1. Preheat oven to 400. For quick clean up, line cookie sheet with foil.
2. Crush pretzels by pressing with bottom of sturdy glass or with a rolling pin. Combine with panko crumbs.
3. Mix olive oil, mustard, honey water, vinegar, paprika, salt and pepper to make dressing.
4. Pour half the dressing into a bowl and set aside the remainder. Coat each piece of chicken evenly with the dressing, then roll the coated piece in the crushed pretzel/panko mixture.
5. Place each piece on the foil lined cookie sheet. Bake 20-25 minutes until cooked through. Temperature should be 165 F.
6. Let chicken sit 5 minutes. Serve hot with the remaining honey mustard dressing.

To Make Ahead and Freeze:

1. Place panko and crushed pretzels in quart zipper bag.
2. Combine oil, honey, mustard, water, vinegar and seasoning in second quart zipper bag. Seal and shake to combine.
3. Place chicken tenders in gallon zipper bag, add the two quart bags mentioned above. Seal and freeze up to three months.
4. Thaw 8-12 hours in refrigerator.
5. Follow baking directions above.