly whisk egg and milk in a second dish.

Add gluten-free flour to a third dish. Place the dishes in the following order: flour, egg mixture, and pretzels.

Dip each tender into flour, shaking off any excess. Next, dip into the egg mixture, letting any excess drip off.

Last, coat the chicken in pretzel crumbs and place it on the prepared parchment-lined baking sheet. Spray liberally with PAM cooking spray.

Bake in the preheated oven for 13-15 minutes. Turn tenders over halfway through cooking and spray with additional cooking spray.

An instant-read thermometer inserted into the centre should read at least 165 degrees F (74 degrees C). Serve with the dipping sauce.

Garnish with a green salad with fresh vegetables to make a healthy meal.